Happy Thursday everyone! Today I have a favorite of mine, and it’s in the form of carbs so naturally I love it! Peachy almond muffins are a great compliment to any meal. Or if you are just in need a muffin, I would highly recommend these. My mom made these for us since I was young, and I was always getting seconds of these. The muffins are moist and full of complimentary flavors.
The make the muffins, start by stirring together the dry ingredients, including the flour, sugar, and baking soda. Next add a beaten egg, vegetable oil, vanilla and almond extract. Mix with the dry ingredients, just until incorporated. You do not want to over mix the batter, as it can get dense and tough.
Once everything is combined, gently stir in some diced peaches and sliced almonds. If you are like me and forget to add the almonds to the batter, you can just sprinkle them on top once you have the batter into the muffins pans. Spoon into a greased muffin tin, filling about 2/3 full. Place in the oven for about 20 minutes, until golden brown and cooked through. Enjoy!
Peachy Almond Muffins
- 1 15 oz can sliced peaches, drained
- 1 1/2 c. Flour
- 1/2 tsp. baking soda
- 2/3 c. sugar
- 2 eggs, beaten
- 1/2 c. vegetable oil
- 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/2 cup sliced almonds
Chop peaches, drain and set aside. Combine flour, baking soda and sugar. Make a well in the center of the dry ingredients, and add the beaten eggs and oil. Stir just until dry ingredients are moistened. Add peaches and remaining ingredients; stir until blended. Spoon batter evenly into greased or paper-lined muffins pans, filling till about 2/3 full. Bake at 350 degrees for 20-25 minutes, or until golden brown and cooked through.