Almond Peach Muffins
Total TimePrep: 10 min. Bake: 20 min. + cooling
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup canola oil
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1-1/4 cups chopped peeled fresh peaches
- 1/2 cup chopped almonds
- In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts1 each: 253 calories, 13g fat (2g saturated fat), 35mg cholesterol, 211mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 4g protein.
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Oct 19, 2013
My family loves these muffins, very moist and tasty.
May 29, 2013
These are just delightful! I had slivered almonds on hand so thats what I used and two fresh peaches and they turned out fantastic! Will definitely make these again!
Jun 9, 2012
Mar 29, 2012
I love peaches and the addition of almond make these muffins irresistible! These came out perfectly moist and flavorful!
Dec 28, 2011
Dec 13, 2010
I used canned peaches and saved the peach juice so I could pour a little on the muffins before eating. So good!
Nov 18, 2008
I didn't care much for these muffins. I chopped my almonds too much and so the taste of the nut was overpowering. I am going to make again without the chopped almonds, as I think they will be much better.