Almond Muffins
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!
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
Instructions
- Preheat oven to 350 degrees F
- 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!