3 Tablespoons granulated sugar
3 Tablespoons Love’n Bake Almond Paste
3 Talespoons unsalted butter, softened
6 Tablespoons flour
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (4 ounces) unsalted butter, room temperature
1/2 granulated sugar
1/2 cup Love’n Bake Almond Paste
2 large eggs
1 teaspoon lemon juice
grated zest of one lemon
1 cup buttermilk
2 1/2 cup cranberries
granulated sugar for garnish
For the Topping: Blend the sugar, Love’n Bake Almond Paste, butter and flour in the bowl of a mixer fitted with the paddle until the crumbly mixture is well combined. Set aside.
For the Batter: Preheat the oven to 350ºF. Grease then line a 12-cup muffin tin with paper liners or spray individual silicone muffin cups with pan release spray.
Stir together the flour, baking powder, baking soda and salt. Set aside.
Cream the butter, sugar and Love’n Bake Almond Paste in the bowl of a mixer fitted with the paddle. Scrape the bowl. Beat in the eggs one at a time. Stir in the lemon juice and zest.
Stir in the flour mixture alternating with the buttermilk in three additions. Fold in the cranberries.
Divide the batter evenly between the muffin cups. Sprinkle each generously with the streusel and the granulated sugar. Bake until risen and well browned, about 45 to 50 minutes. Cool the muffins about 10 minutes before eating.
NOTE: This batter may be kept refrigerated for 48 hours. Use it to bake smaller batches for fresh muffins over a long weekend. The baked muffins also keep well for 3 weeks in the freezer when stored in a well-sealed container.
Posted: 9/9/2008 12:00:00 AM