These Spanish Almond Muffins with Caramelized Sugar really rock my world. They have an incredible flavor and texture, they´re beyond easy to make and the best part, they´re not overly sweet. These muffins are perfect for breakfast or as an afternoon snack next to a cup of tea.
2 cups all-purpose flour 2 tsp baking powder 1/4 tsp sea salt 1/2 cup white sugar 1/2 cup blanched marcona almonds 1/2 cup sunflower oil 1 cup almond milk 1 tsp vanilla extract 2 tbsp brown sugar
Add 1/2 cup of blanched marcona almonds into a food processor and pulse for about 30-45 seconds, you want the almonds to be roughly chopped and not fully grounded up