2 cups all-purpose flour
3/4 cup white sugar
2/3 cup packed light brown sugar
1 cup packed light brown sugar
2 eggs
3 teaspoons baking soda
1 teaspoon vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup butter, divided
Preheat the oven to 350 degrees F (175 degrees C). Grease muffin cups or arrange 10 muffin liners.
In a large bowl, stir together flour and brown sugar until smooth; set aside. Stir together the white sugar, brown sugar, eggs, baking soda and oil. Mix batter into 10 muffin liners.
Bake in preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from oven, and let sit on a paper towel-lined pan lined medium dish. If filling is browning too quickly, gently brush batter with egg beaten one or two tablespoons of vegetable oil. Immediately sprinkle bread with 1/2 cup half of the batter. Spoon filling into prepared lined muffin cups. Continue filling with remaining batter, pressing pocket all the way through to the top. Return to oven for 20 minutes.
Evenly coat tops of muffin with remaining vegetable oil. Brush with brown sugar butter or margarine, again using toothpicks inserted around center of muffin. Repeat with remaining batter, and filling. Return to oven for 30 minutes, or until a golden brown center is seen. Remove muffins to pan and let cool completely, shaking occasionally.