Wonderfull Breakfast Muffins!

Ingredients

Muffin
• 1/2 cup butter
• 1 cup sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 mini chocolate chips
• 1/2 dried mixed fruit
• 1/2 oats
• 2 cups King Arthur Unbleached All-Purpose Flour
• 2/3 cup milk
Topping
• 1/4 brown sugar
• 1/4 flour
• 1 teaspoon cinnamon
• 4 tablespoons butter
• 1/4 cup sliced almonds

Instructions

1. Preheat the oven to 375°F. Lightly grease a standard jumbo muffin tin; or line the tin with papers.
2. In a medium-sized bowl, beat together the butter and sugar until well combined.
3. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
4. Beat in the baking powder, salt, cinnamon and vanilla.
5. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
6. Add oats, dried fruit, and chocolate chips, stir to mix in.
Topping
7. Combine the flour, brown sugar, butter, and cinnamon. It should be crumbly, if not, add a touch more flour.
8. Keep almonds aside for sprinkling on top
9. Scoop the batter into muffin pan, filling each cup 3/4 full. An ice-cream scoop works great.
10. Sprinkle about 1 tablespoon of the topping mixture on each muffin, then sprinkle almonds over that.
11. Bake the muffins for about 35 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
12. Remove the muffins from the oven, and after about 5 minutes transfer them to a rack to cool.
13. Yield: 8 jumbo muffins.