Lavon and Miss NiNi talk about muffins and share a muffin recipe.

SNICKERING ALMOND MUFFINS
SUGARED ALMONDS: (Optional for this recipe but gives muffins a nice crunch.)
½ c. sliced almonds
1/3 c. granulated sugar or coconut sugar
MUFFIN INGREDIENTS:
2 c. all-purpose flour
½ c. coconut sugar
¼ c. light brown sugar
1 T. baking powder
¾ t. ground cinnamon
¼ t. salt
½ c. (1 stick) butter, melted and slightly cooled
2 large eggs
¾ c. milk
½ t. vanilla extract
1 t. almond extract
STREUSEL INGREDIENTS:
2/3 c. all-purpose flour
1/3 c. light brown sugar
½ t. ground cinnamon
5 T. cold butter, cut into ¼” pieces
METHOD:
For Sugared Almonds: Place almonds and granulated sugar in frying pan and place on stove burner. Turn heat to low and stir until almonds start to turn color and sugar forms into beads and coats the almonds. Turn out almonds on to a cookie sheet to cool. (If using coconut sugar instead of granulated sugar, you must keep the burner heat on low and stir constantly. Otherwise, coconut sugar will burn. When using coconut sugar, it will have a paste-like appearance and not form into beads. My preference is to use granulated sugar for this application.)
For Muffins: Preheat oven to 375 degrees F. Spray 16 regular-size muffin cups with nonstick baking spray. Place the pans on a baking sheet. Whisk together flour, coconut sugar, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, combine melted butter, eggs, milk, vanilla and almond extracts. Beat well. Slowly add wet ingredients to dry ingredients and stir just until combined. Do not overmix. Divide batter evenly among muffin cups.
For Streusel: In a small bowl, mix together flour, brown sugar, and cinnamon. Add pieces of cold butter and toss together until pea-sized crumbs are formed. (This can be done by pinching the mixture between your fingers or using a pastry cutter.) Sprinkle over tops of muffins, gently pressing into batter.
Sprinkle optional sugared almonds over top of streusel as desired. Bake for about 18-20 min or until tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer pan to wire rack and cool for at least 10 min. before carefully removing each muffin. (These muffins have a delicate crumb and need to cool completely before enjoying.) Can be stored in airtight container for a few days.
Miss NiNi
FOOTNOTE:
(1) If there is not enough batter to put into each of the muffin cups in the muffin pan, pour a small amount of water into each of the empty cups prior to baking the muffins. This allows for more even baking.
(2) If choosing to refrain from making optional sugared almond topping, bake as directed using streusel topping only.

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