These are great muffins. They rise nicely, they're moist (sorry if you hate that word), have a great crumb that's dense without being too dense, and they're just sweet enough. The pops of juicy peach throughout the muffin give great texture and flavor, as do the almonds. This truly is a muffin--not a cupcake without frosting that we'll call a muffin to make it legit to eat it at breakfast (but no one actually does that, right?). I was a little worried while I was making them because the batter was extremely thick, but they came out wonderfully. I'll definitely be adding these to the rotation. If you're at high altitude, see the note below. The only change is to decrease the baking powder.
By the way, the recipe says it makes 8 muffins. I got 11 out of it. I'm not sure if the baking cups in the UK are bigger than US muffin tins. If you're in the UK, you may only get 8 muffins.
Peach Almond Muffins Recipe
Makes 10-11 muffins
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*Note: If you live at high altitude, decrease the baking powder to 2 1/4 teaspoons and keep everything else the same.
2 large ripe peaches
2 cups (225 g) all purpose flour
1 tablespoon (15 ml) baking powder*
1/2 cup + 3 tablespoons (150 g) sugar
1/4 cup + 4 teaspoons (40 g) ground almonds
6 tablespoons (75 g) butter, melted and cooled
1/4 cup (50 ml) canola oil
4 teaspoons (20 ml) sour cream
1 tablespoon (15 ml) sliced almonds (for the garnish)
Preheat your oven to 350 degrees.
Cut one peach into small pieces for inside the muffins. Cut the other peach into crescent slices for the top and set aside.
In a large bowl, stir together the flour, baking powder, sugar, and ground almonds. In a separate bowl, mix together the eggs, melted and cooled butter, oil, and sour cream. Pour the wet ingredients into the bowl with the dry ingredients. Partly fold in, add the chopped peaches, and continue to fold in until just combined.
Spoon the batter into a paper-lined muffin tin until the cups are 3/4 full (I put four tablespoons of batter into each cup). Arrange the peach slices on top of the muffins and sprinkle the sliced almonds on top. Bake for 27-29 minutes or until a toothpick comes out clean. Let stand in the pan for a few minutes and then remove to cool.
Source: Best Ever Book of Cupcakes & Muffins by Carol Pastor