Soft, tender, and full of flavors with a crunchy tops.
Preheat oven to 400F and and line 2 muffin tins with muffin liners (you will need about 18 liners)
In a medium bowl, sift the flour baking powder, baking soda, salt and cinnamon.
In the Food processor, place the nuts and process until finely grained. Measure 1/4 cup (60 g/ 2 oz) and add it to the flour mix, stir to combine and set a side. Reserve the remaining of the nuts.
In a separate bowl mix the remaining of the nuts with the Turbinado sugar.
In a large measuring cup, add the sour cream, orange blossom, vanilla and eggs and mix to combine.
In a bowl of a standing mixer place the butter, sugar and honey and mix on medium beat using the paddle attachment until fluffy.
Reduce speed to low and add the flour mix in 3 additions alternating with the liquid mix.
Right after adding the last addition of the flour turn the mixer of and finish mixing with a rubber spatula.
Evenly divide the batter between the muffin liners, filling the cups 3/4 full. Sprinkle each muffin with the Turbinado and nuts mix.
Bake for 5 minutes on the middle rack then reduce heat to 375 and bake for additional 12-15 minutes or until a tooth pick comes out clean from the center of the muffins.