50% cupcake ... 50% muffin ... 100% Enjoyable. May I introduce you to the CUPPIN. They are too sweet to be considered a muffin and without the icing they are not really a cupcake but they are seriously yummy and a perfect dessert for summer. I LOVE fresh peaches what better way to eat them! This is a great moist vanilla cuppin!

Summer Lovin’ Peach Crumble Cuppins

Ingredients:

2 cups sugar
2 cups all-purpose flour
½ cup cake & pastry flour
1 ½ tsp. baking soda
½ tsp baking powder
1 tsp. salt

3 eggs, large
1 tsp. almond extract
1 cup vegetable oil
1 cup milk, I used 1%

2 cups peaches, peeled and sliced into small chunks

Crumble Topping:

1 cup ground almonds
1/3 cup dark brown sugar, packed
2 tbsp unsalted butter, softened
½ cup flour




Method:

Preheat oven to 350 degrees line 2 cupcake tins (makes 24 cupcakes). In a large mixing bowl combine the flours, sugar, salt, baking powder and baking soda; whisk or sift together.

Add eggs, almond extract, milk and oil. Mix together with a hand mixer until smooth about a couple of minutes.

Stir in the peaches.

For the crumble topping: In a medium sized mixing bowl stir together the ground almonds and brown sugar. Using a fork add the flour and butter until the mixture is crumbly and not gooey.

Fill the cupcake liners 2/3 full of the cupcake batter and then sprinkle a generous tbsp. of the crumb topping on top. Bake for 22-24 mintues until the edges are golden brown. Let cool and enjoy! Store in an air-tight container in a cool dry place.

Happy Summer Baking Everyone!!