Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (120g) sour cream, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1ml) almond extract
  • 1 1/2 cups (225g) fresh peaches, peeled and diced
  • 3 tbsp (42g) unsalted butter, melted
  • 1/4 cup (50g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until no clumps remain.
  3. In a medium bowl, whisk the eggs, oil, sour cream, vanilla extract, and almond extract until the mixture is smooth and pale.
  4. Pour the wet ingredients into the dry ingredient bowl and stir gently with a spatula until just combined; do not overmix.
  5. Gently fold in the diced fresh peaches by hand to preserve aeration.
  6. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
  7. Mix melted butter, brown sugar, and cinnamon, then sprinkle the mixture evenly over the tops of the muffins.
  8. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.