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
TOPPING: In small bowl, stir together brown sugar, sliced almonds and cinnamon. Stir in oil until topping clumps together. Set aside.
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.
Spoon into greased or paper-lined muffin cups; sprinkle with topping.
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.
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/