Strawberry Almond Muffins - Moist and fluffy, bakery style muffins (minus the eggs and dairy), featuring strawberries and topped with sliced almonds.

Bakery Style Strawberry Almond Muffins

If you’re looking for something wholesome and wholegrain, check out my Oatmeal Muffins or Gingerbread Muffins. But…. if what you’re craving is one of those soft and fluffy muffins like you find in bakeries and coffee shops…. keep on reading.

Strawberry Almond Muffins - Moist and fluffy, bakery style muffins (minus the eggs and dairy), featuring strawberries and topped with sliced almonds.

Dave is firmly situated in the camp “soft and fluffy” and used to love those cake-like muffins he would get at the store, which obviously we stopped buying when we stopped eating eggs and dairy. I wanted to recreate them for him, and honestly, I was surprised at how much trouble I had with it. But finally, success! These muffins are soft, fluffy, and moist. Just like the ones I would get at those coffee shop chains… My mom declared them to be so good, that they don’t even need a pat of butter! High praise from the queen of butter herself! 😉

Strawberry Almond Muffins - Moist and fluffy, bakery style muffins (minus the eggs and dairy), featuring strawberries and topped with sliced almonds.

Strawberry Almond Muffins - Moist and fluffy, bakery style muffins (minus the eggs and dairy), featuring strawberries and topped with sliced almonds.

When you’re dividing your batter, don’t be afraid to overfill your muffin cups. Divide the batter, evenly (more or less) into 12. The dough will mound, but this is ok. It helps the muffins achieve those high, bakery style tops. So does starting it off at a high heat, which quickly builds a dome. So don’t skip this step.

 

Strawberry Almond Muffins

Strawberry Almond Muffins - Moist and fluffy, bakery style muffins (minus the eggs and dairy), featuring strawberries and topped with sliced almonds.

Moist and fluffy, bakery style muffins (minus the eggs and dairy), featuring strawberries and topped with sliced almonds.

Author: Starr Wong @ The Misfit Baker

Recipe Type: Breakfast/Snack
Makes: 12 Muffins

Ingredients:

  • 2/3 cup Coconut Oil
  • 1 cup Non-Dairy Milk (I used unsweetened almond)
  • 2/3 cup Plain Unsweetened Non-Dairy Yogurt (I used coconut)
  • 1 tsp Almond Extract
  • 2 tbsp Ground Flaxseed
  • 5 tbsp Hot Water
  • 3 cup All-Purpose Flour
  • 1 cup Granulated Sugar
  • 3 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 cup Coarsely Chopped Strawberries (if frozen, do not thaw)
  • 1/3 cup Sliced Almonds

Instructions:

Preheat oven to 450°F and line muffin pan with paper liners.

In a small dish, stir together the flaxseed and water. Allow to sit for 5 – 10 minutes until it thickens. Give it a good beating with a fork. Set aside.

In a saucepan, over low heat, warm the coconut oil, milk, and yogurt until the oil has just melted. Whisk in almond extract and flaxseed mixture until thoroughly combined. Set aside.

Whisk together the flour, sugar, baking powder, baking soda, and salt. Add the strawberries and gently toss to coat with flour. Add the wet ingredients and mix until just combined (some lumps are ok, but no dry spots).

Evenly divide the batter between 12 lined muffin cups (the batter will be mounding). Sprinkle the top of the batter with almonds I gently press them in to help them stick a bit better).

Bake at 450°F for 5 minutes. Keep the muffins in the oven (do not even open the door), and reduce the temperature to 375°F. Bake for another 18 – 23 minutes (until an inserted toothpick comes out clean).

Allow to cool for 5 minutes in the pan, then remove and transfer them to a wire rack.

These muffins freeze well.

 

http://www.themisfitbaker.com

12 thoughts on “Bakery Style Strawberry Almond Muffins

  1. Jennifer

    I made these this past weekend for breakfasts throughout the week for my husband. I don’t think I have heard higher praise. I only tried a bite because I’m not crazy about strawberry. I baked them in jumbo muffins tins (so I got 6 muffins from the recipe – he usually eats two normal size muffins for breakfast, so now he’s been eating one)…but to be honest, they were almost TOO big. I think next time I will make in regular tins. Next time I am going to try with raspberry or blueberry so I can enjoy too!

    Reply
    1. Starr @ The Misfit Baker

      Thank you for trying my recipe, Jennifer! I’m so glad they were a hit! 😀 I’ve been eager to make them again, and I think I’ll be going with your raspberry idea this time (my local grocery store got some in that are so sweet and delicious).

      Reply
      1. Jennifer

        So I made again – this time with frozen maine blueberries and I made them normal muffin-sized. Success! these are new favorites for sure.

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