Mini Almond Butter and Strawberry Muffins – a delicious recipe with flour, baking soda, salt, baking powder, crunchy almond butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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
69
g
Fat
87
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
