If you haven’t already guessed, then you should know I’m addicted to breakfast food. I’m talking anything of the carbohydrate variety. Muffins, scones, pancakes, crepes, and croissants are all things I love to bake and eat unapologetically. I mean, who can honestly resist a warm, fresh baked muffin in the morning? Plus, I have to say, I don’t mind eating them as a snack during the day or at tea time.
I always have key baking ingredients around the house, but every now and then I’m out of add-ins. My blueberry standby for muffins was out the window this last time as I was trying to make a batch and didn’t have any blueberries to go in them. There were some frozen strawberries in the freezer, though, so I grabbed those and went for it.
This recipe is actually similar to making scones in that you cut the butter into the batter like you would to make flaky layers in scones. However, for these muffins the butter gives nice little pockets of buttery goodness. Plus, you can scoop out a portion of the mix and use it to make a streusel topping if you’re so inclined. What could be better than that?
My suggestion is to try them on a Sunday morning with a hot cup of English breakfast tea while still in your pjs and catching up on some light reading. Happy weekend!
Strawberry Almond Muffins.
For the muffins.
2 cups flour
1/2 cup whole wheat flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 c butter
1/2 c milk
1/2 c heavy cream
1 tsp almond extract
juice of 1/2 lemon
2 cups frozen strawberries, halved (or fresh if preferred)
1/2 cup chopped almonds
1 Tbsp lemon zest (about 2 lemons)
For the streusel topping (optional).
2 Tbsp butter melted
1/2 tsp lemon juice
Preheat the oven to 350 degrees. Prepare a muffin pan with muffin tins or grease each cup with cooking spray and set aside.
In a large bowl, mix both flours, sugar, baking powder, and salt. With two forks or using your fingertips, cut in the butter to the mixture. It should be coarse with large crumbs when combined. If making the streusel topping, remove 1/2 cup of the mixture and set aside. Otherwise, set the entire bowl aside.
In a small bowl, whisk together the eggs, milk, heavy cream, almond extract, and lemon juice.
To the large bowl, add the strawberries, almonds, and lemon zest. Mix to combine and then add the wet ingredients. Whisk until the ingredients are fully incorporated. If not using the streusel topping, add about 3 Tbsp more milk to the bowl and combine. The batter should be just liquid enough to pour into the tins.
For the optional streusel topping, take the remaining flour mixture and add the melted butter. Stir together with a fork until it resembles coarse crumbs.
Using an ice cream scoop or a 1/4 measuring cup, scoop the muffin batter into each of the muffin cups. Sprinkle the streusel topping over the muffins to cover the tops. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. If the muffins are done but the tops are not brown to your liking, place the muffins under the broiler for about 3-5 minutes or until golden brown.
If you prefer to lighten the recipe, you can replace the heavy cream with any variety of milk.