ALMOND CRUMB TOP MUFFINS

FOR THE TOPPING:
2/3 cup all-purpose flour
2/3 cup brown sugar
1 teaspoon cinnamon
4 tablespoons unsalted butter, chilled and cut in small pieces
1/4 cup slivered almonds
1/4 cup raisins
FOR THE BATTER:
2 1/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
1 egg, beaten
1 tablespoon orange zest

Preheat oven to 350 degrees F. Grease 12 muffin pan cups or line with paper baking cups.

TO MAKE THE TOPPING:
In a small bowl mix together flour, brown sugar and cinnamon. Cut in butter to make coarse crumbs. Stir in almonds and raisins. Set aside.

TO MAKE THE MUFFINS:
Combine flour, sugar baking powder, baking soda, and salt; set aside.

Stir together milk, sour cream, oil, egg, and orange zest. Stir in flour mixture just until combined. Place batter in prepared muffin pan. Sprinkle topping on batter in each cup.

Bake 15-20 minutes or until a toothpick inserted in center of muffin. Cool in pan for 5 minutes, then remove.

Adapted from source: Williams-Sonoma, March 1995