“This recipe comes from Taste of Home Magazine. Sugared almonds give them a crunchy topping. When strawberries aren't in season, use individual frozen cut strawberries.”
18 muffins

Ingredients Nutrition


  1. In a bowl, combine 1 cup almonds and egg white.
  2. Add 1/2 cup sugar; toss to coat.
  3. Spoon into a greased 15-in. x 10-in. x 1-in. baking pan.
  4. Bake at 350° for 9-11 minutes or until golden brown, stirring occasionally.
  5. In a large mixing bowl, cream shortening, butter and remaining sugar until light and fluffy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Beat in extracts.
  8. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk.
  9. Fold in the strawberries and remaining almonds.
  10. Fill greased or paper-lined muffin cups two-thirds full.
  11. Sprinkle with sugared almonds.
  12. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
  13. Cool for 5 minutes before removing from pans to wire racks.

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