The PEACH AND ALMOND MUFFINS, soft, fragrant and full of fruit, are irresistible little cakes that taste of summer and simplicity. Made without butter, with fresh diced peaches and enriched with almond flour, these muffins combine the sweetness of the fruit with the crunchy note of the nuts.
Perfect for breakfast, afternoon snack or for a summer brunch, they take only a few minutes to prepare and win you over at the first bite.
Also ideal to take with you to the beach or the mountains, they are a wholesome treat that smells like home and the season.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 206.62 (Kcal)
- Carbohydrates 24.68 (g) of which sugars 12.56 (g)
- Proteins 4.78 (g)
- Fat 10.56 (g) of which saturated 1.33 (g)of which unsaturated 6.56 (g)
- Fibers 1.15 (g)
- Sodium 76.64 (mg)
Indicative values for a portion of 64 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 yellow peach (ripe but firm)
- 1 egg (medium, room temperature)
- 3 tbsp vegetable oil
- 1/3 cup nonfat Greek yogurt
- 3/4 cup all-purpose flour
- 1/4 cup almond flour
- 1 1/2 tsp baking powder
- 1/3 cup sugar
- pinch pinch of salt
- lemon zest
What you’ll need for the peach and almond muffins
- 1 Bowl
- 1 Whisk
- 1 Sieve
- 6 Paper liners
- 1 Spoon
Preparation — peach and almond muffins
Peel the peach, cut it into cubes and set aside.
In a bowl beat the egg with the oil and the Greek yogurt until you obtain a homogeneous mixture.
Add the sifted flour and sifted baking powder, the almond flour, the sugar, the lemon zest and a pinch of salt.
Mix everything together and gently fold the peach cubes into the batter, stirring as little as possible so as not to deflate it.
Fill the muffin liners about three-quarters full. If you like, add a thin slice of peach on top of each muffin.
Bake in a preheated conventional oven at 356°F for 20–25 minutes, until golden and a skewer inserted comes out dry.Once baked, remove them from the oven and let them cool completely. Serve with a dusting of powdered sugar.
Storage
Peach and almond muffins keep for 3 days in an airtight container or covered with a cake dome. Store them in a cool, dry place, away from heat or humidity sources.
REFRIGERATOR
If it’s very hot, it’s better to keep them in the fridge to prevent the fruit from fermenting.
FREEZER
Arrange them in a container separated by parchment paper to prevent them from sticking to each other.
Before enjoying them, let them come back to room temperature or warm them for a few seconds in the oven or microwave to revive their softness.
