These almond muffins are sure to become a breakfast staple or mid-day treat in your household. Toasted almonds add flavor, crunch and heart-healthy taste while our Pure Almond Extract adds a burst of flavor to these delicious treats. Top with a streusel and a drizzle to glaze, or simply powdered sugar. Enjoy!
½ cup organic coconut sugar or granulated sweetener of choice
2 tsp. baking powder
¼ tsp. Kosher salt or sea salt
2/3 cup buttermilk or milk of choice
1/3 cup unsalted butter, melted
Coconut oil cooking spray
3 large eggs
1 orange, zested
2 tsp. Sonoma Syrup Co. Pure Almond Extract
1 tsp. Sonoma Syrup Co. Pure Vanilla bean Extract "Blend"
1/2 cup almond flour, blanched
½ cup toasted almonds, chopped
2 tbsp. Coconut flour
1 tbsp. Cinnamon
3 tbsp. organic coconut sugar or granulated sugar of choice
¼ unsalted butter, melted
¼ cup powdered sugar
2 tsp. Sonoma Syrup Co. Vanilla Almond (Oregat) Simple Syrup
For the Muffins:
For the Streusel Topping:
For the Optional Icing Drizzle:
Preheat oven to 350 degrees. Line 12-cup muffin tins with baking cups and lightly coat each with cooking spray.
Preparing streusel topping. Mix all ingredients into a bowl until a crumble remains. Set aside.
Whisk together flour, baking powder and salt in a large bowl. Whisk together sugar, milk, eggs, butter, Vanilla and Almond extract and orange zest in a medium bowl. Fold mixture into flour mixture until smooth.
Spoon batter into baking cups until divided and equal. Sprinkle with streusel and bake until a toothpick inserted into the center of each comes out clean, about 23-25 minutes.
Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks, and let cool completely.
Make icing by whisking together the powdered sugar with Vanilla Almond (Orgeat) Simple Syrup. Drizzle over the top of each muffin to glaze.
There may be extra batter so add into mini muffin tins for fun small bites!