Strawberry Muffins with Candied Almonds

By Jerrelle Guy

Recipe Overview

  • Total Time: 60 minutes (includes prep, baking, and cooling)

  • Rating: 4.0/5 (based on 437 reviews)

  • Comments: 28 user reviews

Introduction

This strawberry muffin recipe reimagines classic comfort with modern twists, elevating traditional techniques for a more dynamic texture and flavor profile. Key innovations include substituting whole eggs with egg yolks (for a richer, silkier crumb), incorporating dual strawberry elements (fresh fruit in the batter and optional freeze-dried powder for garnish), and finishing with a crunchy candied almond topping. The result is a tender, berry-forward treat that balances sweetness with subtle nutty depth—ideal for breakfast, brunch, or as a tea-time snack.

Ingredients

For the Muffin Batter

  • 2 cups (250g) all-purpose flour

  • ½ cup (100g) granulated sugar

  • 2 tsp baking powder

  • ¼ tsp fine sea salt

  • 4 large egg yolks (reserve 1 egg white for the topping)

  • 1 cup (240ml) whole milk (or heavy cream, for richness)

  • ½ cup (115g) unsalted butter, melted and cooled to room temperature

  • 1 tsp pure vanilla extract

  • 1 cup (150g) fresh strawberries, hulled and diced into ½-inch pieces (ripe, bright-red varieties recommended)

For the Candied Almond Topping

  • 1 reserved large egg white (from above)

  • 2 tbsp granulated sugar

  • ⅓ cup (50g) sliced almonds

Optional Garnish

  • 2 tbsp freeze-dried strawberries, ground into a fine powder (for dusting)

Instructions

  1. Preheat & Prep: Preheat oven to 375°F (190°C). Grease 12 standard muffin cups with butter or line with paper liners. Set aside.

  2. Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt until evenly blended.

  3. Wet Ingredients: In a separate bowl, whisk egg yolks, milk, melted butter, and vanilla extract until smooth.

  4. Combine Batter: Pour wet ingredients into dry ingredients. Gently fold with a spatula until just incorporated—do not overmix (small lumps are okay to keep texture tender). Fold in diced strawberries.

  5. Prepare Topping: In a small bowl, beat the reserved egg white on low speed with an electric mixer until frothy (30 seconds). Gradually add sugar, beating on medium speed until soft peaks form (1–2 minutes). Fold in sliced almonds until evenly coated.

  6. Assemble: Fill each muffin cup ¾ full with batter. Spoon 1–2 tsp of the candied almond mixture onto each batter-topped cup. For optional garnish, dust tops lightly with freeze-dried strawberry powder.

  7. Bake: Place tin on the middle rack and bake 20–25 minutes, or until a toothpick inserted into the center emerges with moist crumbs (not wet batter).

  8. Cool & Serve: Transfer muffins to a wire rack to cool for 10 minutes before serving.

Pro Tips

  • Strawberry Choice: Opt for ripe, firm strawberries with minimal soft spots; their natural sweetness and bright color enhance flavor and visual appeal.

  • Batter Management: Overmixing the batter leads to dense muffins—stop folding once dry ingredients are moistened.

  • Candied Almonds: For extra crispiness, ensure the egg white-sugar mixture is well-beaten but not overwhisked. Almonds will harden slightly during baking.

  • Storage: Keep muffins in an airtight container at room temperature for 3 days, or freeze for up to 1 month.

Adapted from Jerrelle Guy’s signature approach to balancing tradition and innovation, this recipe delivers a memorable, berry-kissed treat with every bite.

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