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1
Adjust the oven rack to the middle position and preheat the oven to 325 degrees.
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2
To prepare the batter: Spread the whole almonds on a baking sheet and toast in the oven until lightly browned, about 15 to 20 minutes.
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3
Shake the pan halfway through to ensure that the nuts toast evenly.
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4
Turn the oven up to 350 degrees.
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5
In the bowl of a food processor fitted with the steel blade, combine the almonds with half of the granulated sugar and process until its the consistency of a fine meal.
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6
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, orange zest, baking powder, baking soda, and salt on low, 2 to 3 minutes, until softened.
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7
Add the remaining sugar and ground nut mixture, and mix on medium about 3 to 4 minutes, until light and fluffy, scraping down the sides of the bowl as needed.
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8
Add the eggs, 1 tablespoon at a time, mixing well between each addition.
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9
Slowly, pour in the buttermilk and mix on medium, just to combine.
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10
Add the flour in 3 batches, turning the mixer off before each addition and mixing on low until just combined.
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11
Remove the bowl from the mixer and fold in the fruit.
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12
To prepare the topping: In a small bowl, whisk the egg white until frothy.
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13
Add the sugar, cinnamon, nutmeg, and almonds.
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14
Fill the pastry bag half full and pipe or spoon the batter into the prepared muffin tin, filling the cups to the rim.
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15
Spoon about a tablespoon of topping over each muffin, concentrating the almonds in the center of each muffin.
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16
Bake for about 20 to 25 minutes, until the topping is nicely browned and the muffin is firm to the touch.
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17
If the batter has cracked through the topping, gently press it down with your fingertips to deflate.
