Instructions
Step 1
Hazelnut crunch: In a small bowl, combine hazelnuts, brown sugar and cinnamon. Set aside.
Step 2
Muffins: In a large bowl, combine buckwheat flour, all-purpose flour, cinnamon, baking powder, baking soda, nutmeg and salt.
Step 3
In a medium bowl, whisk together brown sugar, eggs, oil and vanilla until blended. Pour over flour mixture and stir until just combined. Fold in peaches.
Step 4
Divide batter evenly among prepared muffin cups. Sprinkle hazelnut crunch evenly over muffins.
Step 5
Bake in preheated oven for 15 to 17 minutes or until tops are firm to the touch and a tester inserted in the center of a muffin comes out clean. Let cool in pans on a wire rack for 10 minutes, then transfer to rack to cool completely.