Almond Peach Oat Muffins

Too few ratings

Niloufar Doroud

Community Member

Difficulty

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

Ingredients

Servings:-16+
peaches
4 tbsp chopped almonds
40 g rolled oats
150 g sugar
200 g flour
10 g wheat bran
1 tsp baking powder
⅓ tsp salt
50 g butter
25 g oil
egg
½ tsp vanilla extract
½ tsp almond extract
75 ml milk
1 tsp vinegar
75 ml cream
50 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.
    • 4 tbsp chopped almonds
    • 40 g rolled oats
    • 200 g flour
    • 10 g wheat bran
    • 1 tsp baking powder
    • ⅓ tsp salt
    • 150 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.
    • 50 g butter
    • 25 g oil
    • egg
    • ½ tsp almond extract
    • ½ 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.
    • 75 ml milk
    • 1 tsp vinegar
    • 75 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.
    • 50 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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