Almond Crumb Cake Muffins Recipes

CINNAMON CRUMB CAKE MUFFINS

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 FLOUR CAKE/ MUFFINS

Steps:

• Cream butter and Splenda.
• Add eggs, one at a time, beating after each.
• Mix flour with baking powder in separate bowl.
• Add flour a little at a time to egg mixture while beating.
• Add extracts, beat again.
• Pour or scrape with spatula into greased 22.
• 5 cm cake pan.
• Bake at 175 degrees Centigrade, for 50 to 55 minutes.
• Recipe is much better as muffins.
• You get about 16 muffins and they bake for 30 minutes.

ALMOND CRUMB CAKE MUFFINS

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.

CINNAMON ALMOND CRUMB CAKE

Steps:

• Preheat the oven to 350°F Grease a 10-inch tube pan. Line the bottom with a disk of parchment paper.
• For the topping, combine the flour, sugars, cinnamon, butter and salt in the bowl of a food processor fitted with the metal blade. Processes until all the ingredients are well combined. The mixture will resemble fine moist crumbs.
• For the cake batter, beat the Almond Paste with the sugar in the bowl of an electric mixer until well combined, approximately 2 minutes. Add the butter and beat until fluffy. Beat in the eggs. Scrape the bowl then stir in the milk. Fold in the baking powder, flour and vanilla.
• Spread the batter into the pan. Bake until a toothpick inserted in the center of the cake comes out dry, approximately 50 to 60 minute. Cool on a rack then unmold.
• Dust with powdered sugar before serving.