Ingredients
Directions
1.
PREHEAT oven to 400 F.
2.
LINE muffin cups with cupcake papers.
3.
CUT butter into 2 tablespoons flour and 3 tablespoons sugar until mixture is crumbly; ADD almonds; SET aside.
4.
In a large mixing bowl, COMBINE remaining flour and sugar, baking powder, soda, and salt.
5.
STIR together egg, melted butter, buttermilk, vanilla and orange zest.
6.
COMBINE buttermilk mixture with dry ingredients from step 4; ADD raspberries (stir gently); SPOON into muffin cups; TOP with almond mixture.
7.
BAKE 20 to 25 minutes.