Made with fresh strawberries and buttermilk and topped with toasted almonds, these fresh and light muffins make for a great morning (or afternoon!) treat.
It's easy to substitute fresh blueberries for the chopped strawberries in this recipe. The muffins are delicious with either fruit choice!
*To toast almonds, bake in ungreased shallow pan at 375°F for 6 to 10 minutes, stirring occasionally, until light brown.