Raspberry Almond Praline Muffins

Ingredients

• 3 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup brown sugar
• 1 cup milk
• 2/3 cup vegetable OR coconut oil
• 2 eggs
• 2 teaspoons vanilla
• 1 cup sliced almonds, toasted
• 2 cups (about 10 ounces) fresh raspberries

• 1/2 cup packed brown sugar
• 1/2 cup finely chopped almonds
• 2 tablespoons cold butter

Instructions

1. Prepare two 12-cup muffin pans by lining with paper or foil cupcake liners. Preheat oven to 350°F. Toast almonds by spreading out on a baking sheet and placing in oven for 5 to 7 minutes or until light golden brown, watching carefully and shaking pan every few minutes. When almonds are toasted, remove from oven, allow to cool, and increase oven temperature to 400°F.
2. In a large bowl, whisk together flour, baking powder, and salt. In a medium bowl, blend sugar, milk, oil, eggs, and vanilla until well incorporated. Slowly add milk mixture to dry ingredients and stir until just moistened. Gently fold in almonds and raspberries.
3. To prepare topping, use a fork, two knifes, or a mini food processor to cut butter into brown sugar and almonds until crumbly.
4. Fill each muffin cup 2/3 full with batter and sprinkle with crumb topping. Bake in preheated 400°F oven for 15 minutes or until toothpick inserted in center comes out clean. Cool in pan for five minutes before removing onto wire rack to finish cooling.

source:fivehearthome.