Almond Muffins

Ingredients

Dry ingredients

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup sliced or slivered almonds (plus extra for topping)

Wet ingredients

½ cup unsalted butter, melted (or ¼ cup oil + ¼ cup butter)

¾ cup sugar

2 large eggs

1 tsp vanilla extract

½ cup milk (or almond milk)

2 tbsp yogurt or sour cream (optional for extra moisture)

Instructions

Preheat oven to 180°C (350°F) and line a muffin tin with paper cups.

In a bowl, mix flour, baking powder, baking soda, salt, and almonds.

In another bowl, whisk butter, sugar, eggs, vanilla, milk, and yogurt.

Pour the wet mixture into the dry ingredients and gently fold until just combined—don’t overmix.

Fill muffin cups ¾ full.

Sprinkle extra almond slices on top.

Bake for 18–22 minutes, or until golden and a toothpick comes out clean.

Cool slightly and enjoy!