Apple Almond Muffins

Preheat oven to 375 F. Line two 12-count muffin pans with muffin cups and/or spray with nonstick spray; set aside.

In a large bowl whisk together the sugar, butter, eggs, sour cream, vanilla and almond extracts until smooth. Sift in the flour, baking soda, baking powder, cinnamon, allspice and salt and mix until all of the dry ingredients are almost incorporated. Finish mixing it all together by folding in the shredded apples.

Scoop batter into the prepared muffin pans, filling each cup about 3/4 of the way full. Sprinkle with sliced almonds and gently press them into the top of the muffin batter.

Bake at 375 F for 15-20 minutes, until the muffins are golden brown and a toothpick inserted comes out clean. Serve warm, at room temperature, or cold—just make sure you eat ‘em!