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.
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! 😉
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
Author: Starr Wong @ The Misfit Baker
Recipe Type: Breakfast/Snack
Makes: 12 Muffins
- 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
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.