Strawberry almond muffins

These strawberry muffins are sweet, fluffy and moist – perfect for breakfast or for a snack/afternoon tea. I think the combo strawberry and almond is simply delicious. They are full of fresh sweet strawberries and whole flour for a fibre boost. Why not pair them with some yogurt and fresh fruit for breakfast?

Strawberry almond muffins

  • Servings: 12
  • Difficulty: easy
  • Print



  • 96 g plain flour
  • 125 g whole flour
  • 125 g almond flour
  • 2 tsp baking powder
  • 2 eggs
  • 65 g sugar
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 230 ml milk
  • 60 ml olive oil or sunflower oil
  • 1 tsp vanilla
  • 1 1/4 cup strawberries, diced


  1. Preheat the oven to 180°C
  2. In a bowl combine the flours with baking powder, cinnamon and salt.
  3. In a larger bowl whisk the milk with the oil, eggs, sugar and vanilla.
  4. Dust the strawberries with 1 tbsp of flour to prevent them to sink to the bottom of the muffin cups.
  5. Mix the dry ingredient into the bowl with the wet one and combine. Add the strawberries.
  6. Use a 1/3 cup measuring cup (this is the perfect amount) to scoop the batter into the muffin cups.Bake for 20 minutes.

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