Name: Almond Peach Crumble Muffins
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 2 cups All-purpose Flour; 2/3 cups Whole Wheat Flour; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1 cup Packed Brown Sugar; 1 cup Plain Yogurt Or Sour Cream; 1/2 cups Vegetable Oil; 2 whole Eggs; 1 teaspoon Almond Extract; 1 cup Firm Ripe Peaches, Pitted And Peeled, Diced; FOR THE TOPPING:; 1/2 cups Packed Brown Sugar; 1/2 cups Sliced Almonds; 1/2 teaspoons Cinnamon; 4 teaspoons Vegetable Oil

Servings: 4 persons

FOR THE MUFFINS:
2 cups All-purpose Flour
2/3 cups Whole Wheat Flour
1 teaspoon Baking Soda
1/4 teaspoons Salt
1 cup Packed Brown Sugar
1 cup Plain Yogurt Or Sour Cream
1/2 cups Vegetable Oil
2 whole Eggs
1 teaspoon Almond Extract
1 cup Firm Ripe Peaches, Pitted And Peeled, Diced
FOR THE TOPPING:
1/2 cups Packed Brown Sugar
1/2 cups Sliced Almonds
1/2 teaspoons Cinnamon
4 teaspoons Vegetable Oil

1
Topping: In a bowl, stir together brown sugar, sliced almonds and cinnamon. Stir in oil until topping clumps together. Set aside.
2
Muffins: In a large bowl, whisk together flours, baking soda and salt. In a separate bowl, whisk together brown sugar, yogurt, oil, eggs and almond extract; pour over flour mixture. Sprinkle with peaches; stir to just mix.
3
Spoon into greased or paper-lined muffin cups; sprinkle with topping. Bake in a 350u00b0F oven until tops are firm to the touch, about 25 minutes. Let cool in the pan on a rack for 5 minutes. Remove from pan; let cool completely.
4
Extra muffins are best frozen and reheated in the microwave as needed.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Almond Peach Crumble Muffins

How did you like this recipe?