The most flexible breakfast treat recipe ever!
I’ve said it before and I’ll say it again. Muffins are awesome, especially when they’ve got fresh fruit tucked inside. This particular version was inspired by one of my absolute favourite combinations – peaches and cardamom – and I’m pretty sure ginger would be equally delicious. I’ve used canola oil and almond milk to make these dairy-free, but I’ve also made them with canned (evaporated) milk and regular milk. The peaches can be fresh or canned and if peaches aren’t your thing, this recipe would be great with plums, nectarines, pears or apricots as well. For a few more fruitylicious muffins, check out these pear-gingerbread beauties, my favourite protein-packed ones with blueberries and bananas, or these heavenly caramel apple muffins.
- 1 1/2 cups (375 mL) all-purpose flour
- 3/4 cup (185 mL) white sugar
- 2 teaspoons (10 mL) baking powder
- 1 teaspoon (5 mL) freshly ground cardamom
- 1/2 cup (125 mL) slivered or sliced almonds
- 1/2 teaspoon (2.5 mL) kosher salt
- 1/3 cup (90 mL) canola oil (or butter, melted, if you wish)
- 1 large egg
- 1/3 – 1/2 cup (90mL – 125 mL) almond milk*
- 1 teaspoon (5 mL) vanilla extract
- 1 1/4 cups (310 mL) finely chopped fresh peaches (about 1 large)**
- 2 teaspoons (10 mL) white sugar mixed with 1/2 teaspoon cinnamon, for topping
*Regular dairy milk, canned evaporated milk, oat milk or coconut milk would all be good. Even water would work just fine!
**You can use canned peaches as well, just be sure to pat the slices dry with a paper towel before chopping finely.
- Heat oven to 400F. Line twelve muffin cups with paper liners.
- Put flour, 3/4 cup sugar, baking powder, cardamom and salt in a large bowl and stir with a fork. Add almonds and stir again.
- In a 1 cup (250 mL) measure, combine the canola oil and the egg. Beat to blend then add enough almond milk to fill to the 1 cup (250 mL) mark. Add vanilla extract and stir gently to combine.
- Pour the liquids over the dry ingredients and stir with a fork until just combined, forming a thick batter. Fold in chopped peaches.
- Divide batter between the muffin cups. Sprinkle cinnamon-sugar mixture over tops and bake in preheated oven 16 – 18 minutes until tops are golden and a toothpick tester comes out with just a few crumbs.
- Let cool on a wire rack for a few minutes before serving. Freeze leftover muffins in an airtight container.
Makes 12 muffins.
What a great combo!
Thank you and yes! A super tasty combo !
Hi Paula, Can I use canned peaches for the peach and almond muffin recipe? Thank you! Pam
Hi Pam, yes for sure – just pat the peaches dry before chopping!
Can I replace the flour with gluten free flour
If you have made muffins successfully before with gluten-free flour then yes, I am sure you could. I would refer back to a gluten-free muffin recipe to see if you need to adjust the amount of baking powder (my recipe is 1.5 c flour to 2 tsp baking powder).