(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Sour Cream Peaches 'N Almond Crunch Muffins
Use barely ripe, fresh peaches make this muffin, which is as delicate as a coffeecake. Each crumb is absolutely sublime! A wonderful way to use August peaches.
Alnond Crunch Streusel Crunch
3/4 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 or 2 tablespoons unsalted butter, melted
1/3 cup unsalted butter, melted
1/3 cup oil
1 cup light brown sugar packed
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 cup 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. If batter is very gloppy, add in a few more tablespoons of flour.
Using an ice cream scoop, deposit equal portions of batter into muffin cups. Distribute topping on muffins.
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.
9-12 large muffins
© This is a Marcy Goldman/BetterBaking.com original recipe
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