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!