Peach and Almond Muffins
Peach and Almond Muffins
- Yield: 12 muffins 1x
Description
These sweet summer muffins are bursting with juicy peaches and the warm nutty flavor of almonds. They are perfect for breakfast, brunch, or an afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (lightly packed)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg (room temperature)
- 1 cup milk (2% or whole milk)
- 1/3 cup butter (melted and cooled)
- 1 teaspoon vanilla
- 1 1/4 cups chopped fresh apricots
- 1/3 cup chopped almonds
Instructions
Preheat oven to 350°F. Grease a 12-compartment muffin tin or line with paper liners.
In a medium bowl whisk together the sugars, flour, baking powder, and salt.
In a large bowl beat the egg, milk, butter, and vanilla until smooth and combined, 1 minute. Add the flour and stir 4–5 times. Add the chopped apricot and chopped almonds and stir just to combine. It should be lumpy, but you want all the flour to be incorporated.
Divide batter evenly into each compartment of the muffin tin and bake for 35–40 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan then move to a wire rack or plate.
Wine Pairing Suggestions
Longevity Wines 2024 Clear Lake Muscat Canelli
Concannon Vineyards 2024 Reserve Sparkling Sauvignon Blanc
- Category: Bread
