Peach Almond Muffins
Moist muffins filled with peaches and topped with almond strudel.
Servings: 18 muffins
Calories: 225kcal
Ingredients
For the Batter
- 2 ⅔ cup all-purpose flour
- 1 teaspoon baking soda
- pinch of salt
- 1 cup brown sugar packed
- 1 cup plain yogurt
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup diced peaches fresh with skin removed or canned
For the Almond Crumb Topping
- ½ cup brown sugar packed
- ½ cup sliced almonds
- ½ teaspoon cinnamon
- 4 teaspoons vegetable oil
Instructions
- In a large bowl for the dry ingredients combine flour, baking soda and salt and whisk to remove any lumps.
- In another large mixing bowl, combine brown sugar, yogurt, oil, eggs, and vanilla and stir to combine.
- Add the wet ingredients to the dry ingredients and stir to combine. Add in the chopped peaches and continue gently stirring until well combined, making sure not to over mix.
- To make the Almond Crumble Topping, combine in another medium bowl the brown sugar, almonds, and cinnamon and stir to mix. Add in the oil and stir until crumbly.
- Line muffin tins with paper liners and fill each about ⅔'s full with peach muffin batter with an ice cream scoop. Add about 1 tbsp. of crumble mixture on the top of each muffin.
- Bake at 350 degree F for 20-25 mins. until muffins are firm to the touch and golden brown on top. Let cool on a wire rack. Makes 18 muffins
Nutrition
Serving: 1g | Calories: 225kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 21mg | Sodium: 99mg | Fiber: 1g | Sugar: 17g
