Muffin Monday: Strawberry Almond Muffins

I can't believe it is March already, and I can't think of a better way to start it then a wonderful Muffin Monday recipe. The original recipe 'Hazelnut Plum Muffins' is from Women's Weekly and I decided to change it slightly. I'm not a huge plum fan so replaced it with strawberry and thought almonds would compliment the strawberry flavor better than hazelnuts.  They turned out wonderfully moist and I really enjoyed the flavor, not overly sweet, just right for a little breakfast treat. 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Inspired by Women's Weekly
90g Butter, melted
375g Self Raising Flour
55g Ground Almonds
150g Caster Sugar
250ml Milk
1 Egg
Strawberry Jam

  1. Preheat oven to 180C and line a 12 hole muffin pan with muffin cups.
  2. In a large bowl, combine butter, flour, ground almonds, sugar, milk, and egg. Mix until all the ingredients are combined.
  3. Put a tablespoon amount of muffin mixture into the muffin cups and make a well in each muffin. Spoon in a rounded teaspoon of jam and top with another tablespoon amount of muffin mixture.
  4. Bake for 18 to 20 minutes.



  1. Such delectable looking muffins. Love that you topped it with an almond. Looks beautiful

  2. Strawberries and almonds - great combo! I also opted for almond flour and added raspberry-pomegranate jam. Delicious. Love the dollop of jam on your muffin tops!

  3. Strawberries and almonds... love them together! Your muffins look and sound delectable. Yum!

  4. I'm not much of a plum fan either so I used strawberry jam too! It really does pair beautifully with almonds.