Title: Almond crumb cake muffins
 Categories: None
      Yield: 1 Servings
 
--------------------------TOPPING-------------------------------
    1/3 c  Chopped natural (unblanched)
           -almonds
    1/4 c  Packed light brown sugar
    1/4 c  Unbleached all-purposed
           -flour
      2 tb (1/4 stick) unsalted butter;
           -melted

---------------------------BATTER--------------------------------
  2 1/2 c  Unbleached all-purpose flour
    1/2 c  Sugar
      2 ts Baking powder
      1 ts Baking soda; sieved
    1/2 ts Salt
  1 1/2 c  Buttermilk
      6 tb (3/4 stick) unsalted butter;
           -melted
      2 lg Eggs
    1/4 ts Almond extract
 
  The combination of chopped almonds and butter crumbs makes these
  tender muffins irresistible.
  
  1. Preheat the oven to 400 degrees F. Lightly butter 12 muffin cups
  or coat with nonstick cooking spray.
  
  2. To make the Topping: In a small bowl, combine the almonds, brown
  sugar and flour. Stir in the melted butter; set aside.
  
  3. To make the Batter: Combine the flour, sugar, baking powder,
  baking soda and salt in a large bowl; stir until well blended. In a
  separate bowl, whisk together the buttermilk, melted butter, eggs and
  almond extract. Add to the dry ingredients all at once and fold just
  until evenly moistened. Do not overmix.
  
  4. Divide the batter evenly among the muffin cups. Press 1 tablespoon
  of the topping onto each muffin.
  
  5. Bake until the tops are golden and a toothpick inserted in the
  centers comes out clean, 22 to 25 minutes. Cool ona wire rack before
  removing from the pan.
  
  Makes 12 large muffins