Almond Peach Muffins Recipe

4.5 7 11
Almond Peach Muffins Recipe
Almond Peach Muffins Recipe photo by Taste of Home
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Almond Peach Muffins Recipe

Read Reviews
4.5 7 11
Publisher Photo
Meet the Cook: If you're looking for a good "brown bag treat", try these. I also make them for breakfast and at-home snacks. Usually, I'll bake a double batch so we can eat some hot from the oven and pop the others in the refrigerator to heat later. My husband and I have a son who's 4 and a baby daughter who's 9 months. -Robin Henry, Sugar Land, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 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

Directions

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 near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Editor's Note: A 14-1/2-ounce can of peaches, drained and chopped, may be substituted for the fresh peaches.
Originally published as Almond Peach Muffins in Country Woman May/June 1995, p29

Nutritional Facts

1 each: 253 calories, 13g fat (2g saturated fat), 35mg cholesterol, 211mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Editor's Note: A 14-1/2-ounce can of peaches, drained and chopped, may be substituted for the fresh peaches.
Originally published as Almond Peach Muffins in Country Woman May/June 1995, p29

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Reviews forAlmond Peach Muffins

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pattibourey User ID: 3847259 14380
Reviewed Oct. 19, 2013

"My family loves these muffins, very moist and tasty."

MY REVIEW
julzrulz9 User ID: 7093746 19792
Reviewed 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!"

MY REVIEW
LauraManning User ID: 968398 28271
Reviewed Jun. 9, 2012

"very good"

MY REVIEW
Rikku User ID: 3386142 21816
Reviewed Mar. 29, 2012

"I love peaches and the addition of almond make these muffins irresistible! These came out perfectly moist and flavorful!"

MY REVIEW
snowbob User ID: 2713374 19791
Reviewed Dec. 28, 2011

"YUM!!!!"

MY REVIEW
cgdc_76 User ID: 595154 10681
Reviewed 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!"

MY REVIEW
5hungrykids User ID: 1062637 201028
Reviewed 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."

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