Little buds are popping up in my garden and the sounds of the birds wake me up in the morning. Spring is my most favorite time of year! I got a beautiful package of strawberries at the store and when I saw the thyme coming up in my garden, I decided to combine the two into these easy muffins that have just a hint of lemon and thyme and a richness from the almond flour. You could easily make these completely gluten free by using a gf flour blend.
muffin cups or papers
1/4 cup unsalted butter, ghee, or vegan butter
1 cup buttermilk (or 1 cup non-dairy milk plus 1 tsp. cider vinegar)
1/4 cup light brown sugar
1/4 cup honey
2 large eggs, room temp.
1 cup almond flour
1 1/4 cup all-purpose flour (or whole wheat, oat, or gluten-free blend)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. Kosher salt
1 1/2 cups chopped strawberries
Sugar Almond Topping (optional but so good ):
1/4 cup coarse sugar
zest of 1 lemon
a few sprigs of thyme, leaves removed from stems (optional)
1 tbs. sliced almonds
Method of Preparation:
- Line 15 muffin tins with papers and preheat oven to 350 F.
2. In a small saucepan, melt the butter over low heat and set aside to cool. (you can also use a microwave oven)
3. In a small bowl, mix the chopped strawberries with 1/4 cup all-purpose flour
4. In a large bowl whisk together the buttermilk, brown sugar, honey, eggs and melted butter until well blended.
5. In a separate bowl, whisk together the almond flour and 1 cup all-purpose flour. Add the baking soda, baking powder and salt.
6. In a small bowl mix rub the thyme leaves and lemon zest into the sugar. Add the sliced almonds.
7. Using a spatula, mix the dry ingredients into the wet ingredients until almost combined. Fold in the strawberries coated in flour.
8. Spoon batter muffin cups (I use a 1/4 cup as my scoop) filling them 3/4 of the way full. Top each muffin with the lemon thyme sugar.
9. Bake for 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.