Sour Cream Peach Muffins

Almond crunch topping:

3/4 cup finely chopped toasted almonds

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1 or 2 tablespoons unsalted butter - melted

Batter:

5 tablespoons unsalted butter - melted

1 cup light brown sugar - packed

5 tablespoons oil

2 eggs

1 teaspoon pure vanilla

1 cup sour cream (low-fat is fine)

1 1/4 cups all purpose flour

3/4 cup quick cooking oatmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup coarsely chopped peaches - pitted, skins removed

Preheat oven to 375 F. Line 12 muffin cups. Prepare topping by mixing almonds, sugar, cinnamon and butter in a small bowl until crumbly. Set aside.

In a large bowl, stir together melted butter, oil and brown sugar. Stir in eggs, vanilla and sour cream. Fold in flour, oatmeal, baking powder, baking soda, and salt. Fold in chopped peaches.

Using an ice cream scoop, deposit equal portions of batter into muffin cups. Distribute topping on muffins.

Bake until muffins test done by springing back when lightly touched with fingertips (25-30 minutes). Cool well, then remove from pan to finish cooling on wire cake rack.

9-12 large muffins.