Almond Sticky Muffins Recipe

Name: Almond Sticky Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Toasted minced almonds; 1/2 c. Melted butter; 3/4 c. Brown sugar; 1 tsp Light corn syrup; 1 1/2 c. Flour; 1/2 c. Natural unprocessed bran; 1 Tbsp. Baking pwdr; 1 tsp Cinnamon; 1/4 tsp Salt; 2 x Large eggs; 1 c. Lowfat milk; 1 tsp Vanilla extract; 1/4 tsp Almond extract; 1/4 tsp Grated orange peel; 1/4 c. Currants

Servings: persons

1 c. Toasted minced almonds
1/2 c. Melted butter
3/4 c. Brown sugar
1 tsp Light corn syrup
1 1/2 c. Flour
1/2 c. Natural unprocessed bran
1 Tbsp. Baking pwdr
1 tsp Cinnamon
1/4 tsp Salt
2 x Large eggs
1 c. Lowfat milk
1 tsp Vanilla extract
1/4 tsp Almond extract
1/4 tsp Grated orange peel
1/4 c. Currants

1
Preheat oven to 350F.
2
Sprinkle 1/2 c. toasted almonds equally among 4 dozen minimuffin c. or possibly 12 regular muffin c.. Stir together 1/4 c. butter, 1/4 c. brown sugar and the corn syrup; divide between muffin c..
3
Set aside.
4
Combine flour with remaining 1/2 c. brown sugar, bran, baking pwdr, cinnamon and salt; mix well.
5
Whisk together Large eggs, remaining 1/4 c. butter, lowfat milk, vanilla, almond extract and orange peel.
6
Pour wet ingredients into dry ingredients and mix till just moistened.
7
Mix in remaining 1/2 c. almonds and currants.
8
Spoon batter into prepared muffin c.. Bake 20 min for minimuffins or possibly 25-30 min for regular muffins, till tops are golden.
9
Remove from oven and turn pans upside down on baking sheet.
10
Let pans stand upside-down several min to allow sticky mix to coat muffins.
11
Remove from pan and scrape any remaining mix onto muffins.
12
Yields 4 dozen minimuffins or12 regular muffins.
13
Amount

1179

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 c. Toasted minced almonds, 1/2 c. Melted butter, 3/4 c. Brown sugar, 1 tsp Light corn syrup, and more.

Yes, Almond Sticky Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!