– Spanish Almond Muffins with Caramelized Sugar –
I´ll start by being completely honest with you guys, I am not a fan of sweets or desserts. However, 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.
Now that the cat is out of the bag and you all know I don´t have a sweet tooth, well here is another confession. I´m not much of a baker either. lol. That being said, everytime I make these muffins they come out perfectly. What? This has got to be the easiest homemade muffin recipe ever.
The best part about this recipe is that it´s made with very simple ingredients and you don´t need any special equipment. I did use a food processor to chop up the almonds. However you can always add the almonds into a clear plastic bag and using a pestle pound them down. I also used a 6-count muffin tin, but this recipe makes 12 muffins, I just don´t have a 12-count muffin tin 🙂 .
The main question here is how in the heck do you caramelize the sugar? Well when you add the muffins into the oven you want the bottom heat and the top heat turned on. This will caramelize the sprinkled brown sugar on top to give these muffins an incredible burst of flavor. Watch the video below on how to make these Spanish Almond Muffins with Caramelized Sugar or check out the recipe card below which you can print. Salud!
Watch the Video Below on How to Make these Spanish Almond Muffins with Caramelized Sugar
Spanish Almond Muffins with Caramelized Sugar
- 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
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!
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