Streusel-Topped Plum Muffins

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup heavy whipping cream
• 1-1/2 cups chopped fresh plums
• 3 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon cold butter
• 1/3 cup chopped walnuts
• 1 tablespoon coarse sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full.
2. For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar.
3. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

butter, sugar, eggs, almond, vanilla, flour, baking powder, salt, heavy whipping cream, fresh plums, brown sugar, flour, ground cinnamon, cold butter, walnuts, coarse sugar

Taken from www.tasteofhome.com/recipes/streusel-topped-plum-muffins/ (may not work)