To keep fruits form going to the
bottom, lightly coat the fruit with some of the flour. Add last. This won't work
with juicy fruits such as blueberries.
Sour Cream Peach Muffins
Almond crunch topping:
3/4 C. finely chopped toasted almonds
2 T. brown sugar
1/2 t. cinnamon
2 T. unsalted butter - melted
Batter:
5 T. unsalted butter - melted
1 C. light brown sugar
5 T. oil
2 eggs
1 t. pure vanilla
1 C. sour cream (low-fat is fine)
1 1/4 C. all purpose flour
3/4 C. quick cooking oatmeal
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 C. 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.
