Strawberry Almond Muffins with Lemon Yogurt
Cake
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Cook Time
50 min
Servings
12
Difficulty
Easy
Prep Time
20 Min
This Thermomix® recipe for Strawberry Almond Muffins with Lemon Yogurt is ready in 50 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These strawberry almond muffins are a delightful treat, perfect for a weekend brunch or a quick breakfast. The combination of fresh strawberries, tangy lemon, and crunchy almonds creates a wonderful flavor profile that's both refreshing and satisfying. I've been making these for years, and they always disappear quickly! The yogurt keeps them moist, and the cardamom adds a subtle warmth. They're also easy to customize – try adding blueberries or raspberries for a different twist. These muffins are best enjoyed fresh, but they also freeze well for a convenient grab-and-go option.
Ingredients (15 ingredients)
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2 cups rolled oats
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1 cup whole-milk plain Greek yogurt
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0.5 cup cane sugar
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0.25 cup vegetable oil
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2 piece large eggs
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1 tablespoon lemon juice
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2 teaspoon baking powder
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1.5 teaspoon lemon zest
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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0.5 teaspoon baking soda
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0.5 teaspoon ground cardamom
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0.25 teaspoon salt
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1.5 cups chopped fresh strawberries
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0.33333333333333 cups sliced almonds
Preparation (7 steps)
Prepare the oven and muffin tin
Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin. This step is done outside of the Thermomix to prepare for baking.
Combine dry and wet ingredients
Add 2 cups rolled oats, 1 cup whole-milk plain Greek yogurt, ½ cup cane sugar, ¼ cup vegetable oil, 2 large eggs, 1 tablespoon lemon juice, 2 teaspoons baking powder, 1 ½ teaspoons lemon zest, 1 teaspoon vanilla extract, 1 teaspoon almond extract, ½ teaspoon baking soda, ½ teaspoon ground cardamom, and ¼ teaspoon salt to the Thermomix bowl.
Blend the batter
Blend the mixture on high speed until fairly smooth. Set the Thermomix to 1 Min. 30 Sec. / Stufe 8.
Add strawberries and almonds
Add 1 ½ cups chopped fresh strawberries and ⅓ cup sliced almonds to the Thermomix bowl. Pulse just a few times to evenly distribute. Set the Thermomix to 5 Sek. / Stufe 4 / Linkslauf.
Fill muffin cups
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This step is done outside of the Thermomix.
Bake the muffins
Bake in the preheated oven until the muffins spring back lightly when touched, 25 to 30 minutes. This step is done outside of the Thermomix.
Cool the muffins
Allow the muffins to cool a few minutes in the pan before removing to a wire rack to cool completely. This step is done outside of the Thermomix.
Finished cooking? Great! 🎉
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Created by
Sophia Clark
6
Rezepte
0
Kochbücher
Tags
Allergens
- Eggs
- Milk (including lactose)
- Tree nuts: Almonds
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