Heya! So, it’s been almost a month since I posted anything and I could give you all sorts of excuses on why, but we’ll leave it as “I needed a break”. While I am generally a hater of the month of January, the end of May to the end of June comes is a close second as bad in the mental health department. Suffice it to say, I AM BACK! I went strawberry picking so here is the first of the Strawberry recipes: Strawberry Almond Muffins with Strawberry Glaze. They are light and delicious and very strawberry-y. Just be careful not to add too many berries, lest the muffins get all mushy!
Ingredients
1 3/4 cups all-purpose flour
1/4 cup almond flour
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs
3/4 cup plain Greek yogurt
3/4 cup whole milk
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup unsalted butter, melted
1 cup blueberries, fresh or frozen, cut to 1/4 inch pieces (if frozen, do not thaw)
1/2 cup almond slices
for the glaze
1 cup powdered sugar
1 tablespoon strawberry puree
3 tablespoons lemon juice (depending on how thick you like your glaze)
Directions
Preheat oven to 400F and line muffin tins with baking cups.
In a large mixing bowl, whisk together flour, almond flour, sugar, salt, baking powder and baking soda. In a separate bowl, combine the eggs, yogurt, milk, vanilla extract, almond extract and melted butter. Stir wet ingredients into the flour mixture just until the ingredients are incorporated. Let sit for 20-30 minutes before adding the strawberries. Gently fold strawberries into the batter, reserving a few pieces to sprinkle on the tops.
Fill muffin cups two-thirds of the way with batter. Sprinkle on remaining strawberry bits and almond slices and push gently so that they adhere. Bake for approximately 18-20 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
When the muffins are mostly cool, make your glaze. In a small bowl, whisk together powdered sugar, lemon juice and lemon extract until lump free. drizzle over muffins with a spoon.
