Almond Crumb Cake Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Chopped natural, unblanched |
| almonds | ||
| 1/4 | c | Packed light brown sugar |
| 1/4 | c | Unbleached all-purposed |
| flour | ||
| 2 | T | 1/4 stick unsalted butter |
| melted | ||
| 2 1/2 | c | Unbleached all-purpose flour |
| 1/2 | c | Sugar |
| 2 | t | Baking powder |
| 1 | t | Baking soda, sieved |
| 1/2 | t | Salt |
| 1 1/2 | c | Buttermilk |
| 6 | T | 3/4 stick unsalted butter |
| melted | ||
| 2 | Eggs | |
| 1/4 | t | Almond extract |
INSTRUCTIONS
These are from Muffins A to Z by Marie Simmons The combination of chopped almonds and butter crumbs makes these tender muffins irresistible. Preheat the oven to 400 degrees F. Lightly butter 12 muffin cups or coat with nonstick cooking spray. To make the Topping: In a small bowl, combine the almonds, brown sugar and flour. Stir in the melted butter; set aside. To make the Batter: Combine the flour, sugar, baking powder, baking soda and salt in a large bowl; stir until well blended. In a separate bowl, whisk together the buttermilk, melted butter, eggs and almond extract. Add to the dry ingredients all at once and fold just until evenly moistened. Do not overmix. Divide the batter evenly among the muffin cups. Press 1 tablespoon of the topping onto each muffin. Bake until the tops are golden and a toothpick inserted in the centers comes out clean, 22 to 25 minutes. Cool ona wire rack before removing from the pan. Makes 12 large muffins Posted to Bakery-Shoppe Digest V1 #215 by Sandra Swinford <sswinfor@cecasun.utc.edu> on Sep 3, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4079
Calories From Fat: 1236
Total Fat: 142g
Cholesterol: 630.9mg
Sodium: 2693.2mg
Potassium: 1700.6mg
Carbohydrates: 603.6g
Fiber: 20.4g
Sugar: 120.6g
Protein: 96.9g