Almond Cream Swirl Muffins

Serve these delightful Almond Cream Swirl Muffins with a cup of Crown Sirène Coffee’s Light Roast. The sweet and creamy notes of the muffins will complement the nuanced flavors of the coffee, creating a harmonious and satisfying pairing.

Ingredients:

- 1 1/2 cups all-purpose flour

- 1/2 cup almond flour

- 1/2 cup granulated sugar

- 1/4 cup brown sugar, packed

- 2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1 cup plain Greek yogurt

- 1/2 cup unsalted butter, melted

- 2 large eggs

- 1 teaspoon vanilla extract

- 1/2 teaspoon almond extract

- 1/2 cup sliced almonds, toasted (for topping)

Almond Cream Swirl:

- 1/4 cup almond butter

- 2 tablespoons honey

- 2 tablespoons cream cheese, softened

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.

3. In another bowl, combine the granulated sugar, brown sugar, melted butter, Greek yogurt, eggs, vanilla extract, and almond extract. Mix until well combined.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

5. In a small bowl, prepare the almond cream swirl by mixing almond butter, honey, and softened cream cheese until smooth.

6. Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.

7. Drop small dollops of the almond cream swirl mixture on top of the muffin batter. Use a toothpick or skewer to swirl the almond cream into the batter, creating a marbled effect.

8. Sprinkle the toasted sliced almonds on top of each muffin for added crunch and flavor.

9. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

10. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.