Peaches & Almond Crunch Muffins

fresh peaches make this muffin, which is as delicate as a coffeecake. Each crumb is absolutely fabulous! A wonderful way to use August peaches.

Almond Crunch Streusel Crunch

3/4 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon unsalted butter, melted


1/3 cup unsalted butter, melted
1/3 cup oil
1 cup light brown sugar packed
2 eggs
2 teaspoons pure vanilla extract
1 cup sour cream
1 1/2 cups all purpose flour
1/2 cup quick cooking oatmeal
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 very full (almost 1 1/2 cups) cup coarsely chopped peaches, pitted, I left the skin on.

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.
place equal portions of batter into muffin cups. Distribute topping on muffins. (about 1 teasp on each.)

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.

12 muffins