Apple, Cherry, Pear and Almond Breakfast Muffins

Muffin

• 1 1/4 cup self-rising flour
• 1/2 cup almond meal
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup +2 tablespoons unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cups sour cream or plain yogurt (I used light sour cream)
• 2 teaspoons vanilla extract or DAVE's vanilla & coffee syrup
• 1 tablespoon lemon zest, zest from 1/2 lemon
• 1 apple, peeled, cored, cut into 1/4" dice
• 1/2 cup dried cherries

Streusel

• 1 pear, peeled, cored, cut into 1/4" dice
• 2 tablespoons light brown sugar
• 1/4 cup sliced blanched almonds

1. Preheat oven to 350 degrees
2. Line 12 cup muffin tin with liners and spray with baking spray. Line a tray with almond slices and sit in oven for 4-5 minutes until almonds are just starting to toast, but not brown. Remove pan and let cool.
3. Place flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and mix well to combine. Set aside
4. In a mixer beat 1/2 cup of the butter and sugar until creamed. Add one egg at a time until mixed. Scrape down sides of mixer and add sour cream, zest and vanilla blend.
5. Add flour ingredients and mix until just blended (do not over-mix) Remove bowl from mixer and by hand add apple and cherries, mixing.
6. Spoon mixture into each cup filling about 2/3 of the way.
7. In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine. Place on top of each muffin.
8. Bake for 25-30 minutes or until the center of a muffin comes out clean.