Circle B Kitchen
Recipe Adapted from Food and Wine
Makes 12 standard sized muffins
Muffins:
1 1/2 cups all-purpose flour, plus more for dusting
1 cup almond flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 cup whole milk
1/3 cup vegetable oil (I used coconut oil)
1 large egg
1/2 cup raisins
Topping:
4 tablespoons unsalted butter, at room temperature (really soft)
1/2 cup quick-cooking oats
1/4 cup all-purpose flour
1/4 cup brown sugar
Kosher salt
Cinnamon-Sugar Drizzle
1 cup powdered sugar
1/4 teaspoon ground cinnamon
1 tablespoon milk
Preheat the oven to 350°. Spray a standard-sized muffin tin with nonstick cooking spray.
In the bowl of an electric mixer, whisk together the 1 1/2 cups of flour, almond flour, sugar, baking powder, cinnamon and salt.
In a large glass measuring cup, whisk together the milk, oil (or melted coconut oil) and egg, then whisk the wet ingredients into the dry mixture along with the raisins. Divide the batter among the muffin cups.
In a medium bowl, work together the 4 tablespoons of butter, oats, 1/4 cup of flour, brown sugar and a pinch of salt, then crumble the topping over the muffin batter. Bake the muffins 20 to 25 minutes, until a tester comes out clean. Let the muffins cool, then remove them from the pan and let cool.
Stir together the powdered sugar, cinnamon and milk. Add a touch more milk if need to make a sort of thickish consistency. If it’s too runny, stir in a little more powdered sugar.
Drizzle the glaze over the muffins and let sit for 15 minutes before serving.