Cinnamon-Raisin Almond Flour Muffins

Chewy raisins and a delicious buttery streusel topping add texture to these crumbly almond-flour muffins.

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  • Servings: Makes 12 muffins

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  • Butter for greasing
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup almond flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 cup whole milk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/2 cup golden raisins
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup quick-cooking oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • Kosher salt

How to make this recipe

  1. Preheat the oven to 350°. Butter and flour a 12-cup muffin pan.

  2. In the bowl of an electric mixer, whisk together the 1 1/2 cups of flour, almond flour, sugar, baking powder, cinnamon and salt.

  3. In a large glass measuring cup, whisk together the milk, oil and egg, then whisk the wet ingredients into the dry mixture along with the raisins. Divide the batter among the muffin cups.

  4. In a medium bowl, work together the 4 tablespoons of butter, oats, 1/4 cup of flour, brown sugar and a pinch of salt, then crumble the topping over the muffin batter. Bake the muffins 20 to 25 minutes, until a tester comes out clean. Let the muffins cool, then remove them from the pan and serve.

Contributed By Photo © Ian Knauer Published October 2014

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