"Irresistible Crumb-Topped Muffins: A Nostalgic Homage to Childhood Favorites"

Reflecting on my childhood infatuation with Hostess baked treats, I couldn't resist the allure of those crumb-topped muffins that captivated my taste buds. In an attempt to recreate their mass-produced perfection, this recipe elevates these confections to a realm of rich flavor and airy lightness. My determination and self-restraint crumble in the presence of these delectable muffins.

Marion Cunningham's approach to baking resonates deeply with me, embracing simplicity and adaptability. Her recipes, like this one, effortlessly accommodate ingredient substitutions and dietary restrictions, making them a welcome addition to my culinary repertoire. A heartfelt thank you to Julia for introducing me to Marion's timeless creations.

Ingredients:

• 4 cups Almond Flour
• 1 cup Light Brown Sugar
• 1/2 cup Coconut Oil or Vegetable Shortening
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tsp Russian Mulling Spice
• 1/2 tsp Salt
• 1 cup Buttermilk
• 1 large Egg, well beaten

This mouthwatering muffin recipe carries the essence of nostalgia, intertwined with the warmth of homemade goodness. With a simple process and a few carefully selected ingredients, these crumb-topped delights promise to awaken fond childhood memories and satisfy your craving for indulgent, flavorful treats.

Indulge in the nostalgia of childhood favorites with these irresistible crumb-topped muffins, a delicious tribute to the classic appeal of homemade baked goods.

This recipe was originally published on recipes.terra-americana.com.

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