Almond Peach Muffins Recipes

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.

PEACH - OAT ALMOND MUFFINS

Steps:

• Preheat oven to 400F. Grease 12 muffin cups.
• Combine flour, baking powder, salt, ginger and oats in a bowl.
• Separately, mix soy milk, applesauce, oil and honey.
• Stir wet ingredients into the dry mix until just moistened.
• Fold in peach bits and almonds gently.
• Bake 20-25 minutes, until tests done. Remove from cups immediately and cool on wire racks.

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.

PEACH MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

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 STREUSEL MUFFINS

Steps:

• Preheat oven to 400ºF.
• Spray 18 wells of two 12-count muffin pans with non-stick spray or line the wells with cupcake liners. Set aside.

PEACH COCONUT ALMOND FLOUR MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Grease a muffin tin or line with muffin cups.
• Combine all dry ingredients in a large bowl.
• Whisk together all wet ingredients in a separate bowl.
• Add wet to dry and fold together.
• Scoop mixture into muffins tins, filling about 3/4 of the way.
• Top muffins with more diced peaches (you can also sprinkle more coconut flakes on top too)
• Bake for about 25 minutes.
• Remove from oven and carefully transfer to a cooling rack.