- 3/4 cups (171 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 eggs
- 3/4 cup (185 g) sour cream (not fat-free)
- 2 1/4 cups (315 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (140 g) all-purpose flour
- 1/4 cup (50 g) white sugar
- 1/2 cup (100 g) brown sugar
- 1 teaspoon ground cinnamon
- A pinch of salt
- 6 tablespoons salted butter, melted and cooled
In a small mixing bowl, whisk together the flour, white and brown sugars, cinnamon, and salt. Slowly pour in the melted butter while stirring, creating a clumpy, slightly sandy mixture.
Add the sliced almonds if using and stir them in. Set aside the crumb topping to use later.
Preheat the oven to 375° and prepare a 12 cup muffin tin. You can either line it with paper muffin cups and only spray the top edges of the muffin tin, or you can skip the paper liners and spray the muffin cups as well.
In a mixing bowl, cream together the softened butter and granulated sugar for 2-3 minutes with an electric mixer. The mixture should be light and fluffy.
Add the eggs, sour cream, and extracts– the almond extract is optional. Mix until they liquid ingredients are smooth. It will be slightly runny.
In a separate bowl, whisk together the flour, baking powder, and salt. Add it to the wet ingredients and fold it in with a wooden spoon or rubber spatula. Mix until the flour is just combined. Avoid over-mixing, as this can develop the gluten in the flour and give you tough muffins.
Scoop the batter into each of the twelve muffin cups. Sprinkle 2-3 tablespoons of the crumb topping onto each one.
Bake the muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Over-oil the edges of the muffin tin cups, as the muffins do rise over the edges slightly when baking.
- I like to use a less-processed, organic sugar for this recipe.
- If you do not care for almonds, you can skip both the extract in the muffins and the sliced almonds in the crumb topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast and Brunch
- Method: Baking