Everyday Patisserie

Strawberry season is upon us.  I bought more strawberries than two people can eat before they start rotting, so I decided to bake something with them.  I searched the internet to find a muffin recipe, and I found some that were rather basic, so I jazzed them up a little with some almond & cinnamon.  They came out great, and the glaze is truly that extra touch of sweetness the muffins needed.  I’ll definitely be making these again!

Almond Strawberry Muffins

Ingredients

Muffins

¾ Cup Milk

¼ Cup Vegetable Oil

3 Tbsp Mayonnaise

½ Tsp Almond Extract

2 Tsp Baking Powder

½ Cup White Sugar

1 ¾ Cup Flour

½ Tsp Cinnamon

1 ¼ Cup Strawberries (cut into pieces)

Glaze

½ Cup Powdered Sugar

½ Tsp Almond Extract

2-3 Tsp Water

For Muffins:

Preheat oven to 375.  Combine milk, oil, mayonnaise and almond extract in a bowl. Mix until combined.  In a larger bowl, combine flour, sugar, cinnamon and baking powder.   Stir dry ingredients together, then gently mix in strawberries.  Add wet ingredients to the dry mixture and stir until well blended smooth*.  Pour into cupcake wrappers (should make 8 small muffins, mine made 6 as I used oversized wrappers).   Put in oven for 20-25 (the top should be springy to the touch, I usually wait until the muffins are lightly golden). 

For Glaze:

Combine all glaze ingredients in a small bowl and stir until smooth.  Once muffins have cooled, spoon over muffins.

*If you find that your batter is too thick, add a small amount of milk at a time until your batter is easier to scoop into wrappers.

Garnish: I garnished mine with fresh sliced strawberries, but they would also be lovely with almond slices.

I hope you like them as much as we did!