I saw the first crop of Ontario peaches in the store today! (I also saw Massimo Capra at the Creemore Springs Brewery today, but that’s a whole other story :)
I wait for this time of year since there really is nothing like local, fresh peaches. They don’t last long though, so I’m going to indulge a lot while they are plentiful. First up on the peach baking list is these muffins, spotted in the latest issue of Canadian Living.
Almond Crumble Peach Muffins
Makes 18 regular sized muffins.
2 1/3 cups all-purpose flour
1/3 cup whole wheat flour (or all-purpose, if you prefer)
1 tsp. baking soda
1 cup brown sugar, packed
1 cup plain yogurt
1/2 cup vegetable oil
1 tsp. vanilla
1 cup peaches, peeled, pitted and diced (about 3 medium peaches)
1/2 cup brown sugar, packed
1/2 cup sliced almonds
1/2 tsp. cinnamon
4 tsp. vegetable oil (or melted butter)
Prepare the topping: In a bowl, stir together the brown sugar, sliced almonds and cinnamon. Stir in oil or melted butter until topping clumps together. Set aside.
In a large bowl, whisk together the flour, baking soda and salt. In a separate bowl, whisk together the brown sugar, yogurt, oil, eggs and vanilla. Pour this mixture over the flour mixture. Sprinkle with peaches and stir, just until mixed.
Spoon batter into greased or paper lined muffin cups. Sprinkle with topping.
Bake in a 350° F. oven until tops are firm to the tough, about 25 minutes. let cool in the pan placed on a rack for 5 minutes. Remove from pan and let cool completely.
Adapted from a Canadian Living August 2009 recipe