Almond Crumble Peach Muffins Almond Crumble Peach Muffins

Image: Yvonne Duivenvoorden | Food Styling: Rosemarie Superville | Props Styling: Catherine Doherty

Nothing sets you up for a good day like a crumbly topped muffin for breakfast. For extra peach flavour, garnish each muffin with a peach slice before baking.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: August 2009

Ingredients

Topping:

Method

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 mix.

Spoon into greased or paper-lined muffin cups; sprinkle with topping.

Bake in 350°F (180°C) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely.

(Make-ahead: Store in airtight container for up to 24 hours. Or wrap individually and freeze in airtight container for up to 2 weeks.)

Nutritional facts Per serving: about

  • Sodium 139 mg
  • Protein 6 g
  • Calories 359.0
  • Total fat 15 g
  • Cholesterol 35 mg
  • Saturated fat 2 g
  • Total carbohydrate 52 g

%RDI

  • Iron 15.0
  • Folate 26.0
  • Calcium 7.0
  • Vitamin A 2.0
  • Vitamin C 2.0
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Almond Crumble Peach Muffins

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