I love a great muffin.  Who doesn’t?  When I eat these muffins, my mouth does a happy dance.  These almond muffins are so easy, they have become a Saturday morning favorite in my home!

Almond Muffin Batter

½ cup Sugar
½ cup Brown sugar
½ cup Butter softened
3 eggs
2½ cup sifted flour
2 teaspoon Baking soda
1 teaspoon Cinnamon
¾ cup Buttermilk

Crumb Topping

½ cup Sugar
½ cup almonds finely chopped
½ teaspoon Cinnamon

Preheat oven to 375 degrees.

Mix together sugars and butter until smooth, add eggs, one at a time.  In a separate bowl, combine sifted flour, baking soda, and cinnamon.  Alternate adding the flour and the buttermilk to the sugar/butter mixture.  Mix batter until smooth.  Place paper-baking cups in to a muffin tin; fill each paper cup ¾ full of batter.  For the crumb topping, add sugar, almonds and cinnamon in a bowl, stir to combine.  Top each muffin with the crumb mixture completely covering the top of the batter.  I also add a few chunks of almonds to the crumb top.

Bake for 25 minutes in a preheated 375-degree oven; insert a toothpick in to the center of a muffin, when done, the toothpick will come out clean.

Enjoy!

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