Almond Crumble Peach Muffins

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
Pinch salt
1 cup brown sugar, packed
1 cup plain yogurt
1/2 cup vegetable oil
2 eggs
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

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  1. Glad they worked out so well for you, Erica. I like that addition of almond extract, too!

  2. Hi, thanks for this great recipe! I used all whole flour and reduced it by 1/3 of a cup. They did not come out really heavy. I was very pleased. I substituted 1/2 cup apple sauce for the brown sugar to add more vitamin C and fiber. I also added about a tablespoon of wheat germ to up the nutritional value. I also added almond extract. We enjoyed them a lot!

  3. Great idea, Erika. I will try that myself next time I make them.

  4. So, I have repeated the recipe twice since, and have used french vanilla and lemon meringue yogurts each time. Have to say I prefer these over the plain, as they add a boost of flavour. I think I might try peach next time…

  5. So glad you enjoyed them, Erika. I did too. I actually had almonds around (must have been leftover from some other recipe) and they were nice with almonds too. I’ll try with the pecan now though, too!

  6. These are soo good! I used pecans instead (that’s all i had) and they turned out amazing! I thought these might really sugary, but they were perfect! definitely getting a repeat performance!

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