Almond Peach Muffins

Almond Peach Muffins

(12 servings)    Printable Version
  • 1 and 1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • 1 and 1/4 cups chopped peeled fresh peaches or 16 oz can peaches - drained and chopped
  • 1/2 cup almonds - chopped
This recipe is a great use for overly-ripened peaches. If your peaches are on the edge and you're thinking of throwing them out, reconsider. The more ripe the peach, the more flavor it adds to your baked goods. The only change I made to this recipe as submitted was to replace the vegetable oil with melted butter. I did find these just a little too sweet. If I make them again, I'll probably reduce the sugar to 3/4 cup and increase the peaches to 1 and 1/2 cups. This recipe was submitted in 2002. It was tested and photographed in August 2013.

Almond Peach Muffins

How To Make Almond Peach Muffins

In a large bowl sift together flour, sugar, salt, baking powder and baking soda. In another bowl beat eggs, oil and extracts; stir in dry ingredients
just until moistened. Fold in peaches and almonds.

Fill greased or paper-lined muffin cups 3/4 full. Bake at 375 degrees F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out dry.

Take a Bite of an Almond Peach Muffins

Cooking Notes:

1 and 1/4 cups of chopped fresh peaches is roughly 2 medium peaches.

You might think it's a mistake that this recipe has no milk or water. It's not. The liquid combination of beaten eggs, oil (or butter) and juice from the peaches is actually all you need. These muffins are really quite moist.

Actually the canned peaches have worked better for me than fresh ones. They add a little more flavor, but fresh peaches also work great. Enjoy.

Mr Breakfast would like to thank BethH for this recipe.

Comments About This Recipe
What do you think of Almond Peach Muffins?
Overall Average Rating = 5 (out of 5)
Based on 5 votes.

From BeSourBeLemony
Rating (out of 5):  

Other muffin recipes that I have tried seem to be more dry; however this one is nice and moist as well as flavorful and sweet but not sickly so. I started making a thin frosting to be served with the muffins on the side but they definitely don't seem to need extra sweetness. I used two peaches and a little extra.

Comment submitted: 8/1/2020 (#20991)

From Walters
Rating (out of 5):  

I like how the almonds kind of rise up to the top when they're cooking. But with that said, the tops of the muffins are better than the bottoms. All in all, pretty good recipe.

Comment submitted: 10/17/2013 (#16870)

From Christina
Rating (out of 5):  

Delicious! Tasted amazing and received many compliments on them. Maybe it was just my oven but next time I will fill the wrappers a little less than 3/4 because they ended up expanding a lot... but other than that I would highly recommend this recipe!

Comment submitted: 10/5/2012 (#14533)

From K.J.K.
Rating (out of 5):  

Moist. Next time, I will add a bit more almond extract to pump up the flavor. Good breakfast recipe. Will adjust flavors to families liking... very good base and I like the flavor combo! Just need it pumped up a little bit more!

Comment submitted: 4/23/2012 (#13837)

From Bfastfan
Rating (out of 5):  

This is an amazing recipe. Use peak of the season fresh peaches and add coconut. You will love these!

Comment submitted: 9/19/2011 (#12925)

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