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  • Writer's pictureDairy Keen

Peach Muffins

I found this recipe for a loaf of “bread” but I turned them into muffins. They are

delicious and can be frozen too.


Peach Muffins

1 large Eggs

½ Cup vegetable Oil

¾ Cup Sugar or ½ Cup Brown Sugar plus ¼ Cup Sugar

1 Cup Buttermilk

1 teaspoon Almond Extract or Vanilla Extract

2 cups all-purpose Flour

2 teaspoon Baking Powder

2 teaspoon Baking Soda

½ teaspoon Salt

½ teaspoon Cinnamon

2 Cups Fresh Peaches, Diced

½ Cup Chopped Almonds or Pecans or Walnuts


Spray 12 muffin tins with cooking spray or line with paper liners. Preheat oven to 375 degrees.

In a large bowl whisk together the eggs, oil, sugar, buttermilk, and extract.


In another bowl add the Flour, Baking Powder, Baking Soda, Salt, and Cinnamon.


Combine the wet and dry ingredients together. Fold in the peaches and nuts. Combine just until

incorporated. Too much mixing will make them tough.


Using an ice cream scoop fill the muffin cups 2/3 of the way full with the batter. (May make more or less than 12 muffins depending on the size of your tins.) Sprinkle the tops of the muffins with a little sugar and bake for 25 minutes or until a toothpick comes out clean.


**If using bottled peaches just drain them well and dice.

**I also like to add about ½ Cup raspberries to the batter.


To make Gluten Free use Gluten Free Cup to Cup Flour, but after mixing the batter together let it sit for 30 minutes to let the flour absorb better.

These freeze well.


Jan Dairy Keen

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