Strawberry Almond Crumble Muffins - Bakery Style!

Bakery Style Strawberry Almond Crumble Muffins!

Well, we have “sprung forward” and with that also some lovely Spring weather here. My new Strawberry Almond Crumble Muffins are perfect to welcome in the season and will quickly become a favorite to make this time of year — and honestly? I think they’re about to become one of yours too.

A tender, moist muffin filled with juicy strawberry pieces, sliced almonds then, topped with a golden, buttery almond crumble. A muffin like this would cost you $5 for at a local bakery, but they come together in under 45 minutes right in your own kitchen.

Why You’ll Love These!

These muffins hit all the right notes. The base is soft and just sweet enough to let those fresh strawberries really shine. The almond crumble takes them from “good muffin” to “I need to make a second batch immediately” territory. They’re also wonderfully versatile — whether you’re baking for a weekend brunch, a spring gathering, or just treating yourself on a Tuesday morning, these deliver every single time.

And the best part? I’ve got you covered no matter how you eat. Keep scrolling for links for a gluten-free or paleo muffin you can adapt and use strawberries in — same incredible muffin, just adapted for your needs.

What is FoodSocial?

In recent years, I’ve been sharing most of my recipes over on FoodSocial . It’s a recipe sharing platform with an online Market “baked” right in. You can not only view my recipes there, but you can also shop the ingredients directly from the recipe itself. Be sure to use the code: backporchpaleo when you shop for a discount. I do earn a small affiliate kickback, so I’ll say thank you in advance. As ingredients have been increasingly more expensive in recent years, supporting my recipe creation efforts this way means a lot to me.

Storing or Freezing!

These muffins stay fresh at room temperature (optimally covered/airtight) for up to 3 days, or in the fridge for up to 5. They freeze beautifully — just place them on a cooling rack set inside a baking sheet in your freezer. Once they’re individually frozen, place them in a zipper bag and freeze for up to 2 months. When ready to enjoy, allow them to come to room temperature or warm them in the microwave 30-45 seconds until warmed to your preference and enjoy!

I hope these Strawberry Almond Crumble Muffins bring a little extra joy to your kitchen this spring. If you make them, I’d love to hear how they turned out — drop a comment below or tag me on Pinterest! Happy baking. 🍓

If you’re looking for gluten free or paleo muffins

Spring-Inspired Strawberry Almond Crumble Muffins

Recipe by MichelleCourse: BreakfastDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

muffin
4 cups all purpose flour (for gluten free, sub Primal Palate g/f flour 1:1)
1 cup sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp vanilla baking salt
1½ cups buttermilk*, see note for HOT TIP!
4 eggs, room temperature
6 tbsp butter, melted & slightly cooled
2 tsp almond extract
3 cups fresh strawberries, cleaned, stemmed & diced
2 tbsp all purpose flour
½ – ¾ cup sliced almonds
crumble topping
¾ cup flour
½ cup sugar
½ cup butter, room temperature
¼ cup sliced almonds
optional garnish
1-2 tbsp sanding sugar

Directions

Preheat your oven to 415°, prepare muffin tins by lining with parchment liners* and set aside.
In a large mixing bowl add the flour, sugar, baking powder, baking soda and salt, whisking together until well combined.
Prepare the add-ins by placing the diced strawberries in a small bowl and toss with the flour, this will help them not sink to the bottom of each muffin as they bake. Add the sliced almonds directly to the bowl with the dry ingredients, toss gently then set aside.
In a medium size mixing bowl/measuring cup, add buttermilk, eggs, butter and almond extract. Whisk well to fully incorporate the eggs.
Pour wet ingredients into the dry ingredients then carefully mix together with a rubber spatula to combine well. Once the batter is mixed well, add the coated strawberries and stir them in to distribute evenly.
Prepare the crumble topping by adding the flour, sugar, butter and almonds to a shallow bowl and either work together with a fork or your fingers until you have a nice texture and all ingredients are well incorporated.
Scoop (or spoon) into prepared muffin liners, you should get about 16 or more if you don’t want to fill them as full, ending up with a smaller muffin.
Distribute the crumble topping evenly to the tops of each muffin, pressing in slightly as needed. As an optional step, you can add a few diced “uncoated” strawberries and/or sliced almonds to the top of each muffin as a garnish. Pressing the into the crumble topping.It’s not necessary but does add a nice visual que what deliciousness is hiding inside the muffins.
Finish with a little sprinkle of sanding sugar on top of each muffin if desired.
Place in the oven and bake for 5 minutes at 415° – then reduce oven temperature to 375° to finish backing for another 15-18 minutes or until crumble has a nice golden color to it.
Remove from the oven and allow to cool in the muffin tins for around 4 minutes then remove to a cooling rack to finish cooling..
Enjoy right away or they freeze to enjoy later!

Notes

DIY buttermilk: As a general rule, for 1 cup of buttermilk, add 1 tablespoon of fresh lemon juice to a glass measuring cup, then fill to the 1 cup line and allow to sit for 5 minutes. For this recipe, you’ll need 1½ cups–add 1.5 tbsp lemon juice to a 2 cup measuring cup, then add whole milk to the 1½ cup line and let sit for 5 minutes, then stir and use.

I place my muffin liners on every other space in my muffin tin, this does a couple things: 1-allows a more even air flow in your oven for even baking. 2-as the muffins bake, the tops will “rise” higher since the edges won’t touch each other side to side. TRUST ME!