Ingredients

The following ingredients have 16 Servings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup miniature semisweet chocolate chips
  • 2 eggs
  • ½ cup granulated sugar
  • 1 cup buttermilk
  • ½ teaspoon almond extract
  • ¼ cup vegetable oil
  • 3 ½ ounces almond paste (frozen, then grated on a large box grater - half a 7-ounce package)
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ⅓ cup butter (cold and cut into small pieces)
  • ½ cup chopped sliced almonds
  • ¼ cup miniature semisweet chocolate chips

Instruction

  • Line 15-16 muffin cups with liners. Set aside.
  • Prepare the streusel topping. In a medium mixing bowl, stir together ½ cup flour and ½ cup sugar. Using a pastry blender, cut in the ⅓ cup of cold butter pieces until the mixture resembles a coarse meal. Add ½ cup chopped almonds and ¼cup of chocolate chips. Stir until combined. Set aside.
  • Preheat oven to 375°F.
  • In a large mixing bowl combine 2 cups of flour, baking powder and salt. Whisk until well blended then stir in ½ cup miniature chocolate chips and the grated almond paste. Make a well in the center.
  • In a large measuring cup combine the buttermilk, eggs, ½ cup granulated sugar, vegetable oil and almond extract. Whisk until blended.
  • Add the egg mixture all at once to the flour mixture and fold together just until moistened. (Batter may be lumpy)
  • Spoon ¼ cup of batter into each lined muffin cups. Divide the streusel topping between each muffin cup pressing gently to set.
  • Bake at 375°F for 20 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. Do not over bake!
  • Remove pan from the oven and cool for 5 minutes. Remove the muffins to a wire rack and cool slightly before serving. Store leftovers in an airtight container.