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TOPPING

• 1 cup [120 g] almonds, toasted and chopped
• ½ cup [100 g] coarse or fine sugar
• MUFFINS
• 2 cups [284 g] all-purpose flour
• ½ cup [50 g] almond flour
• 3 tablespoons poppy seeds
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 1 cup [200 g] granulated sugar
• ¾ cup [180 g] buttermilk, at room temperature
• 5 tablespoons [70 g] unsalted butter, melted
• ⅓ cup [75 g] vegetable or canola oil
• ¼ cup [60 g] sour cream
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ¾ teaspoon almond extract
• ½ cup [100 g] Almond Cream.

• Preparation Method
• Position an oven rack in the middle of the oven and preheat the
• oven to 375°F [190°C]. Grease a standard twelve-cup muffin tin (see
• Muffin Tins and Greasing the Pans, 

         FOR THE TOPPING 

• In a small bowl, combine the toasted almonds and sugar.

            FOR THE
            MUFFINS

•  In a large bowl or mixer bowl, whisk together the all-purpose
• flour, almond flour, poppy seeds, baking powder, salt, and baking soda. Make a well in the center
• In a large bowl or liquid measuring cup, whisk together the granulated sugar, buttermilk, melted butter, oil, sour cream, eggs,vanilla, and almond extract until completely combined. 
• Pour the wet ingredients into the well in the dry ingredients and mix gently until almost combined, being careful not to overwork the batter.
• It should not be completely smooth; there should be some visible lumps andbumps. Dollop the almond cream over the top of the batter, then use a spatula to swirl it into the batter with two or three turns until just incorporated; there will still be streaks of cream. The muffin batter can be stored, covered, in the refrigerator for up to 24 hours before baking. Scoop a scant ⅓ cup of the batter into each muffin cup.

• The batter should fill the cups and mound slightly in each cavity 
• (using a scoop helps the tops mound). Top each muffin with a generous amount of the almond-and-sugar mixture. Bake until the muffins are light golden brown and a toothpick inserted into the center of a muffin comes out with a few crumbs, rotating the pan halfway through baking, 18 to 23 minutes. 
• Let the muffins cool in the tin for about 5 minutes, then gently remove them and transfer to a wire rack to cool to room temperature. Muffins are best eaten the day they are made, but they can be stored in an airtight container in the refrigerator for up to 2 days.

        NOTE

• If you do not have almond cream on hand, you can swirl in ⅓cup [100 g] of lemon curd or your favorite jam.