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These cute little muffins take only about 15 minutes to put together, using ingredients you likely have on hand. If you do buy a jar of the almond butter, try it in sandwiches in place of peanut butter. Mini Almond Butter and Strawberry Muffins 1 cup all-purpose flour1/2 teaspoon fine salt1/2... giadzy.com

Mini Almond Butter and Strawberry Muffins

Serves 24

Place an oven rack in the center of the oven. Preheat the oven to 325°F. Line 24 mini-muffin cups with paper liners. In a medium bowl, whisk the flour, salt, baking soda, and baking powder to blend. In a large bowl, whisk the sugar, oil, almond butter, eggs, and vanilla to blend. In two batches, add the dry ingredients to this mixture and stir just until blended.

Fill the muffin cups half-full with batter. Spoon 1?2 teaspoons of jam on top of the batter. Spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, about 25 to 30 minutes. Transfer the muffins to a rack and cool. Once cooled, spoon 1?2 teaspoon of the jam on top of each muffin in the center.

Mini Almond Butter and Strawberry Muffins

Photo of giada

Recipe by Giada De Laurentiis

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

These cute little muffins take only about 15 minutes to put together, using ingredients you likely have on hand. If you do buy a jar of the almond butter, try it in sandwiches in place of peanut butter.

Mini Almond Butter and Strawberry Muffins

Serves: 
24
Cooking Level: 
Prep Time
15 minutes
Cook Time
30 minutes
Inactive Time
Total Time
45 minutes

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup crunchy almond butter
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup strawberry jam or jelly

INSTRUCTIONS:

  • Place an oven rack in the center of the oven. Preheat the oven to 325°F. Line 24 mini-muffin cups with paper liners. In a medium bowl, whisk the flour, salt, baking soda, and baking powder to blend. In a large bowl, whisk the sugar, oil, almond butter, eggs, and vanilla to blend. In two batches, add the dry ingredients to this mixture and stir just until blended.
  • Fill the muffin cups half-full with batter. Spoon 1/2 teaspoons of jam on top of the batter. Spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, about 25 to 30 minutes. Transfer the muffins to a rack and cool. Once cooled, spoon 1/2 teaspoon of the jam on top of each muffin in the center.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Mini Almond Butter and Strawberry Muffins

These cute little muffins take only about 15 minutes to put together, using ingredients you likely have on hand. If you do buy a jar of the almond butter, try it in sandwiches in place of peanut butter.

Mini Almond Butter and Strawberry Muffins

Serves: 
24
Cooking Level: 
Prep Time
15 minutes
Cook Time
30 minutes
Inactive Time
Total Time
45 minutes

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup crunchy almond butter
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup strawberry jam or jelly

INSTRUCTIONS:

  • Place an oven rack in the center of the oven. Preheat the oven to 325°F. Line 24 mini-muffin cups with paper liners. In a medium bowl, whisk the flour, salt, baking soda, and baking powder to blend. In a large bowl, whisk the sugar, oil, almond butter, eggs, and vanilla to blend. In two batches, add the dry ingredients to this mixture and stir just until blended.
  • Fill the muffin cups half-full with batter. Spoon 1/2 teaspoons of jam on top of the batter. Spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, about 25 to 30 minutes. Transfer the muffins to a rack and cool. Once cooled, spoon 1/2 teaspoon of the jam on top of each muffin in the center.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Have extra almond butter? Try these recipes:

Mini Almond Butter and Strawberry Muffins

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Sep 13, 2016 | Total time: minutes

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DadaEat's Snickerdoodle Cake Bars

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