Prep 10 mins
Cook 25 mins
Make with fresh or canned peaches. Can be made as a loaf, if desired.
- 1 1⁄2 cups flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 cup sugar
- 1⁄2 cup light brown sugar
- 1⁄4 teaspoon cinnamon
- 2 eggs, well beaten
- 1⁄2 cup oil
- 1⁄2 teaspoon vanilla
- 1⁄4 cup chopped almonds (optional)
- 1 1⁄4 cups chopped peaches
- Preheat oven to 350. Lightly grease muffin tins or greased/floured 9" x5" bread loaf pan.
- In a large mixing bowl, combine the flour, salt, baking soda, sugars and cinnamon. Make a well in the center; add the eggs, oil and vanilla and stir just until dry mixture is moistened.
- Stir in almonds, if using them.
- Stir in the chopped peaches.
- Pour about 1/3 cup of batter into the muffin tins. Bake at 350 for 20-25 minutes or until toothpick tests done.
- If baking in the loaf pan, bake at 350 for 1 hour or until done.
Sarah M's review needs to be deleted! This is by far the best peach baked good I have ever tasted! At first I was skeptical because of how thick the batter was but once I added the fresh peaches it loosened up. In 1 hour it baked perfectly and I had a piece cut off before it even cooled all the way. Please try this recipe, you won't be sorry you did.
These muffins are great and easy to make...not sure what happened with Sarah M. when she made them. They are moist and delicious...I'm freezing some to have on hand. Will also make some of the batter as bread (I have LOTS of peaches to deal with and was looking for something other than canning.) I also used walnuts instead of almonds. Love this recipe.
I'm sorry that Sarah M. had such a difficult time making this recipe, but we've made it three or four times now and it's always so-o-o good. Though its great as either a muffin or a loaf, we usually do a loaf. Its awesome by itself, but also holds up well to toppings, whipped cream, ice cream etc. We've also used different fruits, different nuts, and flavoring. Enjoy