Peach Season has finally arrived. It's time to make our family's favorite peach muffins. These muffins are soft, fluffy and juicy. Perfect with your morning cup of coffee.
So happy about stone-fruit season. Farmers Markets are full with juicy fruit right now, and so are our trees at the moment. This here is my absolute favorite fruit of all time. Clingstone peach. One of the first things we did after moving here more than 10 years ago was to plant our orchard, and if you ever tasted a homegrown peach (or any homegrown fruit) picked straight from the tree, dripping with sweetness... it doesn't get much better than that, then you will appreciate our excitement after our first peach harvest this season.
This recipe will yield 6 jumbo sized, or 12 standard sized muffins. They are very easy to make, and perfect to make in the morning for breakfast
I love using almond flour in this recipe, as this will make these muffins light and airy, and the almond extract complements the peaches very well.
Tips:
Important: When making any muffin recipe, only gently combine the wet ingredients with the dry. Over mixing the batter will activate the gluten and the muffins turn out heavy and tough.
Using fresh ripe peaches in this recipe will add sweetness, and make the muffins moist and juicy.
Batter consistency: The batter should be thick and easy to scoop. They shouldn't be runny nor dry like bread dough. If the batter is too runny, add a little more flour until correct consistency. If batter is dry or too thick, add a little milk until perfect consistency.
Storing: Muffins are best when eaten the same day. However, to keep them from drying out, I find it best to place them in a ziplock bag, and store in the refrigerator for up to 3 days. They also keep in the freezer for up to 2 months.
Recipe
Almond Peach Muffins
Ingredients
For the Peach Muffins:
- 1 ½ cup unsalted butter melted
- 1 cup sugar
- 2 eggs at room temperature
- 1 cup sour cream
- 1 teaspoon vanilla bean paste / or vanilla extract
- 1 teaspoon almond extract
- 1 ½ cups fresh peach chunks bite sized - peeled (2 large, or 3 medium sized peaches)
- 1 ½ cups all purpose flour substitute with spelt flour
- 1 cup almond flour
- 1 ½ teaspoon baking powder
- 3 tablespoon milk
For the Streusel Topping:
- ½ cup all purpose flour
- ¼ cup sugar
- 4 tablespoon unsalted butter at room temperature
- ½ tsp almond extract
Instructions
- For the Crumb topping:In a bowl combine flour, sugar, butter, and almond extract. Using a fork combine ingredients until the mixture turns crumbly. Set aside in fridge, until ready to top the muffins.For the Peach Muffins:Preheat your Oven to 350 degrees F. Line a 6 cup jumbo muffin tin ( or 12 regular sized muffin tin) with paper inserts. Set aside.In a large bowl using an electric mixer, cream butter and sugar on medium/high speed until creamy and fluffy. Slowly add eggs, vanilla and almond extract. Continue to mix until well combined, then add sour cream. Mix.Add the flour, almond flour and baking powder to wet ingredients. Mix lightly on low speed, just to combine. It is important not to over mix the batter. Over-mixing will activate gluten, and will make muffins dry. You can add a little milk to the batter.Peel and cut peach into bite - sized chunks (ripe peaches will yield moist, sweet and juicy muffins)Add the peach chunks to your batter, and gently incorporate with a spoon.Pour batter evenly into prepared muffin tins, then top with crumb topping. Add a few peach slized on the top. Bake for 20 min, or until top are golden brown and a toothpic inserted in trhe middle comes out clean.
If you try this recipe and love it, please let me know in the comments below!
Enjoy!
Diana
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