Almond Berry Muffins Recipe

Name: Almond Berry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups almonds sliced, divided; 1 large eggs white, lightly beaten; 1 1/2 cups sugar divided; 1/4 cup vegetable shortening; 1/4 cup butter softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 cups flour, all-purpose; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 3/4 cup buttermilk; 1 1/4 cups strawberries chopped, fresh

Servings: persons

1 1/4 cups almonds sliced, divided
1 large eggs white, lightly beaten
1 1/2 cups sugar divided
1/4 cup vegetable shortening
1/4 cup butter softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups flour, all-purpose
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1 1/4 cups strawberries chopped, fresh

1
In a bowl, combine 1 cup almonds and egg white.
2
Add 1/2 cup sugar; toss to coat.
3
Spoon into a greased 15-in.
4
x 10-in.
5
x 1-in.
6
baking pan.
7
Bake at 350F (180C).
8
for 9 to 11 minutes or until golden brown.
9
stirring occasionally.
10
In a large mixing bowl, cream shorting, butter and remaining sugar until light and fluffy.
11
Add eggs, one at a time, beating well after each addition.
12
Beat in extracts.
13
Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the buttermilk
14
Fold in the strawberries and remaining almonds.
15
Fill greased or paper-lined muffin cups two-thirds full.
16
Sprinkle with sugared almonds.
17
Bake at 350F (180C).
18
for 20 to 25 minutes or until a toothpick comes out clean.
19
Cool 5 minutes before removing from the pans to wire racks.

1305

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups almonds sliced, divided, 1 large eggs white, lightly beaten, 1 1/2 cups sugar divided, 1/4 cup vegetable shortening, and more.

Yes, Almond Berry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Berry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions