Peach Almond Muffins

This past week my brother and I went peach picking at Battleview Orchards. Lucky for us they

have a variety of peach trees, each type having it’s own purpose from cooking to canning. My two favorites are their yellow and white peaches. I tend to use the white peaches more for drinks, and the yellows for baking but either they are always delicious! That day we came home with  ~11 lbs of peaches! 

I know that sounds like a lot but it’s completely manageable. Plenty of peaches for a variety of things like the Peach Jasmine Ice Tea and these delicious Peach Almond Muffins. 

These Summery Muffins are full of fresh fruity flavor and earthy slivered almonds. Sun-kissed sweet peaches mix with the almonds imparting a Peachy Marzipan taste to these fluffy muffins.

Here’s my recipe for Peach Almond Muffins:

Makes 12 Muffins


1 1/2 Cups Unbleached Flour
2/3 Cup Sugar
1/2 Cup Vegetable Oil
2 Eggs
3/4 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Almond Extract
1/2 tsp Vanilla Extract
1 Cup Slivered Almonds
~2 cups (3-4 Ripe Medium Size) Peaches (Peeled/Cut)

Prep Work: Preheat the oven to 375F, peel and prep the peaches, and oil/line the muffin pans.

1. Combine flour, sugar, salt, and baking soda, Mix throughly.

2. In another bowl combine eggs, oil, and extracts. Then add this to the flour mixture.

3. Carefully add in the peaches, then add the slivered almonds. Use a Tablespoon to fill the muffin tins almost all the way full. Bake at 375F for 30 minutes.

4. After baking allowing to cool on a rack before serving.


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