MAPLE ALMOND Streusel MUFFINS
1/4 cup (4 TB) unsalted butter, room temp.....2 cups flour
1/4 cup white sugar or regular Splenda …….1/4 cup dark brown sugar or brown Splenda
2 tsp baking powder ……………………….......1/2 tsp baking soda (1 tsp if using Splenda)
1/2 tsp salt ………………...................................1 tsp. cinnamon
2 eggs …………………………………………......1 TB maple syrup (can be sugar-free)
1/3 cup milk (any kind ~ I used unsweetened Almond milk)
1 tsp. almond extract........................................3/4 cup sliced almonds
STREUSEL:
2 TB EACH brown & white sugar (or brown & white Splenda)
1 tsp. cinnamon
Whisk together in small bowl
GLAZE:
1/2 cup powdered sugar ~or~ 2 TB canned sugar-free vanilla frosting
dash of cinnamon.............................................1 TB maple syrup
Whisk together in small bowl
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Preheat oven to 350. Line 10-12 regular muffin tins ~OR~ 6 jumbo muffin tins with paper and set aside.
Cream together butter and sugar/Splenda; add eggs & beat well. Beat in the baking soda, baking powder, salt, cinnamon, maple syrup and almond extract.
Gradually add the flour, beating just until blended. Scrape down the sides of the bowl and fold in the almonds. When well blended, scoop into prepared muffin tin (I like to fill them all the way up). Evenly sprinkle the streusel sugar on top.
Bake for 15-22 minutes, or until they're golden brown and a toothpick comes out clean. (Dark pans bake faster than light colored pans and sugar-free muffins won't get as golden).
NOTE: The jumbo ones take about 18-20 minutes ~ regular-sized muffins take less time.Take out and drizzle with some of the glaze. Wait until they cool a little bit, and drizzle with the rest of the glaze. (the 1st drizzle will sink in & look clear ~ the 2nd drizzle will be white)
It's been a very strange end of August ~ beginning of September in North Texas. We're getting our May / Spring rains now, and it's warm & humid out. So, I stored these muffins at room temperature in a covered 9x13" pan. But, I waited until they were totally cool before covering them ~ and put them on a piece of paper towel to absorb any moisture inside the pan. As always, MUFFINS taste fresh baked when put into the microwave for about 15 seconds before eating. |