- 2 cups all-purpose flour 500 mL
- 2 tsp baking powder 10 mL
- ½ tsp baking soda 2 mL
- ½ tsp salt 2 mL
- ½ cup granulated sugar 125 mL
- 2 eggs
- 1/3 cup unsalted butter, melted 75 mL
- ½ tsp almond extract 2 mL
- 1¼ cups sour cream 300 mL
- 1 cup raspberries 250 mL
- 1 cup coarsely chopped peeled peaches 250 mL
- 1/3 cup sliced almonds 75 mL
- 12-cup muffin pan, greased
- Preheat oven to 375°F (190°C)
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together sugar, eggs,. butter and almond extract until well blended. Whisk in sour cream until blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in raspberries and peaches.
- Divide batter equally among prepared muffins cups. Sprinkle with almonds.
- Bake in preheated oven for 25 to 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.