Apple and Raisin Muffins with Almond Topping

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients: In another bowl, beat the eggs, vegetable oil, applesauce, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apples and raisins.
5. Prepare Almond Topping: In a small bowl, mix the sliced almonds, brown sugar, and melted butter until the almonds are well coated.
6. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the almond topping evenly over the muffins.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Muffin tin
• Paper liners or non-stick spray
• Spatula
• Wire rack

Tips and Shortcuts

• Prep Ahead: You can prepare the dry ingredients the night before and store them in an airtight container. In the morning, simply add the wet ingredients and mix-ins.
• Substitutions: You can use dried cranberries instead of raisins, or substitute pecans or walnuts for the almonds.
• Healthier Option: Use whole wheat flour instead of all-purpose flour, and substitute honey or maple syrup for some of the sugar.

Storing Leftovers

Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place the muffins in a freezer-safe bag and freeze for up to 3 months. To enjoy, simply thaw at room temperature or warm in the microwave.