Strawberry Marzipan Muffins

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Strawberry Marzipan Muffins
Strawberry Marzipan Muffins
1-1/2 cups flour
1 cup sugar
1/4 cup cornmeal
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1/3 cup vegetable oil
1/4 cup milk
2 tbsp. amaretto (or 1 tsp. almond extract)
2 eggs, lightly beaten
1 1/2 cups coarsely chopped strawberries
1/2 cup crumbled marzipan (sweetened almond paste on our baking aisle)
1/2 cup sliced almonds

Prep: 15 minutes, Cook: 25 to 30 minutes, Makes: 10 muffins

Preheat oven to 375°F and line 10 standard muffin cups with paper liners or spray with nonstick cooking spray. Stir together flour, sugar, cornmeal, baking soda, nutmeg and salt in a large bowl. Add oil, milk, amaretto and eggs, stirring just until combined. Fold in strawberries and marzipan. Spoon into prepared muffin cups and sprinkle with almonds. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

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Comments   To add your comments, please log in.

frozen strawberries do not work as well.

  Comment Number: 2013
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These are great muffins! Our family loves them!

  Comment Number: 4494
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I have made these muffins dozens of times and my family and I LOVE THEM! We cannot wait for strawberry season just so we can make these muffins. I make it exactly as written and they are perfect.

  Comment Number: 5005
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