A great way to use up those last peaches or nectarines.
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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Yummy! I wanted to reduce the sugar a bit, plus baking with a 3-y-o “helper” made me want to speed up the process so I skipped the topping and just sprinkled a little cinnamon and sugar on top. But everyone liked them and they’ll go in my regular muffin rotation!
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