Peach Almond Muffins

Preheat your oven to 350 F. Put paper liners into a 12-count muffin tin (recipe will probably make 10-11).

Cut one peach into small pieces for inside the muffins. Cut the other peach into crescent slices for the topping and set aside. Discard the pits.

In a large bowl, stir together the flour, baking powder, sugar, and ground almonds. In a separate bowl, mix together the eggs, melted and cooled butter, oil, and sour cream. Pour the wet ingredients into the bowl with the dry ingredients. Partly fold them in, add the chopped peaches, and continue to fold in until just combined. The batter will be very thick.

Spoon the batter into the prepared muffin tin until the cups are 3/4 full (I put four tablespoons of batter into each cup). Arrange the peach slices on top of the muffins and sprinkle the sliced almonds on top. Bake for 27-29 minutes or until a toothpick comes out clean. Remove from the oven and let them stand in the pan for a few minutes and then remove to cool.

Source: Best Ever Book of Cupcakes & Muffins by Carol Pastor