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Almond Peach Oat Muffins

Too few ratings

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

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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