Strawberry Almond Streusel Muffins

At this time of year, when strawberries are at their peak, its pretty much guaranteed that the first half flat doesn’t make it more than two days. So my family and I are usually stuck each week waiting for the next farmers market later in the week or finding a good local strawberry stand to get our fill.

And with my second half flat of the week purchased I found myself with a huge desire to make strawberry muffins. After much experimenting and taste testing by my family and friends we came to agreement that these Strawberry Almond Streusel Muffins were perfect to cure any muffin craving. With this method of mixing dry, fat, and liquid you will get light, buttery, and sweet muffins that showcase some amazing strawberries. Then the almond streusel gives that nice little crunch that nobody can resist.

And now shall we say, “Bon Appetite, now we may eat!”

Strawberry Almond Streusel Muffins

(12 muffins)

1 ½ cups all-purpose flour

¾ cup sugar

1 T baking powder

¾ tsp salt

½ cup unsalted butter, cold

¾ cup milk

1 egg, beaten

1 tsp almond extract

¾ cup chopped strawberries

Streusel Topping:

¼ cup toasted sliced almonds

¼ cup all-purpose flour

¼ cup sugar

2 T unsalted butter

Heat oven to 375. In a large bowl mix flour, sugar, baking powder, and salt until evenly distributed. Cut cold butter into cubes and cut into flour mixture with a pastry cutter. In a separate bowl lightly whisk milk, egg, and almond extract. Fold liquids into dry mixture until just mixed, don’t over mix. Lightly fold in strawberries. Scoop into 12 muffins tins. Top with streusel mixture. Bake at 375 for 20 minutes.

Streusel Topping: On the stovetop, in a small frying pan, lightly toast the sliced almonds. In a bowl, cut butter, flour, and sugar together until mixture is well combined. Mix in almonds.