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Peach Muffins

Author: Zoë François

Equipment

  • Muffin Pan
  • #16 Portion Scoop optional

Ingredients

  • 1/2 cup / 112g oil avocado oil, sunflower or other neutral flavored oils
  • 1 cup / 200g granulated sugar
  • 1 cup / 120g all-purpose flour
  • 1/4 cup / 35g whole-wheat flour
  • 1/2 cup / 60g almond flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 eggs at room temperature
  • 1/2 cup / 120ml buttermilk at room temperature
  • 1 tsp vanilla extract
  • 2 cups / 310g chopped fresh or frozen peaches cut into 1/2-inch chunks

TOPPING

  • 1/2 cup / 60g sliced almonds
  • 3 Tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1 pinch kosher salt
  • 1 Tbsp unsalted butter melted

Instructions

  • Preheat the oven to 375°F / 190°C. Line Muffin Pan (12 regular sized muffins) with paper liners.
  • In a large bowl stir together the oil, sugar, all three flours, baking powder, salt, eggs, milk, and vanilla until just combined. Gently fold in 3/4 of the chopped peaches.
  • Pour the batter equally into the prepared muffin pan. Pro Tip: Use a #16 portion scoop to neatly get the batter into the muffin liners.

Make the Topping

  • In a small bowl, toss together the almonds, sugar, cinnamon, salt, and melted butter. Distribute the topping over the muffin batter.
  • Scatter the remaining peaches evenly over the almond topping.

Bake

  • Bake until a tester comes out clean, about 25 minutes more. (It may take 5 minutes longer to bake if you are using frozen peaches.)
  • Allow to cool before eating. Can be frozen for a week, just let them cool completely and then place in a ziplock bag.