Almond Streusel Muffins

Almond Streusel Muffins

3 cups flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

10 tablespoons butter, softened

2 cups sugar

2 large eggs

1 cup yogurt

½ cup sour cream

1 tablespoon almond paste**

1 teaspoon vanilla

Topping:

3 tablespoons sugar

3 tablespoons brown sugar

½ + 3 tablespoons flour

5 tablespoons butter, melted

1 cup almonds, sliced or slivers

Mix sugars and flour together, and stir in butter  and almonds.  Set aside.

Mix all dry ingredients together and set aside.  Mix yogurt and sour cream together in a small bowl and set aside.  In mixing bowl beat together butter, sugar, vanilla, and eggs until fluffy.  Add dry ingredients in 3 batches alternating with the yogurt/ sour cream mixture.  Scoop batter into 2 well-greased muffin tins and top muffins with the topping mixture.  Bake in a 375 degree oven for  25-30 minutes.

** Use the rest of the almond paste to make Joan’s Amaretti Cookies !