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Almond Berry Muffins

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
    1-1/2 dozen


  • 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


  • In a large bowl, combine 1 cup almonds and egg white. Add 1/2 cup sugar; toss to coat. Spoon into a greased 15x10x1-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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 each: 217 calories, 9g fat (3g saturated fat), 31mg cholesterol, 152mg sodium, 30g carbohydrate (18g sugars, 1g fiber), 4g protein.

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Average Rating:
  • Orbs
    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
    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
    Dec 4, 2012

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

  • cherrylady
    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
    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
    Apr 25, 2010

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

  • roblauerin
    Dec 13, 2008


  • melinanie
    Jul 21, 2008

    Very yummy! My husband and kids gobbled them up.