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
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
Preheat your oven to 375 degrees F, and line a muffin tin (this makes for about six muffins) with liners.
In a large bowl, mix all your ingredients for the batter. With a cookie scoop, divide the batter into muffin tins.
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 👩🏽🍳