These peach almond muffins are a delightful treat that combines the sweetness of peaches with the nutty crunch of almonds. Perfect for breakfast or a snack, these muffins are moist, flavorful, and easy to make. The addition of yogurt keeps them tender, while the vanilla extract adds a lovely aroma.
If you don't usually stock plain yogurt or sliced almonds in your pantry, you might need to pick these up at the supermarket. Plain yogurt is often found in the dairy section, while sliced almonds can typically be found in the baking aisle or with the nuts and dried fruits. Fresh peaches can be found in the produce section, but canned peaches are a good alternative and are usually located in the canned fruit aisle.
Ingredients For Peach Almond Muffins
All-purpose flour: The base of the muffin, providing structure and texture.
Sugar: Adds sweetness to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the yogurt to create a tender crumb.
Salt: Enhances the flavors of the other ingredients.
Plain yogurt: Adds moisture and a slight tang to the muffins.
Vegetable oil: Keeps the muffins moist and tender.
Eggs: Bind the ingredients together and add richness.
Vanilla extract: Adds a lovely aroma and enhances the flavor.
Peaches: Provide a sweet, juicy burst of flavor in every bite.
Sliced almonds: Add a nutty crunch to the muffins.
Technique Tip for This Recipe
When preparing the peaches, make sure to dice them into uniform pieces to ensure even distribution throughout the muffins. This will help each bite have a consistent flavor and texture. Additionally, gently folding the peaches and almonds into the batter prevents overmixing, which can lead to tough muffins.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the muffins.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.
baking soda - Substitute with baking powder: Use 2 teaspoon of baking powder for every 1 teaspoon of baking soda, but reduce any acidic ingredients in the recipe.
salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.
plain yogurt - Substitute with sour cream: Sour cream can add a similar tangy flavor and moisture to the muffins.
vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a healthier fat option.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract can complement the almond slices and add a different flavor dimension.
fresh or canned diced peaches - Substitute with apricots: Apricots have a similar texture and sweetness, making them a good alternative.
sliced almonds - Substitute with chopped walnuts: Walnuts provide a similar crunch and nutty flavor.
Alternative Recipes to Try
How to Store or Freeze Your Muffins
Allow the muffins to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
For short-term storage, place the peach almond muffins in an airtight container. They can be kept at room temperature for up to 2 days. If you live in a particularly humid climate, consider storing them in the refrigerator to maintain their freshness.
To refrigerate, wrap each muffin individually in plastic wrap or aluminum foil to prevent them from drying out. Place the wrapped muffins in an airtight container or a resealable plastic bag. They will stay fresh for up to 1 week.
For longer storage, freezing is an excellent option. Wrap each muffin tightly in plastic wrap, then place them in a resealable freezer bag. Make sure to squeeze out as much air as possible before sealing the bag. Label the bag with the date to keep track of their freshness.
When you're ready to enjoy a frozen muffin, remove it from the freezer and let it thaw at room temperature for about 1 hour. For a quicker option, you can microwave the muffin on a low setting for 20-30 seconds.
To refresh the muffins and bring back their just-baked texture, preheat your oven to 350°F (175°C). Place the thawed muffins on a baking sheet and warm them in the oven for about 5-10 minutes.
If you prefer, you can also freeze the muffin batter. Spoon the batter into a muffin tin lined with paper liners and freeze until solid. Once frozen, transfer the batter-filled liners to a resealable freezer bag. When you're ready to bake, place the frozen batter-filled liners back into the muffin tin and bake as directed, adding a few extra minutes to the baking time.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the peach almond muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until they are warmed through. This method helps retain the muffins' original texture and flavor.
Microwave Method: Place a peach almond muffin on a microwave-safe plate. To keep it moist, you can place a small cup of water in the microwave alongside the muffin. Heat on medium power for 20-30 seconds. If it needs more time, continue to heat in 10-second intervals until warm. Be cautious not to overheat, as this can make the muffin rubbery.
Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the peach almond muffins directly on the rack or on a small baking tray. Heat for about 5-7 minutes, checking frequently to ensure they don't overcook. This method gives the muffins a slightly crispy exterior while keeping the inside soft and moist.
Steaming Method: If you prefer a moist and tender muffin, you can use a steamer. Place the peach almond muffins in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method is particularly good for preserving the muffins' moisture and softness.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the peach almond muffins in the basket, making sure they are not touching each other. Heat for about 3-5 minutes. This method is quick and helps maintain a nice texture.
Best Tools for Baking
Oven: Used to bake the muffins at the specified temperature of 375°F (190°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Placed in the muffin tin to prevent the muffins from sticking and for easy removal.
Large mixing bowl: Used to combine the dry ingredients together.
Another bowl: Used to mix the wet ingredients separately before combining with the dry ingredients.
Whisk: Used to mix the dry ingredients together and to combine the wet ingredients.
Spatula: Used to fold in the diced peaches and sliced almonds into the batter.
Measuring cups: Used to measure out the flour, sugar, yogurt, and vegetable oil accurately.
Measuring spoons: Used to measure out the baking powder, baking soda, salt, and vanilla extract accurately.
Toothpick: Used to check if the muffins are fully baked by inserting it into the center of a muffin.
Wire rack: Used to cool the muffins completely after they have been baked.
Knife: Used to dice the fresh or canned peaches.
Cutting board: Provides a surface to dice the peaches.
How to Save Time on This Recipe
Pre-measure ingredients: Measure out all ingredients before starting. This will streamline your baking process.
Use canned peaches: Opt for canned peaches instead of fresh to save on prep time.
One-bowl method: Mix dry ingredients and wet ingredients in one bowl to reduce cleanup.
Preheat oven early: Preheat your oven while you prepare the batter to save time.
Muffin liners: Use paper liners to avoid greasing the muffin tin and make cleanup easier.
Peach Almond Muffin Recipe
Ingredients
Main Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain yogurt
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups diced peaches fresh or canned
- ½ cup sliced almonds
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the yogurt, vegetable oil, eggs, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the diced peaches and sliced almonds.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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