1 ½cupsfresh peach chunksbite sized - peeled (2 large, or 3 medium sized peaches)
1 ½cupsall purpose floursubstitute with spelt flour
1cupalmond flour
1 ½teaspoonbaking powder
3tablespoonmilk
For the Streusel Topping:
½cupall purpose flour
¼cupsugar
4tablespoonunsalted butterat room temperature
½tsp almond extract
Instructions
For the Crumb topping:In a bowl combine flour, sugar, butter, and almond extract. Using a fork combine ingredients until the mixture turns crumbly. Set aside in fridge, until ready to top the muffins.For the Peach Muffins:Preheat your Oven to 350 degrees F. Line a 6 cup jumbo muffin tin ( or 12 regular sized muffin tin) with paper inserts. Set aside.In a large bowl using an electric mixer, cream butter and sugar on medium/high speed until creamy and fluffy. Slowly add eggs, vanilla and almond extract. Continue to mix until well combined, then add sour cream. Mix.Add the flour, almond flour and baking powder to wet ingredients. Mix lightly on low speed, just to combine. It is important not to over mix the batter. Over-mixing will activate gluten, and will make muffins dry. You can add a little milk to the batter.Peel and cut peach into bite - sized chunks (ripe peaches will yield moist, sweet and juicy muffins)Add the peach chunks to your batter, and gently incorporate with a spoon.Pour batter evenly into prepared muffin tins, then top with crumb topping. Add a few peach slized on the top. Bake for 20 min, or until top are golden brown and a toothpic inserted in trhe middle comes out clean.
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