Mini Almond Butter and Strawberry Muffins Recipe

Name: Mini Almond Butter and Strawberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1/4 teaspoon baking powder; 1 cup crunchy almond butter; 1 cup sugar; 1/2 cup vegetable oil; 2 teaspoons pure vanilla extract; 2 large eggs, at room temperature; 1/2 cup strawberry jam or jelly

Servings: persons

1
Place an oven rack in the center of the oven.
2
Preheat the oven to 325 degrees F. Line 24 mini-muffin cups with paper liners.
3
Whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend.
4
Whisk together the almond butter, sugar, oil, vanilla and eggs in a large bowl to blend.
5
Add the dry ingredients in 2 batches and stir just until blended.
6
Fill each muffin cup half-full with batter.
7
Spoon 1/2 teaspoon of the jam on top of each muffin cup, and then spoon the remaining batter on top to cover the jam.
8
Bake until the tops are golden brown, 25 to 30 minutes.
9
Transfer to a rack and cool.
10
Spoon 1/2 teaspoon more of the jam on top of each muffin in the center.

1025

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1/4 teaspoon baking powder, and more.

Yes, Mini Almond Butter and Strawberry 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!

Mini Almond Butter and Strawberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions