Almond Berry Muffins Recipe
Almond Berry Muffins Recipe photo by Taste of Home
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Almond Berry Muffins Recipe

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5 8 12
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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.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 18 servings


  • 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

Nutritional Facts

1 each: 217 calories, 9g fat (3g saturated fat), 31mg cholesterol, 152mg sodium, 30g carbohydrate (18g sugars, 1g fiber), 4g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Almond Berry Muffins in Taste of Home June/July 2005, p27

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Orbs User ID: 7287623 254670
Reviewed Sep. 26, 2016

"I divided the batter and put fresh raspberries in 1/2; and fresh blueberries in the other 1/2. I have made this recipe several times; it's delicious!"

culinarybaker User ID: 3304571 247100
Reviewed Apr. 14, 2016

"The topping is great. I found it easiest to bake on parchment paper lined pan. That way they don't stick and make a mess."

Metalchick36 User ID: 7004765 60799
Reviewed Dec. 4, 2012

"The sugared almonds are a very nice touch and these muffins are excellent for breakfast or a snack."

cherrylady User ID: 1073547 123529
Reviewed Sep. 22, 2011

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

jsouba User ID: 1788691 64324
Reviewed May. 25, 2010

"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!"

marimac801 User ID: 2113401 59963
Reviewed Apr. 25, 2010

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

roblauerin User ID: 760455 113195
Reviewed Dec. 13, 2008


melinanie User ID: 1702764 57096
Reviewed Jul. 21, 2008

"Very yummy! My husband and kids gobbled them up."

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