ALMOND CRUMBLE PEACH MUFFINS

ALMOND CRUMBLE PEACH MUFFINS image

Yield 12 muffins

Number Of Ingredients 15

2 1/3 cups all-purpose flour
1/3 cup whole wheat flour
1 tsp baking soda
Pinch salt
1 cup packed brown sugar
1 cup plain yogurt
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup diced pitted peeled firm ripe peaches
Topping
1/2 cup packed brown sugar
1/2 cup sliced almonds
1/2 tsp cinnamon
4 tsp vegetable oil

Steps:

Topping In bowl, stir together brown sugar, sliced almonds and cinnamon; stir in oil until topping clumps together. Set aside. 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 vanilla; pour over flour mixture. Sprinkle with peaches; stir to just combined. Spoon into greased or paper-lined muffin cups; sprinkle with topping. Bake in 350F oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for about 5 minutes. Remove from pan onto rack and let cool completely. Make-ahead and store in airtight container for up to 24 hours or wrap individually and freeze in airtight container for up to 2 weeks.