Peach Muffins
Peach Muffins topped with chopped pecans. This recipe halves easily if you'd prefer 6 muffins instead of 12.
Servings 12
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (210 grams)
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ¾ teaspoon vanilla
- ¼ teaspoon almond extract
- 1 ¼ cups coarsely chopped fresh or drained canned peaches
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Grease 12 muffin cups or line with paper liners.
- In a mixing bowl, thoroughly combine dry ingredients and make a well in the center.
- In a second bowl, stir together eggs, oil, vanilla and almond extract. Add egg mixture to flour mixture and stir just until moistened. Stir in peaches.
- Divide batter among muffin cups and sprinkle nuts on top.
- Bake for 25-28 minutes or until the tops start to brown.
Notes
For gluten free peach muffins, use 1 ½ cups King Arthur Multi-Purpose Baking Mix and add 1 teaspoon xanthan gum.