Cinnamon Yogurt Muffins with an Almond Streusel Topping
Prepare the streusel topping first by combining 2/3 finely chopped almonds with 1/3 c packed brown sugar, 1/2 tsp cinnamon and 2 tbsp melted butter. Mix well and place in freezer while preparing the muffin batter.
Preheat oven to 375 degrees and prepare a 12 muffin tin pan. In a large bowl whisk 4 tbsp butter that has been melted and cooled, 2/3 c sugar, 2 eggs 1 tsp vanilla and 1 c plain yogurt.
Stir in 2 c flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tsp cinnamon and a pinch of salt.
Fill each muffin tin with batter and sprinkle the chilled streusel on top, lightly pressing the crumbs in so they adhere to the batter. Bake for 18 minutes and let cool.