Strawberry Muffins With Candied Almonds Recipe (2024)

The recipe as stated makes 24 muffins using a standard tin.

The muffins were good but this is an extremely prep intensive recipe. I think I used every bowl in my kitchen. Just be forewarned.

took longer to make than expected but worth the trouble/wait. tastiest muffins I ever made. I used almonds and pecans as a topping and doubled amount of egg white. Also, zested an entire large lemon but used the amount of lemon juice called for. The lemon zest and flavor is lovely. taste best fresh out of the oven or eaten the same day they were made. good next day but not as good as the first day. I made 16 oversized muffins. topping is superb-make extra to completely cover the muffin tops

Tasty, but closer to spoon bread than a muffin. That's not necessarily a bad thing, but there are far simpler recipes for both. I bake a lot of muffins; I won't make these again. If you want a great strawberry muffin, bake the Jordan Marsh Dept. Store blueberry muffins and sub in chopped strawberries. It works beautifully. If you want spoon bread, you can whip up a strawberry spoon cake in minutes. Both recipes are here at NY Times Cooking.

I cut the recipe in half, and it yielded 12 regular sized muffins. The muffins turned out on the denser side, but they were still tasty. Next time I may add a bit more strawberry to the batter.

I love the honest reviews. Yes, you do end up using lots of equipment to make these, but they are really tasty. My take away is that I will use the candied almonds to top other things, and the strawberry "dust" topping is another thing I will make in the future and use for topping other things. I'd also use some other varieties of dehydrated fruits. I used a scoop and got a yield of 22 regular muffins.

The recipe as stated makes 24 muffins using a standard tin.

I added the spare egg white into the batter with the yolks, and I think it made it fluffier than people were describing in other comment! I also added some strawberry juice to the batter to add some more flavor. I'd give it 5 stars with my changes.

I made this with fresh picked strawberries instead of blueberries, and they turned out fantastic!!

Best muffins ever. I made these with my 2 boys this morning - we substituted Oatmilk in lieu of milk. We also didn't have almonds so we used some crushed walnuts instead. And i snuck a dash of vanilla powder in too (why not!?). Anyways - they are by far the best muffin recipe I've done from NYTimes cooking. Highly recommend!

Just finished these and have to say the taste/work ratio is not worth the effort. As others have mentioned, uses a lot of equipment and the taste was underwhelming. I also found the muffins seemed a bit raw where the candied almonds were placed and the strawberries didn't add much to the flavor, and seemed to prevent a nice bake due to the wetness of the fruit. I followed baking time directions, and added some time too (my oven is usually spot on with times). I would not make these again.

Instead of putting the lemon zest in the milk, I always add it to the sugar called for in the recipe, rubbing it in and leaving to rest while I measure and prep the other ingredients. I find this helps release the essential oil from the zest making it so much more aromatic.

This recipe yields much more than 12 muffins. I was able to make 17 but could have made more, as my first 12 were filled to the brim.

The most diva muffins I have ever made, and probably the most delicious. Totally worth the effort!

I made the recipe exactly as written and they were excellent. It was counterintuitive to pile muffin batter that high, but I did it and they turned out gorgeous. If you follow the method, you will not only have company-worthy muffins, you will also have a few new tricks in your bag. The sugared-egg-white-covered almond topping and the freezedried fruit/powdered sugar dusting are keepers.

Good, but it's too rich, too much work, and too much (more than 12 muffins worth). I suggest using instead the NYT Jordan Marsh recipe for blueberry muffins and substitute diced strawberries for blueberries:https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffinsTo make even healthier, cut sugar to 1/2 cup granulated and 1/4 cup brown sugar, replace the butter with oil, and use white WW flour. Also add lemon juice and use 1 tsp baking powder and 1/2 tsp baking soda. Yummy!

Why dirty so many bowls? Pinch egg whites? La-dee-dah. This recipe is unnecessarily complicated

I love the honest reviews. Yes, you do end up using lots of equipment to make these, but they are really tasty. My take away is that I will use the candied almonds to top other things, and the strawberry "dust" topping is another thing I will make in the future and use for topping other things. I'd also use some other varieties of dehydrated fruits. I used a scoop and got a yield of 22 regular muffins.

Tasty, but closer to spoon bread than a muffin. That's not necessarily a bad thing, but there are far simpler recipes for both. I bake a lot of muffins; I won't make these again. If you want a great strawberry muffin, bake the Jordan Marsh Dept. Store blueberry muffins and sub in chopped strawberries. It works beautifully. If you want spoon bread, you can whip up a strawberry spoon cake in minutes. Both recipes are here at NY Times Cooking.

The muffins were good but this is an extremely prep intensive recipe. I think I used every bowl in my kitchen. Just be forewarned.

Makes 12 really large muffins. A bit too sweet for mine and DV's taste(could cut out 1/4 to 1/2 cup sugar) and would benefit from a whole grain element (APF + slightly too much sugar = cake).

The recipe as stated makes 24 muffins using a standard tin.