Almond Crumble Peach Muffins Recipes

Steps:

• In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 350ºF. Put peach slices and apple juice in a large saucepan over medium heat. Cover and cook for 7-10 minutes until just tender, drain.
• In a bowl, combine the almond meal, flour, olive oil, sugar, vanilla extract and baking powder. Mix them together by rubbing with finger tips until it resembles fine breadcrumbs.
• Grease the sides of a 2 quart oven dish. Arrange the cooked peaches in the base, top with the flour/almond mixture, and bake for 35-40 minutes until golden.

Steps:

• For the topping: Preheat the oven to 325 degrees F. In a small bowl, combine the oats, sugar, almonds, butter, cinnamon and salt and stir with a fork until the mixture resembles coarse crumbs; set aside.
• For the filling: In a medium bowl, stir together the peaches, sugar, cornstarch, almond extract and nutmeg and transfer to an 8- or 9-inch shallow baking dish. Crumble the topping over the peach mixture. Bake until the filling is hot and bubbly and the topping is golden brown, 40 to 50 minutes. Serve warm with vanilla ice cream if desired.

Steps:

• Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
• Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
• In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
• Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Steps:

• To make the topping, stir together the brown sugar, sliced almonds and cinnamon.
• Stir in the oil until the topping clumps together.
• Set aside.
• In a large bowl, whisk together the flours, baking soda and salt.
• In a separate bowl, whisk together the brown sugar, yogurt, oil, eggs and vanilla.
• Pour over the flour mixture.
• Sprinkle with the peaches and stir to just mix.
• Spoon into greased or paper-lined muffin cups and sprinkle with the topping.
• Bake in a 350 degree F oven until the tops are firm to the touch, about 25 minutes.
• Let cool in the pan on a rack for 5 minutes.
• Remove from the pan and let cool completely.