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Week 37: Strawberry Almond Muffins

This strawberry almond muffin with a crumble coating on top, is my go-to recipe for a weekend breakfast. 

With all the cold, snowy weather in Seattle, I have been looking forward to summer and all the fresh fruit that I bake with during that season.

Of course, strawberries were the first summer fruit to come to mind. As you can probably tell by looking at my recipes on the blog, I love adding them to any breakfast treat I can find.

Plus, with it paired with an almond-flavored base muffin batter and a crunchy topping, it is simply irresistible. I think my family has already eaten the whole batch!





  • 1 ¼ cups whole wheat flour

  • ¼ cup granulated sugar

  • 2 eggs

  • ¼ cup oil

  • ¼ cup milk

  • ¼ cup yogurt

  • 2 teaspoons almond extract

  • 1/4 cup sliced almonds

  • ¾ cup chopped strawberries


  •  3 tablespoons butter

  • ½ cup whole wheat flour

  • 1/3 cup granulated sugar


  1. Preheat your oven to 375 degrees F, and line a muffin tin (this makes for about six muffins) with liners.

  2. In a large bowl, mix all your ingredients for the batter. With a cookie scoop, divide the batter into muffin tins. 

  3. In a smaller bowl, mix the butter, whole wheat flour, and sugar to make a crumb topping. Sprinkle this on top of your muffins and bake for 25 minutes. 


- The Bored Baker 👩🏽‍🍳


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