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Topping: In a bowl, stir together brown sugar, sliced almonds and cinnamon. Stir in oil until topping clumps together. Set aside. Muffins: In a large bowl, whisk together flours, baking soda and salt. In a separate bowl, whisk together brown sugar, yogurt, oil, eggs and almond extract; pour over flour mixture. Sprinkle with peaches; stir to just mix. Spoon into greased or paper-lined muffin cups; sprinkle with topping. Bake in a 350°F oven until tops are firm to the touch, about 25 minutes. Let cool in the pan on a rack for 5 minutes. Remove from pan; let cool completely. Extra muffins are best frozen and reheated in the microwave as needed.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Pure almond — frangipane, amaretti, cherry pie enhancement
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Pure almond — frangipane, amaretti, cherry pie enhancement
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee