Almond Peach Crumble Muffins
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Prep: 
Cook: 
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Serves: 12
 
Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup whole wheat flour (or more all-purpose flour)
  • 1 tsp baking soda
  • Pinch of salt
  • 1 cup packed brown sugar
  • 1 cup plain yogurt or sour cream (low fat is fine, but don't use fat free)
  • ½ cup vegetable oil
  • 2 eggs
  • 1 tsp almond extract
  • 1 cup firm ripe peaches, pitted and peeled, diced
  • Topping:
  • ½ cup packed brown sugar
  • ½ cup sliced almond
  • ½ tsp cinnamon
  • 4 tsp vegetable oil
Instructions
  1. TOPPING: In small bowl, stir together brown sugar, sliced almonds and cinnamon. Stir in oil until topping clumps together. Set aside.
  2. FOR MUFFINS: In large bowl, whisk together all-purpose and whole wheat flours, baking soda and salt. In separate bowl, whisk together brown sugar, yogurt, oil, eggs and almond; pour over flour mixture. Sprinkle with peaches; stir to just mix.
  3. Spoon into greased or paper-lined muffin cups; sprinkle with topping.
  4. Bake in 350°F oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely.
  5. Extra muffins are best frozen and reheated in microwave as needed.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/08/almond-peach-crumble-muffins/