Almond Berry Muffins Recipe

Almond Berry Muffins RecipePhoto by: Taste of Home Almond Berry Muffins Recipe Rating 5

I made these moist muffins to take to the office, and they were a hit. Sugared almonds give them a crunchy topping. When strawberries aren't in season, I use individual frozen cut strawberries directly from the freezer.

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Almond Berry Muffins Recipe
  • Prep: 20 min. Bake: 20 min.
  • Yield: 18 Servings
20 20 40

Ingredients

  • 1-1/4 cups sliced almonds, divided
  • 1 egg white, lightly beaten
  • 1-1/2 cups sugar, divided
  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1-1/4 cups fresh strawberries, chopped

Directions

  • In a large bowl, combine 1 cup almonds and egg white. Add 1/2 cup sugar; toss to coat. Spoon into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 9-11 minutes or until golden brown, stirring occasionally.
  • In a large bowl, cream the shortening, butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk just until moistened. Fold in strawberries and remaining almonds.
  • Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 217 calories, 9 g fat (3 g saturated fat), 31 mg cholesterol, 152 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Almond Berry Muffins in Taste of Home June/July 2005, p27

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Almond Berry Muffins (5)

Almond Berry Muffins Recipe

Almond Berry Muffins

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Reviewed on Sep. 22, 2011 by cherrylady

These were yummy fresh out of the oven! Next time I will cut the recipe down. The next day they were very soggy!


Reviewed on May. 25, 2010 by jsouba

very good! Was hard for my husband and I to stop at 1!! The topping was kind of messy to make but was worth it!


Reviewed on Apr. 25, 2010 by marimac801

Absolutely delicious! This recipe has all the elements of a good muffin....moist, crunch and flavorful. It's a keeper!!


Reviewed on Dec. 13, 2008 by roblauerin

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Reviewed on Jul. 21, 2008 by melinanie

Very yummy! My husband and kids gobbled them up.

 
 
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