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TOPPING
2 Tablespoons Butter, melted
1/3 cup Almonds, chopped
1/4 cup light Brown Sugar, packed
1/4 cup unbleached Flour
6 Tablespoons Butter, melted
BATTER
2 1/2 cups unbleached Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cups Buttermilk
2 large Eggs
1/4 teaspoon Almond Extract
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Preheat oven to 400*. Lightly butter 12 muffin cups with spray. To prepare TOPPING:- Combine the almonds, brown sugar, and flour, stir in melted butter set aside. To prepare BATTER:- Combine flour, sugar, baking powder, baking soda and salt in large bowl stir well until blended. In a seperate bowl, whisk buttermilk, melted butter, eggs and almond extract. Add to the dry ingredients all at once and fold just until evenly moistened do not overmix. Divide the batter evenly among the muffin cups. Press 1 tbls of topping onto each muffin. Bake until the tops are golden and a toothpick inserted in the centers, comes out clean -- about 22-25 minutes. Cool in pan on wire rack compeltely before removing from pans.
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