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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  • 1 can (14oz) California Cling Sliced Peaches, drained and patted dry, diced into 1/2-inch chunks
  • 2 cups Gluten-Free Baking Mix
  • 1 teaspoon Chia Seeds
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 cup Butter, softened
  • 1/2 cup Brown Sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup Yogurt, not Greek
  • 1 Lemon, zest & juice
  • 3 Tablespoon Almond Milk


  • ¼ cup gluten-free Rolled Oats
  • ¼ cup chopped Almonds
  • 2 Tablespoon Brown Sugar
  • Pinch Salt
  • 1 Tablespoon Butter, softened


  1. Preheat oven to 350 F.
  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 pan from oven and allow muffins to cool. Loosen muffins and remove from tins.
Makes 12 muffins

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