Almond Muffins

I adjusted Sue Gregg’s Almond Coffee Cake to make these Almond Muffins. They rose well and had good flavor and texture!

Almond Muffins

Almond Muffins


1/4 cup melted butter

1/2 cup honey

1 egg

1 egg white

3/4 cup buttermilk

1/2 tsp. vanilla extract

1/4 tsp. almond extract

3/4 cup whole wheat flour

3/4 cup all-purpose flour

2 1/4 tsp. baking powder

1/4 tsp. salt

1 1/2 tsp. cinnamon

Almond topping:

1 1/2 T. butter, melted

1 1/2 T. brown sugar or Sucanat

1/3 cup oats

1/3 cup almonds, chopped

In a large bowl, combine butter, honey, eggs, buttermilk, and extracts. In a separate bowl combine flour, baking powder, salt, and cinnamon. Combine topping ingredients in a separate small bowl. Add dry ingredients to buttermilk mixture; combine until just mixed. Place in greased muffin cups; top with almond topping. Bake at 375 for 15-17 muffins or until muffins bounce back pressed firmly with your finger. Yield: 10 muffins


One thought on “Almond Muffins

  1. BethAnn says:

    AH! I haven’t checked your blog in FOREVER!!!! SORRY! Looks good! Luv ya

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