Preheat oven at 400-degrees. Place muffin liners in pan and apply nonstick spray.
In a big bowl, whisk together the flour, sugar, almond flour, baking powder, salt, and cake enhancer (if using). Mix in the milk, yogurt, eggs, and vanilla, followed by the melted butter. Stir in the dried fruit until just distributed.
Using a muffin scoop or heaping spoonfuls, fill muffin cups until mostly full.
Combine topping ingredients. Spoon onto the top of each muffin and lightly press in with fingertips.
Bake muffins for 16 to 18 minutes, until lightly domed and center muffin passes the toothpick test. Immediately remove them from the pan to cool on a rack.
Store in a sealed container at room temperature for up to two days; after that, tops will start to get soggy, though muffins will still taste good. To freeze, remove paper liners and place on a wax-paper lined pan in freezer. Then place in gallon freezer bag or plastic container to store in freezer up to several weeks.
OM NOM NOM!