Craving a sweet treat that combines the flavors of almond and moist cake? Look no further than these delectable Almond Crumb Cake Muffins! These individual-sized pastries offer a delightful blend of textures, with a tender, fluffy crumb and a golden-brown, crunchy topping. Perfect for breakfast, brunch, or afternoon tea, these muffins are bursting with almond goodness, thanks to the generous use of almond flour and extract. The recipe also features a streusel topping, adding an extra layer of flavor and crunch. Whether you're a seasoned baker or a beginner looking for an easy-to-follow recipe, these Almond Crumb Cake Muffins are sure to satisfy your sweet tooth. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave you and your loved ones wanting more!
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND FLOUR MUFFINS
These almond flour muffins are moist, fluffy, and make the perfect keto dessert! Made in just one bowl, they are ready in 25 minutes!
Provided by Arman
Categories Dessert
Time 27m
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
- Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
- In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
- Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
- Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
- Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.
Nutrition Facts : ServingSize 1 muffin, Calories 197 kcal, Carbohydrate 9 g, Protein 8 g, Fat 18 g, Sodium 202 mg, Fiber 6 g
ALMOND CRUMBLE TOPPING
Steps:
- Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
- Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling.
CINNAMON CRUMB CAKE MUFFINS
Somewhere between muffins and mini-crumb cakes, these tender breakfast treats have a surprise layer of crunchy, cinnamon-scented crumbs hiding underneath. Browning the butter for the crumbs adds a rich, caramelized depth that rounds out the flavors of vanilla and lemon zest in the batter. These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months.
Provided by Melissa Clark
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
- Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
- Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
- Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
- Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
- Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.
ALMOND CRUMB CAKE MUFFINS
Make and share this Almond Crumb Cake Muffins recipe from Food.com.
Provided by grandma2969
Categories Quick Breads
Time 37m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 400*.
- lightly butter 12 muffin cups with spray.
- to prepare TOPPING:.
- combine the almonds, brown sugar, and flour, stir in melted butter -- set aside.
- to prepare BATTER:.
- combine flour, sugar, baking powder, baking soda and salt in large bowl -- stir well until blended.
- in a seperate bowl, whisk 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 tbls of topping onto each muffin.
- bake until the tops are golden and a toothpick inserted in the centers, comes out clean -- about 22-25 minutes.
- cool in pan on wire rack compeltely before removing from pans.
Nutrition Facts : Calories 269.7, Fat 11.1, SaturatedFat 5.5, Cholesterol 56.8, Sodium 376, Carbohydrate 37.1, Fiber 1.2, Sugar 14.6, Protein 6
Tips:
- Opt for almond flour with a fine grind to ensure a smooth batter and prevent gritty muffins. - Use unsalted butter and bring it to room temperature before creaming it with sugar. This will help incorporate air and create a light and fluffy crumb. - Don't overmix the batter. Overmixing can result in tough muffins. Mix just until the ingredients are combined. - Fill the muffin cups only 2/3 full to allow for expansion during baking. - For a crispy streusel topping, use cold butter and work it into the flour and sugar mixture until it resembles coarse crumbs. - Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.Conclusion:
These almond crumb cake muffins are a delightful treat that combines the flavors of almond and vanilla with a crunchy streusel topping. They're perfect for breakfast, brunch, or a snack. With their moist crumb and sweet streusel topping, these muffins are sure to be a hit with everyone who tries them.
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