Sour Cream Peach Muffins

  1. Preheat oven to 375u0b0F Line 12 muffin cups. Prepare topping by mixing almonds, sugar, cinnamon and butter in a small bowl until crumbly. Set aside.
  2. In a large bowl, stir together melted butter, oil and brown sugar. Stir in eggs, vanilla and sour cream. Fold in flour, oatmeal, baking powder, baking soda, and salt. Fold in chopped peaches.
  3. Using an ice cream scoop, deposit equal portions of batter into muffin cups. Distribute topping on muffins.
  4. Bake until muffins test done by springing back when lightly touched with fingertips, 25 - 30 minutes. Cool well, then remove from pan to finish cooling on wire cake rack.
  5. 9 - 12 large muffins.

almond crunch topping, toasted almond, brown sugar, cinnamon, unsalted butter, batter, unsalted butter, light brown sugar, oil, eggs, vanilla, sour cream, flour, quickcooking oatmeal, baking powder, baking soda, salt, peach

Taken from www.food.com/recipe/sour-cream-peach-muffins-120751 (may not work)

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