Peach Crumble Muffins

Peach Crumble Muffins make a great morning breakfast or afternoon snack.

MUFFIN INGREDIENTS:

• 1 Cup All-Purpose Einkorn Flour

• ¾ C. Whole Wheat Einkorn Flour

• 1 tsp baking soda

• 1 tsp baking powder

• ¾ tsp cinnamon

• ½ tsp salt

• ½ C. unsalted butter

• ½ C. brown coconut sugar

• 2 eggs, room temperature

• ½ C. yogurt or sour cream, room temperature

• 2 tsp vanilla

• 2 Tbsp almond milk, room temperature

• 1 ¾ C. peeled and chopped peaches, about 3 peaches

TOPPING:

• 1/3 C. brown coconut sugar

• ½ tsp. ground cinnamon

• ¼ C. unsalted butter, melted

• 2/3 C. All-Purpose Einkorn Flour

Directions:

• Whisk the dry ingredient in one medium bowl

• In a separate large bowl, beat the butter and sugar for 2 minutes

• Add the egg, yogurt (or sour cream), and vanilla to the wet mixture.

• Beat for 1 minute until mixed.

• Add the dry ingredients and milk into the wet mixture, and mix until just combined

• Fold in peaches

• Spoon mixture into muffin baking sheet

• In a separate bowl, combine the topping mixture ingredients, then add to the top of the muffins

• Bake at 425 for 5 minutes, then lower the temperature and cook at 350 for 20 minutes.

• Remove from the oven, let cool for 5 minutes before removing to a cooling rack

Muffins can be cooled, wrapped, and stored in glass containers in the fridge (3 days) or freezer. Defrost over night in the fridge, and let get to room temperature before serving (or heat up for 60 seconds in the microwave.)