Almond Peach Oat Muffins

Almond Peach Oat Muffins

Based on 0 ratings
N

Niloufar Doroud

Community member

"These muffins are simply packed with flavors and texture. For me, there’s nothing better than having one of them with a fresh, strong coffee in the morning. They can be baked in 14-16 normal muffin cases, or 10-12 muffins and 8-10 mini muffins."

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings2
peaches
½ tbsp
chopped almonds
5 g
rolled oats
18¾ g
sugar
25 g
flour
g
wheat bran
tsp
baking powder
tsp
salt
g
butter
3⅛ g
oil
egg
tsp
vanilla extract
tsp
almond extract
9⅜ ml
milk
tsp
vinegar
9⅜ ml
cream
g
semi-sweet chocolate chip (optional)

Utensils

knife, oven, muffin tin, 12 muffin liners, muffin tin (mini), 10 muffin liners (mini), 2 bowls (small), 1 bowl, whisk, 1 bowl (large), hand mixer with beaters, liquid measuring cup, rubber spatula, toothpick, wire rack

  • Step 1/7

    Core and dice the peaches; you should have about 1 1/2 cups of cubed peaches. Set aside. Heat the oven to 190 C. Prepare a 12 cup muffin tray and 8-10 cups of a mini muffin tray by adding a paper liner inside each cup.
    • peaches
    • knife
    • oven
    • muffin tin
    • 12 muffin liners
    • muffin tin (mini)
    • 10 muffin liners (mini)

    Core and dice the peaches; you should have about 1 1/2 cups of cubed peaches. Set aside. Heat the oven to 190 C. Prepare a 12 cup muffin tray and 8-10 cups of a mini muffin tray by adding a paper liner inside each cup.

  • Step 2/7

    In a small bowl mix half of the chopped almonds with 2 tbsp of rolled oats. In another small bowl reserve 1-2 tbsp of sugar. Set both aside. In a medium bowl whisk the remaining oats and almonds with flour, wheat bran, salt and baking powder.
    • ½ tbsp chopped almonds
    • 5 g rolled oats
    • 25 g flour
    • g wheat bran
    • tsp baking powder
    • tsp salt
    • 18¾ g sugar
    • 2 bowls (small)
    • 1 bowl
    • whisk

    In a small bowl mix half of the chopped almonds with 2 tbsp of rolled oats. In another small bowl reserve 1-2 tbsp of sugar. Set both aside. In a medium bowl whisk the remaining oats and almonds with flour, wheat bran, salt and baking powder.

  • Step 3/7

    Add the butter, oil, remaining sugar and a few drops of milk in a large bowl and beat until pale and creamed. Add the egg followed by vanilla and almond extract, continue beating until the mixture is getting a bit thick.
    • g butter
    • 3⅛ g oil
    • egg
    • tsp almond extract
    • tsp almond extract
    • 1 bowl (large)
    • hand mixer with beaters

    Add the butter, oil, remaining sugar and a few drops of milk in a large bowl and beat until pale and creamed. Add the egg followed by vanilla and almond extract, continue beating until the mixture is getting a bit thick.

  • Step 4/7

    In a measuring cup, add the vinegar and milk, let stand for 5 min. Add the flour mixture alternating with buttermilk and cream into the batter in batches, folding until just combined, a few clumps of flour is totally acceptable here.
    • 9⅜ ml milk
    • tsp vinegar
    • 9⅜ ml cream
    • liquid measuring cup
    • rubber spatula

    In a measuring cup, add the vinegar and milk, let stand for 5 min. Add the flour mixture alternating with buttermilk and cream into the batter in batches, folding until just combined, a few clumps of flour is totally acceptable here.

  • Step 5/7

    Spoon three quarter of the batter into the prepared 12 muffin cases, about a tbsp and half for each one. Add chocolate chips, if using, into the remaining batter. Carefully fill the mini muffin cases with the chocolate-batter, about a tsp and half for each.
    • g semi-sweet chocolate chip (optional)

    Spoon three quarter of the batter into the prepared 12 muffin cases, about a tbsp and half for each one. Add chocolate chips, if using, into the remaining batter. Carefully fill the mini muffin cases with the chocolate-batter, about a tsp and half for each.

  • Step 6/7

    Sprinkle the 12 muffins with almond-oat mixture, then sprinkle all of them with the reserved sugar. Bake for 20-25 min. until all the top of mini muffins are golden brown and a toothpick inserted into their center, comes out clean. Remove them from the oven, continue baking the rest for 5-10 min. until the tops are golden and the toothpick checking works for them as well.
    • toothpick

    Sprinkle the 12 muffins with almond-oat mixture, then sprinkle all of them with the reserved sugar. Bake for 20-25 min. until all the top of mini muffins are golden brown and a toothpick inserted into their center, comes out clean. Remove them from the oven, continue baking the rest for 5-10 min. until the tops are golden and the toothpick checking works for them as well.

  • Step 7/7

    Cool briefly on a wire rack. Enjoy as a simple breakfast or a light evening treat!
    • wire rack

    Cool briefly on a wire rack. Enjoy as a simple breakfast or a light evening treat!

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