Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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For the Muffins:

  • 1 (14 oz) can California Cling Peaches, strained and pat dry, diced into ½-inch chunks

  • 2 cups gluten-free baking mix

  • 1 tsp chia seeds

  • ½ tsp cinnamon

  • ¼ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ¼ cup butter, softened

  • ½ cup brown sugar, packed

  • 2 large eggs

  • 1 tsp vanilla

  • ½ cup yogurt, not Greek

  • 1 Tbsp Almond Milk

For the Topping:

  • ¼ cup gluten-free rolled oats

  • ¼ cup chopped Almonds

  • 2 Tbsp brown sugar

  • Pinch of salt

  • 1 Tbsp butter, softened


  1. Preheat oven to 350ºF.

  2. Combine oats, almonds, brown sugar and salt in a small bowl. Add butter and combine with fingertips until crumbly. Set topping aside.

  3. Whisk baking mix, chia seeds, cinnamon, baking powder, soda and salt in a medium bowl. Set aside.

  4. In the bowl of an electric mixer, beat together butter and sugar. Add eggs, vanilla, yogurt, lemon zest, juice and almond milk and mix on low until combined.

  5. Gradually mix wet ingredients into dry ingredients and stir until just combined.

  6. Fold in peaches.

  7. Lightly spray a 12-cup muffin tin, or line with muffin liners. Spoon the muffin batter evenly into muffin tins. Press a handful of crumb topping onto each muffin.

  8. Place in the oven and bake for 22-25 minutes or until a toothpick inserted comes out clean.

  9. Remove the pan from the oven and allow muffins to cool. Loosen muffins and remove from tins.

Makes 12 muffins


Leftovers may be kept refrigerated in a resealable container for up to 3 days, or in the freezer for 1 month.