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Sour Cream Peach Muffins

yields 12 muffins
Preheat oven to 375

Almond crunch topping:
3/4 C. finely chopped toasted almonds
2 T. brown sugar
1/2 t. cinnamon
2 T. unsalted butter - melted

5 T. unsalted butter - melted
1 C. light brown sugar
5 T. oil
2 eggs
1 t. pure vanilla
1 C. sour cream (low-fat is fine)
1 1/4 C. all purpose flour
3/4 C. quick cooking oatmeal
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 C. coarsely chopped peaches - pitted, skins removed

Preheat oven to 375°F. Line 12 muffin cups. Prepare topping by mixing almonds, sugar, cinnamon and butter in a small bowl until crumbly. Set aside.
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.
Deposit equal portions of batter into muffin cups. Distribute topping on muffins.
Bake 25-30 minutes.