Strawberry Muffins With Candied Almonds

I added the spare egg white into the batter with the yolks, and I think it made it fluffier than people were describing in other comment! I also added some strawberry juice to the batter to add some more flavor. I'd give it 5 stars with my changes.

I made this with fresh picked strawberries instead of blueberries, and they turned out fantastic!!

Best muffins ever. I made these with my 2 boys this morning - we substituted Oatmilk in lieu of milk. We also didn't have almonds so we used some crushed walnuts instead. And i snuck a dash of vanilla powder in too (why not!?). Anyways - they are by far the best muffin recipe I've done from NYTimes cooking. Highly recommend!

Just finished these and have to say the taste/work ratio is not worth the effort. As others have mentioned, uses a lot of equipment and the taste was underwhelming. I also found the muffins seemed a bit raw where the candied almonds were placed and the strawberries didn't add much to the flavor, and seemed to prevent a nice bake due to the wetness of the fruit. I followed baking time directions, and added some time too (my oven is usually spot on with times). I would not make these again.

Instead of putting the lemon zest in the milk, I always add it to the sugar called for in the recipe, rubbing it in and leaving to rest while I measure and prep the other ingredients. I find this helps release the essential oil from the zest making it so much more aromatic.

This recipe yields much more than 12 muffins. I was able to make 17 but could have made more, as my first 12 were filled to the brim.

The most diva muffins I have ever made, and probably the most delicious. Totally worth the effort!

I made the recipe exactly as written and they were excellent. It was counterintuitive to pile muffin batter that high, but I did it and they turned out gorgeous. If you follow the method, you will not only have company-worthy muffins, you will also have a few new tricks in your bag. The sugared-egg-white-covered almond topping and the freezedried fruit/powdered sugar dusting are keepers.

Good, but it's too rich, too much work, and too much (more than 12 muffins worth). I suggest using instead the NYT Jordan Marsh recipe for blueberry muffins and substitute diced strawberries for blueberries: https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins To make even healthier, cut sugar to 1/2 cup granulated and 1/4 cup brown sugar, replace the butter with oil, and use white WW flour. Also add lemon juice and use 1 tsp baking powder and 1/2 tsp baking soda. Yummy!

Why dirty so many bowls? Pinch egg whites? La-dee-dah. This recipe is unnecessarily complicated

I love the honest reviews. Yes, you do end up using lots of equipment to make these, but they are really tasty. My take away is that I will use the candied almonds to top other things, and the strawberry "dust" topping is another thing I will make in the future and use for topping other things. I'd also use some other varieties of dehydrated fruits. I used a scoop and got a yield of 22 regular muffins.

Tasty, but closer to spoon bread than a muffin. That's not necessarily a bad thing, but there are far simpler recipes for both. I bake a lot of muffins; I won't make these again. If you want a great strawberry muffin, bake the Jordan Marsh Dept. Store blueberry muffins and sub in chopped strawberries. It works beautifully. If you want spoon bread, you can whip up a strawberry spoon cake in minutes. Both recipes are here at NY Times Cooking.

The muffins were good but this is an extremely prep intensive recipe. I think I used every bowl in my kitchen. Just be forewarned.

Makes 12 really large muffins. A bit too sweet for mine and DV's taste(could cut out 1/4 to 1/2 cup sugar) and would benefit from a whole grain element (APF + slightly too much sugar = cake).

The recipe as stated makes 24 muffins using a standard tin.