Ingredients

The following ingredients have 14 Servings
  • For the Muffins:
  • 2 1/4 cups Gold Medal all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons baking powder
  • 1 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 large egg
  • 1/4 cup canola oil
  • 3/4 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups diced peeled peaches
  • For the Almond Streusel Topping:
  • 1/4 cup Gold Medal all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons cold unsalted butter
  • 1/3 cup sliced almonds

Instruction

  • 1. Preheat the oven to 400 degrees F. Line 14 muffin cups with paper liners or grease the cups. Set pan aside.
  • 2. In a large bowl, whisk together flour, salt, baking powder, brown sugar, cinnamon, nutmeg, and allspice. Set aside.
  • 2. In a small bowl, whisk together egg, canola oil, buttermilk, vanilla, and almond extract. Pour liquid ingredients over the dry ingredients and mix gently with a spatula. Mix until just combined. Gently stir in the peaches.
  • 3. To make the almond streusel topping, in a small bowl, combine flour, brown sugar, cinnamon and butter. Mix with your hands until you have a crumbly mixture. It is ok to have pea size chunks of butter. Mix in the sliced almonds.
  • 4. Pour muffin batter evenly into prepared muffin cups. Sprinkle the almond streusel topping on top of the muffins. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
  • Note-I think these muffins taste just as good on the second day!