Almond Peach Muffins
These peach-studded muffins are perfect for breakfast or tea. Not too sweet, they're full of delicate fruit flavor - and they always disappear in a flash!
Servings: 12 muffins
Ingredients
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 tsp almond extract
- 1-3/4 cup all-purpose flour unbleached
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 15 oz. canned peaches drained and chopped
- 1/3 cup sliced almonds
Instructions
- Preheat oven to 400 degrees F. Butter a 12-cup muffin tin and set aside.
- In a medium mixing bowl, combine the sour cream, oil, eggs, and almond extract.
- Sift together the flour, sugar, baking powder, and salt in another bowl. Add the flour mixture to the egg mixture and stir until just combined.
- Fold in chopped peaches and almonds. Spoon batter into prepared muffin tin.
- Bake muffins at 400 degrees F for 18-20 minutes, or until centers are set and edges are golden.
- Cool muffins in tin for 5 minutes before removing to a wire rack to cool completely, or serve warm.
Notes
You may substitute 1 cup of fresh or frozen peaches for the canned peaches.