Thursday, August 12, 2010

Almond Crumble Peach Muffins

I love peach season! These muffins are moist and have the perfect sweetness. I took them to a faculty meeting, and everyone enjoyed them! The topping is the best; I could just eat that with a spoon. I hope you have a chance to make them before peach season ends!

Makes 18 regular sized muffins.


2 1/3 cups all-purpose flour
1/3 cup whole wheat flour (or all-purpose, if you prefer)
1 tsp. baking soda
Pinch salt
1 cup brown sugar, packed
1 cup plain yogurt (I used vanilla)
1/2 cup vegetable oil
2 eggs
1 tsp. vanilla
1 cup peaches, peeled, pitted and diced (about 3 medium peaches)

1/2 cup brown sugar, packed
1/2 cup sliced almonds
1/2 tsp. cinnamon
4 tsp. vegetable oil (or melted butter)


Prepare the topping: In a bowl, stir together the brown sugar, sliced almonds and cinnamon. Stir in oil or melted butter until topping clumps together. Set aside.

In a large bowl, whisk together the flour, baking soda and salt. In a separate bowl, whisk together the brown sugar, yogurt, oil, eggs and vanilla. Pour this mixture over the flour mixture. Sprinkle with peaches and stir, just until mixed.

Spoon batter into greased or paper lined muffin cups. Sprinkle with topping.

Bake in a 350° F. oven until tops are firm to the tough, about 25 minutes. let cool in the pan placed on a rack for 5 minutes. Remove from pan and let cool completely.

Source: Canadian Living

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