Peach almond muffins

Peach almond muffinsI’m not a big dessert person, but I do love sweet breakfast treats. And muffins are a personal favorite.

This recipe for peach almond muffins (originally found on Two Peas & the Pod) are the perfect treat for someone who wants a little fruitiness, a little bit of nuttiness, and a lot of sweetness. Feel free to toast the almonds for the streusel topping. It will bring out even more nuttiness in the topping.

Servings: Makes about 14 muffins


2¼ cups all-purpose flour
½ teaspoon kosher salt
 teaspoons baking powder
1 cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 large egg
¼ cup canola or vegetable oil
¾ cup buttermilk
½ teaspoon vanilla extract
¼ teaspoon almond extract
1½ cups diced and peeled peaches

Almond streusel topping:
¼ cup all-purpose flour
¼ cup light brown sugar
½ teaspoon cinnamon
3 tablespoons cold unsalted butter
1/3 cup sliced almonds (toasted optional)

Peach almond muffinsDirections:

  1. Preheat the oven to 400°F. Line muffin cups with paper liners or grease the cups.
  2. In a large bowl, whisk together the flour, salt, baking powder, brown sugar, cinnamon, nutmeg, and allspice. Set the bowl aside.
  3. In a small bowl, whisk together the egg, canola or vegetable oil, buttermilk, vanilla and almond extracts.
  4. Pour the liquid ingredients over the dry ingredients and mix gently with a rubber spatula. Mix until just combined. Gently stir in the peaches.
  5. To make the almond streusel topping, in a small bowl, combine the flour, brown sugar, cinnamon, and butter. Mix with your hands until you have a crumbly mixture. Pea-size chunks of butter are okay. Mix in the sliced almonds.
  6. Pour the muffin batter evenly into prepared muffin cups. Sprinkle the almond streusel topping on top of the muffins.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool to room temperature.

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