Strawberry Honey Muffins

Preheat the oven to 350°F. Grease a 12-cup muffin tin and set aside.

Cream together the softened butter and dark brown sugar until light and fluffy, about 3-4 minutes.

Add the honey to the butter mixture and beat until well combined. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

In a separate bowl, whisk together the flour, ground toasted sliced almonds, baking powder, baking soda, and salt.

Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Fold gently until just combined, being careful not to overmix.

Fold the chopped strawberries into the batter with a spatula using gentle, careful strokes to avoid crushing them.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs, about 22-25 minutes.

Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before turning them out onto a wire rack to cool completely.