Peach Almond Muffins
Peach Almond Muffins make great breakfast muffins. These dandy muffins are moist, full of flavor, have great texture and crunch, and they’re not all that difficult to make. In my book, that’s a winner! The muffins are filled with fresh peaches providing a nice, fruity flavor, but they’re flavored with almond extract in the batter and almonds on top with granulated sugar sprinkled over all so that makes almost a streusel-like topping.
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The batter is exquisite and puffs up beautifully while baking. I loved the way Peach Almond Muffins turned out. Plus, it doesn’t hurt that I enjoy both peach and almond flavors, and both flavors work extremely well together. I’m sure, for those of you who enjoy a lot of nuts, you could also add some additional almonds in the batter as well.
I know you’re probably tired of peach recipes by now. Sorry! 🙁 I should be finished posting all of them by next week and then we can move on to something else! Most of the recent peach recipes were made two months ago, and I am only now getting around to getting them all posted. It’s hard sometimes when you’re a food blogger not to allow food and recipes to totally consume your life! I’ve finally given myself permission to make recipes that I don’t always need to photograph whether for ourselves or others. It takes a lot of extra time to do so, and with our recent move, time has been in short supply!
Additionally, I’ve been going through a lot of my first year blog recipes and remaking those foods so I can get better pictures of everything because they were so dreadful. (Yikes!) 🙁 Double whoa! Even though I’ve been trying to remake about 15-20 recipes a month (sometimes more), it will take me another year probably to get through remaking all of them. Even still, I do try to make new recipes (or old recipes I’ve not posted on my blog) a couple of times each week, so there’s plenty to choose from.
Every now and then I come up with a great new creation and this is certainly one of them. I loved the way these muffins turned out. If you enjoy peaches and almonds you’re sure to love these jewels. They’re great for breakfast, daytime snacks or to serve alongside soup or salad! Plus, if you’re a peach fiend like I am, you’ll drool over anything made with peaches. 🙂 Peach Almond Muffins are no exception.
Every bite of Peach Almond Muffins will have you drooling.
I gave a batch of Peach Almond Muffins to friends who just had a baby. They make great treats to give away to others, too.
You’re family will love these muffins. Why not give them a try today?
Here’s what I did.
Combine sugar, eggs, buttermilk (or soured milk), vanilla, almond extract, salt and baking powder in a mixing bowl.
Mix with an electric mixer until well combined.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add peaches.
Stir ingredients with a wooden spoon to combine.
Spray muffin tins with cooking spray. Spoon muffin batter into prepared tins all the way to the top.
Sprinkle each muffin with almonds and press down very slightly into the batter. Sprinkle each muffin with granulated sugar.
Bake muffins at 425 for 5 minutes. Reduce heat to 350 and continue baking about 15-19 minutes or until a toothpick inserted in center comes out clean.
Serve Peach Almond Muffins for breakfast or dessert!
These muffins are so delectable, I bet you can’t just eat one!
Here’s the recipe.
PEACH ALMOND MUFFINS
(My own concoction)
Peach Almond Muffins
Equipment
- 2 12-tin regular muffin pans
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 sharp knife to cut, pare and peel peaches
Ingredients
- 3 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 tsp. salt
- 4 tsp. baking powder
- 1 cup granulated sugar
- 1 cup buttermilk or sour milk
- 1/2 cup canola oil or coconut oil
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 3/4 cup almonds sliced
- 2 large eggs
- 2 cups fresh peaches diced
- 6 tbsp. granulated sugar for topping
Instructions
- Preheat oven to 425°.
- Combine sugar, oil, buttermilk, vanilla, almond extract, eggs, salt and baking powder in a mixing bowl.
- Mix with an electric mixer until smooth.
- Stir in flour and peaches with a wooden spoon, just until moistened.
- Spray muffin tins with cooking spray.
- Spoon muffin mixture evenly among muffin tins filling to the top.
- Sprinkle almonds over top of each muffin, and press down lightly with fingers.
- Sprinkle each muffin with 1-2 tsp. sugar.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and bake an additional 15-20 minutes or until a toothpick inserted in center comes out clean.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 3 ½ cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ tsp. salt
- 4 tsp. baking powder
- 1 cup sugar
- 1 cup buttermilk or sour milk
- ½ cup canola or coconut oil
- 1 tsp. vanilla
- 1 tsp. almond extract
- ¾ cup sliced almonds
- 2 eggs
- 2 cups fresh, diced peaches
- extra sugar for topping
- Preheat oven to 425°.
- Combine sugar, oil, buttermilk, vanilla, almond extract, eggs, salt and baking powder in a mixing bowl.
- Mix with an electric mixer until smooth.
- Stir in flour and peaches with a wooden spoon, just until moistened.
- Spray muffin tins with cooking spray.
- Spoon muffin mixture evenly among muffin tins filling to the top.
- Sprinkle almonds over top of each muffin, and press down lightly with fingers.
- Sprinkle each muffin with 1-2 tsp. sugar.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and bake an additional 15-20 minutes or until a toothpick inserted in center comes out clean.
These are great to make while peaches are in season, but if not, try using canned or frozen peaches instead.
Peach Almond Muffins are great to make for company or holiday breakfasts, too.
You may also enjoy these delicious recipes!
Peach Almond Muffins
Equipment
- 2 12-tin regular muffin pans
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 sharp knife to cut, pare and peel peaches
Ingredients
- 3 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 tsp. salt
- 4 tsp. baking powder
- 1 cup granulated sugar
- 1 cup buttermilk or sour milk
- 1/2 cup canola oil or coconut oil
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 3/4 cup almonds sliced
- 2 large eggs
- 2 cups fresh peaches diced
- 6 tbsp. granulated sugar for topping
Instructions
- Preheat oven to 425°.
- Combine sugar, oil, buttermilk, vanilla, almond extract, eggs, salt and baking powder in a mixing bowl.
- Mix with an electric mixer until smooth.
- Stir in flour and peaches with a wooden spoon, just until moistened.
- Spray muffin tins with cooking spray.
- Spoon muffin mixture evenly among muffin tins filling to the top.
- Sprinkle almonds over top of each muffin, and press down lightly with fingers.
- Sprinkle each muffin with 1-2 tsp. sugar.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and bake an additional 15-20 minutes or until a toothpick inserted in center comes out clean.
5 Comments
Cindy
August 15, 2016 at 10:05 am
Delicious and easy to follow recipe . I used my fresh peaches from my tree!
Teresa
August 16, 2016 at 1:11 pm
Hi, Cindy. This is a great recipe to use up all those fresh peaches. I have about 60 peach recipes on my blog if you need inspiration. 🙂
Peach and Almond Pound Cake – Can't Stay Out of the Kitchen
October 8, 2015 at 6:28 am
[…] and frozen in my freezer. They chose this one and loved the cake. Peaches and almonds work well in muffins, pies, cakes, cookies, brownies or any kind of dessert. It was also a great way to use up a lot of […]
Kim @The Baking ChocolaTess
September 27, 2015 at 6:27 am
These peach almond muffins look so scrumptious! Pinning~ I am going through my early pictures as well to get better photos, and it does take a long time. Your photos are definitely looking good Teresa! 🙂
Teresa
September 28, 2015 at 9:05 am
Oh, thank you, Kim. I try really hard. I’d like to invest in a better macro lens but don’t want to cough up $1,000 at the moment. 🙁 Hope you give these muffins a try. They were a winner. 🙂