frangipane jam muffins with a simple streusel topping

WET

2 egg, room temp and beaten

3/4 cup sugar 

60ml /1/4 cup vegetable oil

120ml /1/2 cup buttermilk (i 86 the diary and use 1/2 soda water 1/2 alt milk)

1/2 tsp almond extract

1 tsp vanilla 

DRY

210g/1 1/2 cups AP flour

1 tsp baking powder

1 tsp salt

45g 1/2 cup almonds flour meal 

jam: raspberry, peach, apricot, strawberry, pear, apple

frangipane: 1,1,1 small batch

MAKE THE MUFFINS

cream together the egg and sugar.

add oil, buttermilk/liquid, and almond extract to the egg and sugar.  

combine the flour, baking powder, salt, and ground almonds.   

add the dry ingredients to the wet and mix together just to combine.  

Fill the muffin cups only halfway with the batter.  

spoon a bit of jam and frangipane in the center of the muffins and then add the remaining batter to the muffin along with a bit of jam and frangipane.  this should look a bit chunky and rustic. 

top with the nuts and brown sugar streusel.

Bake for 20 to 25 minutes, until well risen and golden brown.  

Let stand in the muffin tin for about 5 minutes before tipping out onto a wire rack to cool completely. 

STREUSEL TOPPING 

choice of nuts: pecan, walnut, almonds, hazelnuts

brown sugar

kosher salt

I don't have an exact recipe. 

I use the food processor to break down the nuts and combine the sugar and salt. 

I pulse them down to a small size that would have a good bite size for the top of a muffin. 

FRANGIPANE 

50 g  butter softened/ room temp

50 g granulated sugar

50 g  ground almond meal

1 large egg  room temp 

3/4 tsp vanilla extract

1/4 tsp almond extract

1 tbsp all-purpose flour

in a mixer or with a hand beater, cream the butter and sugar until light and fluffy - this is a small batch so keep scraping the sides down. 

next, add the almond flour and whip to combine. 

then add the egg and whip till creamy and then add the 1 tbsp and whip to combine.