Parsnip Muffins with Toasted Almond Topping Recipe | Alton Brown

Ingredients

• 1 ounce sliced almonds
• 1 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 3 large eggs
• 3/4 cup plain whole milk yogurt
• 1/4 cup vegetable oil
• 1 cup plus 1 tablespoon plus 2 teaspoons sugar
• 2 large parsnips, grated