Wednesday, March 4, 2009

Have a sweet safe trip..

These muffins were made during moments of emptiness and feeling of loneliness and although I am not a muffin type of person, these were delicious and irresistible and they did make me feel a bit better.......why sad? well, nothing bad happened, it's just that my husband is away for 2 to 3 weeks and I'm feeling a little down. So, I made him these muffins in case the flight meal comes out "horrible". Not that muffins will replace a real meal but I wish he'll find comfort (like I did) when he eats them. A little taste of home while he is away!

Almond Crunch Muffins

We used to get almond muffins from a Farmer's Market and I always liked them. I was hoping one day I could discover their secret recipe and I think I did!
The result has the perfect balance of everything: sweetness, softness and flavors. Although the almond part is only on the topping, these muffins taste almondy enough with the tiny bit of extract that I added. Next time I'll try to put ground almonds in the batter and if it works fine I'll add the appropriate changes to the recipe. Meanwhile, I hope you'll try these deliciously easy never know they may bring some comfort in those moments!

Almond Crunch Muffins
Almond Crunch Muffins (for 11 muffins)

150 g unsalted butter, melted and cooled.
2 large eggs.

100 g brown sugar (I used dark one).

30 g granulated sugar.

80 ml whole milk.

80 ml buttermilk.
50 g cake flour.

200 g all purpose flour.

75g  ground almonds.

1/2 tsp baking powder
1/4 tsp baking soda.

1/2 tsp vanilla extract.
1/4 tsp almond extract.

1/8 tsp salt.

Almond Topping

35g  cup sliced almonds ( I use sliced for their fine texture)
2 Tbsp brown sugar
1 Tbsp flour
1 1/2 Tbsp butter

1/8 tsp cinnamon
 pinch of salt


1- Preheat your oven to 375 f. Line a muffin tin with muffin cups. Set aside.

2- Make the topping: in a food processor, mix all the ingredients and pulse until crumbly. You should still see small pieces of almonds, do not grind the mixture too finely.

3- Sift the flours, baking soda, baking powder and salt. Add the ground almonds and set aside.

4- Beat the eggs and the sugars until fluffy. Add the milk, buttermilk and melted butter. Beat until well combined. Add the vanilla and the almond extract.

5- Gently fold the wet ingredients into the dry ones. Do not over mix.

6- Using an ice cream scoop, divide the batter between the muffin cups. Spread about a tablespoon of topping on each muffin and bake for 20 to 25 minute or until golden brown.

As mentioned before, I said I'll try to add almonds to the recipe. It worked wonderfully and added more almond flavor. So I made the appropriate changes to the recipe


  1. Those look so yummy. I love muffins for breakfast. Your photography and recipes look amazing! Very inspiring! My husband travels quite often for work as well. So, I understand how you are feeling. I hope that it goes fast for you both! All the best!

  2. Your blog is delicious!
    Beautiful recipes.

  3. These muffins look superdelicious (and it's such a cute idea to give them to your husband travelling :-)). I love your pictures :-)!

  4. they look so great & delicious! ^^

  5. I am really adicted to your blog, it is remarkable and need more advetising . Soraya

  6. got to try it.looks delicious!

  7. It look sooooo good! I'll will definitely try it!

  8. YUM! looks soooooo good.


  9. Can we have more recipes please. WE LOVE YOUR BLOG!!

  10. Those look so delicious. I really like cupcakes for morning meal. Your photography and dishes look amazing! Very inspiring! My spouse moves quite often for perform as well. So, I comprehend how you are feeling

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