We love the combo of strawberry and orange within this candy breakfast muffin using a streusel topping. To get a less traditional (but equally yummy) twist, try the basil variation. The berries are complemented by the hint of ginger.
Preheat Oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
Procedure Almonds, 2 tablespoons 1, 2 tablespoons sugar, 1/4 tsp salt in a food processor until finely ground plus 1 tsp orange zest. Transfer to a bowl, then drizzle with 2 tablespoons oil and stir to blend.
Whisk The remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda along with the remaining 1/4 tsp salt in a large bowl. Whisk the cup brown sugar, 1/4 cup oil in a bowl using buttermilk, orange juice, egg and vanilla extract plus 2 tsp orange zest until well blended. Pour into the ingredients and create a well; stir fry until blended. Add berries stir to combine. Divide the batter among the muffin cups. Sprinkle with the topping that is almondpressing to the batter.
Bake The cakes until golden brown and a wooden skewer inserted in the centre comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then move on to a wire rack to cool before serving, for at least 5 minutes longer. Version: For Strawberry-Basil Muffins, omit zest and utilize 1/4 cup buttermilk. Stir in 1/4 cup sliced fresh basil with all the berries at Step 3.