Strawberry Almond Muffins

READY IN: 35mins
Recipe by CulinaryExplorer

Just a little something I cooked up one afternoon when I had some strawberries about to go bad.... I hope you enjoy them!

Top Review by HokiesMom

One word says it all - YUMMY! These were very nice muffins and made a lot. I got 12 standard size using the silicone muffin cups and 24 mini muffins using a tin. The minis took just 15 mins to bake and the larger ones 20 minutes. I had to use buttermilk in place of the yogurt b/c I don't know how to read (haha) and forgot to purchase the yogurt but it still worked very well. Thanks for a great muffin recipe! Made for Bevy Tag 2008

Ingredients Nutrition


  1. Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
  2. In a large bowl, cream the butter and sugar until fluffy.
  3. Add the egg yolks, one at a time. Beat well after each.
  4. In a separate bowl, stir together the dry ingredients.
  5. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the yogurt, vanilla, milk, and orange juice. Beat just until smooth.
  6. In another bowl, beat the egg whites until soft peaks form. Fold into batter.
  7. Fold in the strawberries and almonds.
  8. Spoon the batter into the prepared pan, 3/4-full.
  9. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool for 5 minutes before removing to cool completely.

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