Terra Americana

Growing up I had a major crush on all of those Hostess baked treats. Snowballs, devil dogs and especially the muffins with the crumb topping. They always came two in a pack - but I never shared. This recipe takes those mass produced confections and sets them on a pedestal of perfection. Rich and flavorful, yet light and airy. Determination and restraint are qualities I no longer posses around these muffin tins.

I think Marion Cunningham may be one of my favorite bakers, at least of all time.  Her recipes are simple and straightforward. I always find it easy to adapt them to what I have on hand or to accommodate food allergies. Thank you Julia for bringing me Marion.

• 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 teaspoon salt
• 1 cup buttermilk
• 1 large egg, well beaten

Position rack in oven and preheat to 350°F. Grease two 12-cup muffin tins. Put flour and brown sugar into a bowl and stir to mix well. Break shortening into a few pieces, drop them into the flour, and rub together until mixture looks like coarse bread crumbs. Set aside 1/2 cup crumb topping. Add baking powder, baking soda, cinnamon, nutmeg, and salt to remaining crumb mixture and stir to mix well. Add buttermilk and beaten eggs and, mix until well blended, thick and shiny. Fill muffin tins two-thirds full. Sprinkle a rounded teaspoon of reserved crumb mixture onto each muffin. Bake 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

More on Muffins:

• Protein Packed Carrot Muffins

• Flat Topped Blueberry Muffins

• Sweet & Spicy Zucchini Muffins

• Spiced Apple Corn Muffins

Find more ideas from Baking with Julia at

Tuesdays with Dorie.

 Photo Credit: Julie T Cecchini