Almond Peach Crumble Muffins

• 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 350u0b0F 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.

muffins, allpurpose, whole wheat flour, baking soda, ubc, brown sugar, sour cream, vegetable oil, eggs, almond extract, peaches, brown sugar, almonds, cinnamon, vegetable oil

Taken from tastykitchen.com/recipes/breads/almond-peach-crumble-muffins/ (may not work)