Strawberry Muffins with Candied Almonds

By Jerrelle Guy

Recipe Metadata

  • Total Time: 1 hour

  • Prep Time: 25 minutes

  • Cook Time: 35 minutes

  • Servings: 12 muffins

  • Rating: 4/5 (437 reviews)

  • Comments: 28

Description

Elevate classic strawberry muffins with modern twists for a cheerful, balanced treat. This recipe features egg yolks (replacing whole eggs) for a richer, tender crumb, dual strawberry elements (fresh in the batter and freeze-dried on top), and a crunchy candied almond topping made with a reserved egg white. The result is a moist, flavorful muffin with bright berry notes and textural contrast.

Ingredients

For the Muffins

  • 2 cups (250g) all-purpose flour

  • ½ cup (100g) granulated sugar

  • 2 tsp baking powder

  • ¼ tsp fine sea salt

  • ½ cup (115g) unsalted butter, softened to room temperature

  • 2 large egg yolks

  • ½ cup (120ml) buttermilk (or regular milk)

  • 1 tsp pure vanilla extract

  • 1 cup (150g) fresh strawberries, hulled and diced into small pieces

For the Optional Freeze-Dried Strawberry Topping

  • 2 tbsp freeze-dried strawberries, finely chopped

For the Candied Almonds

  • 1 large egg white

  • 2 tbsp granulated sugar

  • ⅓ cup (50g) sliced almonds

Instructions

  1. Preheat Oven & Prepare Muffin Tin

  2. Set oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.

  3. Make Candied Almonds

  4. In a small bowl, beat the egg white on low speed until frothy (30 seconds).

  5. Add sugar and mix 10–15 seconds until sugar dissolves.

  6. Gently fold in sliced almonds until evenly coated.

  7. Spread almonds on a parchment-lined baking sheet in a single layer.

  8. Bake 8–10 minutes, rotating halfway, until golden and crisp. Cool completely.

  9. Prepare Muffin Batter

  10. In a medium bowl, whisk together flour, sugar, baking powder, and salt.

  11. In a large bowl, cream butter on medium speed until fluffy (1–2 minutes).

  12. Add egg yolks one at a time, beating 30 seconds per addition.

  13. Mix in buttermilk and vanilla until smooth.

  14. Add dry ingredients gradually, mixing on low just until combined (do not overmix).

  15. Fold in diced fresh strawberries.

  16. Fill & Top Muffins

  17. Divide batter evenly into muffin cups (¾ full).

  18. Sprinkle 1–2 pinches of finely chopped freeze-dried strawberries on top (optional).

  19. Press 1–2 candied almonds into the center of each muffin.

  20. Bake & Cool

  21. Bake 20–25 minutes, until a toothpick inserted into the center emerges with moist crumbs.

  22. Cool in the tin 5 minutes, then transfer to a wire rack.

Notes

  • Strawberry Selection: Choose ripe, bright red strawberries for maximum flavor.

  • Candied Almonds: Prepare them 1–2 days ahead and store in an airtight container.

  • Texture Tip: Avoid overmixing the batter to prevent toughness; fold gently.

Enjoy warm or at room temperature, topped with a dusting of freeze-dried strawberry for extra brightness!

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