I have to admit I was a bit skeptical when I first came up with this recipe combination, but these came out so good! They are light, fluffy, and DELICIOUS!
How To Make ’em
Get yourself a big bowl and a big ol’ spoon to start!
I personally double this recipe any time I make it and I use the large muffin pans (not regular cupcake pans)!
OH! But preheat your oven to 350 first!
To that bowl you’re going to add 1 cup of brown sugar, 1 stick of softened butter, 1 egg, 1 tsp vanilla extract, and 2 cups of milk! Give it a stir until everything is completely combined!
NEXT add in 1 tsp of baking soda, 1 tsp of baking powder, a pinch of salt (this is usually about 1/2 tsp), and 3 cups of flour.
Get your arm work out in and stir all that together!
Here is where I’m gonna make your life so much easier!
Use 2 cups of frozen strawberries and put those suckers in a food processor until they are chopped up!
You don’t want them to be super tiny or like dust, just pulse the food processor enough to save your self some time so you don’t have to cut each individual strawberry by hand.
Buuuttt to each their own! You can use fresh strawberries as well!
Add those strawberries to your batter and stir until everything is combined!
Pour that lovely batter into a well greased muffin tin! (or in your cupcake liners)
BUT don’t bake them yet!
In a small bowl combine 1 cup of oats, 1/2 cup sliced almonds, and 1/4 maple syrup…you can also use honey!
Once that’s all mixed pour spoonfuls onto each muffin!
You can also: pour about a tablespoon of oats, tablespoons of sliced almonds, and a drizzle of honey onto each batter filled tin.
Bake at 350 for about 20 minutes! Or until they look like this: (aka golden brown)
Or if you have stepped out of the kitchen for about 18 minutes you will start to smell amazingness! (yes, that is a word…ok maybe not but that’s not the point!)
Wait for them to cool for just a little, just enough so you’re able to handle the pan. Then turn the muffin tin upside down onto either parchment paper or a clean dish towel.
TA -DA Delicious!
Little bit of sweet but not too sweet, hint of strawberry, light and fluffy inside, and the crunch of granola on top!
Using the strawberries on the inside makes the muffins so moist and soft on the inside (no, not gooey and underdone).
Store your muffins in an airtight container in the fridge to eat throughout the week or the freezer for up to 6 months!
Strawberry & Almond Muffins
Description
I have to admit I was a bit skeptical when I first came up with this recipe combination, but these came out so good! They are light, fluffy, and DELICIOUS!
Little bit of sweet but not too sweet, hint of strawberry, light and fluffy inside, and the crunch of granola on top!
Ingredients
Batter
Topping
Instructions
- Preheat your oven to 350.
- In a large bowl add in the butter, brown sugar, egg, & vanilla. Once combined add in the milk.
- Then add in the flour, baking soda, baking powder, & salt. Stir until completely combined and a smooth batter has formed.
- In a food processor pour in your strawberries and pulse until they are chopped up. You can also just cut them up by hand but if you’re using frozen berries this will make your life so much easier!
- Grease or line your muffin tin (I used an extra large muffin tin for this recipe but you can use a normal cupcake tin also) then pour your batter evenly into each tin, about 3/4 full.
- In a small bowl add in the oats, almonds, & honey. The sprinkle on top of each muffin.
- Bake at 350 for about 20 minutes -the edges and tops should be golden brown and firm to the touch.
Enjoy warm!
Store these in a container in your fridge.
