While “freezer-diving” last weekend I found a box of Odense almond paste hiding behind the fruits and vegetables. I still think about the Almond-Cranberry Scones baked this past Christmas and remember how much we loved each and every one! They were light and fluffy with little bits of grated, frozen almond paste giving the scones a wonderful full-on almond flavor. I thought I would give that same method a try in a muffin.
These muffins are loaded with chopped almonds in the streusel topping, grated-frozen almond paste and a splash of almond extract in the batter. Combined with semi-sweet chocolate chips – these muffins are a distinctly delicious, sweet treat.
Combine the flour, baking powder and salt in a large mixing bowl. Add chocolate chips and stir in grated, frozen almond paste. In a large measuring cup combine buttermilk, granulated sugar, eggs and vegetable oil. Pour all at once into the dry ingredients and fold together until blended. Top with a streusel topping made with flour, sugar, butter, chopped almonds and miniature semi-sweet chocolate chips.
Bake for 20 minutes, remove from the oven and cool in the pan for 5 more. Remove muffins to a wire rack and allow to cool a bit before serving. These came out of the muffin liners easier after cooled, I know this because I tested a couple, personally, myself … yum. I think they could be easily baked in a well greased muffin pan foregoing muffin liners.
Pin for breakfast!
- FOR THE MUFFIN BATTER:
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup miniature semi-sweet chocolate chips
- 2 eggs
- ½ cup granulated sugar
- 1 cup buttermilk
- ½ teaspoon almond extract
- ¼ cup vegetable oil
- 3.5 ounces almond paste (frozen, then grated on a large box grater - half a 7-ounce package)
- FOR THE STREUSEL TOPPING:
- ½ cup unbleached all-purpose flour
- ½ cup granulated sugar
- ⅓ cup butter, cold and cut into small pieces
- ½ cup chopped sliced almonds
- ¼ cup miniature semi-sweet chocolate chips
- Line 15-16 muffin cups with liners. Set aside.
- Prepare the streusel topping. In a medium mixing bowl, stir together ½ cup flour and ½ cup sugar. Using a pastry blender, cut in the ⅓ cup of cold butter pieces until the mixture resembles a coarse meal. Add ½ cup chopped almonds and ¼ cup of chocolate chips. Stir until combined. Set aside.
- Preheat oven to 375 degrees.
- In a large mixing bowl combine 2 cups of flour, baking powder and salt. Whisk until well blended then stir in ½ cup miniature chocolate chips and the grated almond paste. Make a well in the center.
- In a large measuring cup combine the buttermilk, eggs, ½ cup granulated sugar, vegetable oil and almond extract. Whisk until blended.
- Add the egg mixture all at once to the flour mixture and fold together just until moistened. (Batter may be lumpy)
- Spoon ¼ cup of batter into each lined muffin cups. Divide the streusel topping between each muffin cup pressing gently to set.
- Bake at 375 degrees for 20 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. Do not over bake!
- Remove pan from the oven and cool for 5 minutes. Remove the muffins to a wire rack and cool slightly before serving. Store leftovers in an airtight container.
You may have a bit of left-over streusel topping.
This recipe would be easily halved for a total of 8 muffins.
Muffin inspired by a Better Homes and Garden Recipe for Orange Muffins
I recently discovered PicMonkey a super easy, fun, and free photo editing program with lots of options for making labels like the torn notebook paper in the first photo. I haven’t done a lot in the program but as time allows I look forward to playing with more graphics and collages like the one below. I can’t tell you how many times I’ve tried to create a collage in Photoshop with no success. I’ve even taken Photoshop courses in college and still keep in touch with my teacher, but still can’t do it! PicMonkey is so much easier and I know there are a thousand editing options to find as I dig deeper. If you’re interested … I do all my “photo” editing in Adobe Lightroom and always shoot in raw. I also recently bought a new 100mm macro lens used in all three photos below. I LOVE the lens and it was a very sweet and thoughtful Valentine’s Day present from my traveling husband. Please let me know if you ever want other equipment reviews or recommendations for tripods, cameras, bags or gear.
We’re having an ice storm at the moment with snow coming close behind. Another cold, dreary winter day in Virginia! I think I’ll go cook something warm 🙂 Have a lovely day and thanks so much for stopping by!