Spanish Almond Muffins with Caramelized 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

Add 2 cups of all-purpose flour into a large bowl, also add 2 tsp baking powder, 1/4 tsp sea salt, 1/2 cup white sugar and the chopped almonds, mix all the dry ingredients together

Next add 1 cup of almond milk, 1/2 cup sunflower oil and 1 tsp vanilla extract, mix it all together until well combined

Grab a 6-count or 12-count muffin tin (this recipes makes 12 muffins) and line each muffin hole with cupcake papers, start adding the mixture into the cupcake papers, make sure to not fill all the way to the top, go about 80% to the top, sprinkle each muffin with some brown sugar

Add the muffin tin into a preheated oven bake + broil option (heat on bottom and top) 175 C - 350 F onto a wire rack in the middle of the oven

After 24-26 minutes remove the muffins from the oven, you can stick a toothpick in the center of a muffin to make sure they are cooked through, if it comes out cleanly the muffins are done, if not add to the oven for a couple more minutes

Enjoy them hot or let them rest at room temperature for about 20 minutes for optimal flavor and texture, enjoy!