Preheat oven to 375 degrees F. Line cupcake pan with liners.
In a medium bowl whisk the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and stir just until incorporated. Do not over mix.
Fill muffin cups 2/3 full. Bake for 15-17 minutes, until muffin tops are rounded and golden brown.
Cool completely before topping with glaze and sliced almonds.
Almond Glaze- Whisk together then spoon about 1 tsp over the top of each muffin. Sprinkle with sliced almonds.