Crumb: Preheat oven to 350 degrees F (180 C). Make the topping by mixing together all “Crumb Topping” ingredients together until crumbly. Dries: Combine cappuccino mix, flour, brown sugar, baking powder, cinnamon, baking soda, salt in a medium bowl. Wets: To a separate large bowl, whisk together the milk, almond butter, and eggs. Use a rubber spatula to gently fold the flour mixture into the milk mixture, stirring just until most of the flour is dampened (the batter should not be smooth). Bake: Pour into greased or paper-lined muffin tins so wells are about ¾ full (I like to use an ice cream scoop to prevent a mess). Generously sprinkle crumb topping onto each muffin, lightly pressing it into the batter. Bake for 18 to 22 minutes, or until a toothpick inserted into the middle comes out clean. Glaze: Meanwhile, optionally stir to combine powdered sugar and milk to make a simple glaze, drizzling over the top of each muffin once slightly cooled off. Recipe credit: Live Eat Learn
