Best Peach Almond Muffins Recipes

ALMOND PEACH MUFFINS

Steps:

• 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.

PEACH & ALMOND MUFFINS

Steps:

• Preheat oven to 220C/fan 200C/gas 7. In a large bowl, use a hand whisk to mix the eggs, sugar and almond extract together for a minute until foamy. Pour in the melted butter and continue to beat until combined. Gently fold in the flour, ground almonds and a pinch of salt.
• Halve, stone and slice the peaches. Divide muffin mixture between 6 holes of a non-stick muffin tin. Top each with a blob of conserve or jam and arrange a few slices of peach on top. Scatter over the almonds and a little extra sugar, then bake for 20-25 mins until puffed up and golden. Serve warm with a spoonful of half-fat crème fraîche, or leave to cool. Best eaten the day they're made or frozen whilst still slightly warm for up to 1 month.

ALMOND PEACH MUFFINS

Steps:

• In a large bowl, combine flour, sugar, salt and baking soda.
• In another bowl, beat 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 comes out clean. Cool in pan for 10 minutes before removing to a wire rack.

ALMOND PEACH MUFFINS

Steps:

• 1. Heat oven to 400^. Spray well or grease a 12 muffin cup pan. set aside. If you like you can use paper muffin liners. Set aside.
• 2. Combine butter, yogurt, egg, fat-free half and half and almond extract in a large bowl. Stir together, flour, sugar, baking powder, baking soda and salt in a medium bowl. Then stir this mixture into the butter mixture just until moistened. Stir in almonds.
• 3. Fill muffin cups 1/3 full; place a little peach preserves in the center of each muffin then equally distribute the remaining batter among the cups. Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in the pan; remove to wire cooling rack. Glaze.

ALMOND CRUMBLE PEACH MUFFINS

Steps:

• Topping In bowl, stir together brown sugar, sliced almonds and cinnamon; stir in oil until topping clumps together. Set aside. In large bowl, whisk together all-purpose and whole wheat flours, baking soda and salt. In separate bowl, whisk together brown sugar, yogurt, oil, eggs and vanilla; pour over flour mixture. Sprinkle with peaches; stir to just combined. Spoon into greased or paper-lined muffin cups; sprinkle with topping. Bake in 350F oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for about 5 minutes. Remove from pan onto rack and let cool completely. Make-ahead and store in airtight container for up to 24 hours or wrap individually and freeze in airtight container for up to 2 weeks.

PEACH & ALMOND YOGURT MUFFINS

Steps:

• Preheat the oven to 180c/gas4.
• Cream the butter with the sugar & beat in the eggs, vanilla, flour, ground almonds & a pinch of salt.
• Fold in the greek yogurt.
• Grease a 12 hole muffin tin or line with muffin cases.
• Spoon into the cases or holes so that they are two-thirds full, then place a couple of peach slices on each one, lightly pressing them into the mixture.
• Bake for 20-25minutes until lightly golden & firm to the touch.
• While still warm, spread some peach jam over the peaches to glaze.
• If not using cases, loosen cakes with knife to remove.