Name: Recipe "Peach Almond Muffins"
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2.25 cup all-purpose flour; 0.5 tsp salt; 2.25 tsp baking powder; 1 cup brown sugar; 0.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.125 tsp ground allspice; 1 large egg; 0.25 cup canola oil; 0.75 cup buttermilk; 0.5 tsp vanilla extract; 0.25 tsp almond extract; 1.5 cup diced peeled peaches (diced peeled); 0.25 cup all-purpose flour; 0.25 cup brown sugar; 0.5 tsp cinnamon; 3 tbsp unsalted butter (cold); 0.333 cup sliced almonds

More ways to enjoy vegetarian: Leftover Cranberry Sauce Muffins, Almond Coffee Cake, Oatmeal Berry Muffins, and Whole Wheat Banana Muffins.

A Peach-Filled Morning with These Almond Muffins

A friend gave us a gorgeous box of peaches from his orchard, and I was determined not to let them go to waste. After making peach fruit leather, pie, and salsa, I turned to these peach almond muffins. They turned out so incredible that I knew I had to share them. They’re the perfect breakfast treat.

Why You’ll Love These Tender Fluffy Muffins

The almond streusel topping adds a crunchy, nutty layer that makes every bite special.
Buttermilk keeps the muffins tender and fluffy, even on day two.
No mixer needed, just a whisk and a spatula, so cleanup is quick.

Key Ingredients for Perfect Peach Almond Muffins

Buttermilk: Adds tang and helps create a tender crumb. If you don’t have it, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup milk.
Peaches: Fresh, ripe peaches give the best flavor. Peel them if you prefer a smoother texture, but leaving the skin on works too.
Almond Extract: Adds a distinct almond flavor that pairs beautifully with the peaches. Use pure extract for the best taste.

Kitchen Tools You’ll Need for Peach Almond Muffins

14-cup muffin pan (or two standard 12-cup pans, you’ll have extra batter for 2 more muffins)
Paper liners or cooking spray
Large mixing bowl
Small mixing bowl
Whisk
Spatula
Toothpick for testing

Expert Tips for Baking the Best Peach Almond Muffins

When mixing the batter, stop as soon as the dry ingredients are moistened. Overmixing can lead to tough muffins. For the streusel, use your hands to work the butter into the flour mixture until it forms pea-size clumps, that’s the texture you want. Bake until a toothpick inserted in the center comes out clean, typically 18 to 20 minutes.

Easy Variations for Peach Almond Muffins

You can replace the peaches with nectarines or plums for a different stone fruit twist. For a nut-free version, omit the almonds and add a plain streusel. If you don’t have buttermilk, mix 3/4 cup milk with 1 teaspoon lemon juice and let it sit for 5 minutes. Add a teaspoon of orange zest for a citrus note.

What to Serve with Peach Almond Muffins

These muffins are wonderful on their own, but they shine with a cup of coffee or tea. For a brunch spread, pair them with scrambled eggs and fresh fruit. A glass of cold milk is also a classic choice.

How to Store Leftover Peach Almond Muffins

Store the muffins in an airtight container at room temperature for up to 2 days. They’ll stay moist and flavorful.

How to Freeze Peach Almond Muffins

To freeze, let the muffins cool completely, then wrap each individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave briefly.

Best Ways to Reheat Peach Almond Muffins

To reheat, microwave a muffin for 15-20 seconds for a warm, fresh-baked taste. For a crisper streusel, reheat in a 350°F oven for 5-7 minutes.

Frequently Asked Questions About Peach Almond Muffins

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches. Thaw them first and drain any excess liquid before folding into the batter. Proceed with the recipe as directed.

How can I make these muffins gluten-free?

Substitute the all-purpose flour with a good quality gluten-free all-purpose blend that measures cup-for-cup. The texture may be slightly different but still delicious.

Why did my muffins turn out dry?

Dry muffins are usually the result of overbaking or overmixing. Make sure to check doneness at 18 minutes and remove as soon as the toothpick comes out clean. Also mix gently until just combined.

Can I skip the almond extract?

Yes, you can omit the almond extract. The muffins will still have flavor from the peaches and almond streusel, but the almond taste will be less pronounced. You can increase the vanilla extract to 1 teaspoon to compensate.

Recipe

Peach Almond Muffins

These Peach Almond Muffins are incredible. They are the perfect breakfast treat! Easy to make with a delicious almond streusel topping.

easyVegetarian

15 min

Prep Time

20 min

Cook Time

35 min

Total Time

Servings

Breakfast

Course

American

Cuisine

373 kcal

Calories

Ingredients

Servings

muffins

2.25 cup all-purpose flour
0.5 tsp salt
2.25 tsp baking powder
1 cup brown sugar
0.5 tsp ground cinnamon
0.25 tsp ground nutmeg
0.125 tsp ground allspice

1 large egg
0.25 cup canola oil
0.75 cup buttermilk
0.5 tsp vanilla extract
0.25 tsp almond extract
1.5 cup diced peeled peaches, diced peeled

topping

0.25 cup all-purpose flour
0.25 cup brown sugar
0.5 tsp cinnamon

3 tbsp unsalted butter, cold
0.333 cup sliced almonds

Instructions

1
Preheat the oven to 400 degrees F. Line 14 muffin cups with paper liners or grease the cups. Set pan aside.
2
In a large bowl, whisk together flour, salt, baking powder, brown sugar, cinnamon, nutmeg, and allspice. Set aside.
3
In a small bowl, whisk together egg, canola oil, buttermilk, vanilla, and almond extract. Pour liquid ingredients over the dry ingredients and mix gently with a spatula. Mix until just combined. Gently stir in the peaches.

4
To make the almond streusel topping, in a small bowl, combine flour, brown sugar, cinnamon and butter. Mix with your hands until you have a crumbly mixture. It is ok to have pea size chunks of butter. Mix in the sliced almonds.
5
Pour muffin batter evenly into prepared muffin cups. Sprinkle the almond streusel topping on top of the muffins. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

Nutrition (per serving)

373kcal

Calorie breakdown

Protein6%22 kcal

Fat33%126 kcal

Carbohydrates61%232 kcal

How this was calculated — 18 of 18 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1976 kcal

saltSalt, table0 kcal

baking powderLeavening agents, baking powder, low-sodium11 kcal

brown sugarSugars, brown912 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)11 kcal

ground nutmegOil, nutmeg butter11 kcal

ground allspiceSpices, allspice, ground2 kcal

large eggEgg, whole, raw, fresh1 kcal

canola oilOil, canola530 kcal

buttermilkMilk, buttermilk, fluid, whole112 kcal

vanilla extractVanilla extract7 kcal

almond extractOil, almond11 kcal

diced peeled peachesPeaches, yellow, raw151 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached220 kcal

brown sugarSugars, brown228 kcal

cinnamonCinnamon buns, frosted (includes honey buns)11 kcal

unsalted butterButter, salted323 kcal

sliced almondsOil, almond706 kcal

Serving size ≈ 118 g · 14 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: almond, breakfast, brunch, Oven Baked, peach, vegetarian

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