These muffins are the sweetest breakfast treat! With coffee, fruit, or on the side of a big bowl of cereal–muffins make the best breakfast meal or side dessert. If you’re on the go, sleeping in, or looking to pack a snack for your kids lunch, these muffins will be sure to be the right placement at any time of your day!
Almond is a major player in fall flavors. Almond extract is popular in pies, cakes, cookies, muffins, and croissants. It’s one of those flavors that you can’t really describe but tastes so good. It’s presence is strong & dominant. I’ve made a few desserts where I split almond & vanilla extract and almond has overpowered vanilla everytime. I think because vanilla is such a common flavor, and it’s everyone’s go-to for 99% of all desserts, we may have become accustomed to the taste. Using flavored extracts is so much fun because it’s so different. There are so many types of flavors available now in a single bottle: maple, peppermint, rum, strawberry, coconut, raspberry, banana, mint, + more! As we pass by different seasons, we’ll find amazing recipes to fill with the excess of extracts out in the world.
Brown sugar is my usual go-to for fall flavored desserts. But whenever I use almond extract in my recipes I like to split my sugars in half: both brown + white. I find that it’s a perfect blend of sugar, with a hint of molasses. For this recipe I used vegetable oil, but you can use butter, coconut, or canola oil. Vegetable oil is also my go-to for some fall recipes because it works so well with brown sugar.
I find these muffins taste best slathered in cream cheese icing, by itself, or even adding blueberries to the batter. If you have a risky sweet tooth, I suggest adding one of these into the recipe! We added an extra maple syrup drizzle to give this muffin a boost of classic morning flavors. Try it out! Let us know what toppings you like on your muffins in the morning time!
Ingredients:
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup unsweetened almond milk
- 2 eggs
- 2 tsp almond extract
- 1 cup sliced almonds (1/4 of the cup reserved for topping)
Directions:
- 1. Preheat oven to 350 degrees F
- 2. In a small bowl combine flour, baking powder, salt together
- In a medium bowl, cream the softened butter and both sugars together. Add in one egg, after it’s completely incorporated, add other other egg.
- Add in the milk + almond extract. Mix until fully incorporated.
- Add the flour mixture to the wet mixture and mix (either by hand or stand mixer) until all ingredients are combined. Be careful not to overmix. Lastly, fold in the sliced almonds, reserve 1/4 for topping off the muffins.
- Line a standard 12 cup standard muffin tin with 12 cupcake liners. Fill each liner half-way up with muffin batter. Sprinkle sliced almonds onto.
- Bake for 25-30 minutes until lightly brown on top. Gently press a toothpick down the center of a muffin, if it comes up clean let muffins cool for 10 minutes before removing. If batter comes out on the toothpick, leave muffins in over for 3-5 more minutes.
- Sprinkle with powdered sugar, a maple syrup drizzle, or slather with cream cheese icing!
