Instructions

1. Place the oven rack in the center of your oven and preheat to 350F. Line a large muffin pan with parchment paper liners (yes it's worth the extra expense - you won't lose any of your muffin stuck on the paper!) Set aside.
2. Prepare your topping ingredients by mixing until crumbly and then set aside.
3. In a medium-sized bowl, mix the almond and coconut flour, baking powder and salt. Mix well, breaking up any lumps. I find a whisk works well for this. If your coconut flour is lumpy, you may want to sift it. Set aside
4. In a large bowl, beat the butter and cream cheese together until smooth. Add sour cream and vanilla, beating well.
5. Add in eggs one at a time, beating well after each addition.
6. Add the dry ingredients into the wet, mixing thoroughly.
7. Put a small spoonful of batter into each muffin liner - you will use about half of the batter. Top with 1 teaspoon of the topping. Divide the remaining batter between the 12 liners.
8. Divide the remaining topping between the muffins.
9. Bake for approximately 25 minutes, or until a toothpick comes out clean. The crumb topping browns easily and you may want to cover with foil for the last 5 - 10 minutes if desired. The muffins in my photo were NOT covered.
10. Let cool in the pan for 10 minutes and then remove to a wire rack to cool completely. Store in a container on the counter or in the fridge.