Every time I walk into the grocery store lately, all the beautiful berries are calling my name. Strawberries, blackberries and raspberries are just begging to be bought right now and I just had to find a recipe that I could use some of them in. I was struggling to find something that wasn’t a pie or layered cake when all the sudden I remembered a recipe I had made years ago for Strawberry Almond Muffins. I also remembered it was very good so I thought maybe I’d give it a shot…but with a few changes, of course. 😉
Instead of strawberries I decided to use blackberries and also wanted to add some white chocolate. The original recipe called for all-purpose and whole wheat flour but I wanted a slightly lighter muffin so I went with cake flour in place of the whole wheat. What resulted was one of the most delicious, tender and tastiest muffins ever! Now you could say this muffin was verging on cupcake status but hey, I see nothing wrong with that! All I know is I loved these and if you need a recipe to use up some berries, I encourage you to try this one! Feel free to substitute raspberries or sliced strawberries, if you’d prefer. You really can’t go wrong with whatever you choose.
- 1 c. (2 sticks) Unsalted Butter, softened
- 1½ c. Granulated Sugar
- 4 Large Eggs
- 1 T. Almond Extract
- 1 T. Pure Vanilla Extract
- 1 c. Whole Milk, room temperature
- 2½ c. All-Purpose Flour
- 1 c. Cake Flour
- 1½ T. Baking Powder
- ½ t. Salt
- 1 c. Sliced, Toasted Almonds
- 1 c. White Chocolate Chips
- 2 c. Blackberries (or more if you'd like)
- Line 2, 12-cup regular muffin tins with cupcake liners. Preheat oven to 350 degrees.
- In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Beat in eggs, one at a time. Beat in almond and vanilla extracts.
- In a separate bowl, whisk together the flours, baking powder and salt. Beat ⅓ of the flour mixture until the butter/sugar mixture, then beat in half the milk. Beat in another ⅓ of the flour. Beat in the final half of the milk and then the last ⅓ of the flour. Fold in white chocolate chips and almonds. Very gently fold in the blackberries and divide the batter evenly between the muffin tins (some of mine were quite full so you could probably get more like 25-28 muffins out of this recipe).
- Bake in preheated oven for 22-25 minutes until a cake tester comes out clean. Let cool completely on a wire rack or eat while they are still a bit warm...they are VERY good like that. (I topped mine with a little white chocolate and single blackberry for the photos..up to you if you want to do that but be sure they have cooled completely if you do.)