Peach and almond muffins

The best dairy-free breakfast treat 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 you can certainly use melted butter and regular milk if you prefer. 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
  • 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


  • Heat oven to 400 degrees F. 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.

delicious muffins made with peaches, almonds and almond milk

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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4 Responses to Peach and almond muffins

  1. Pamela Midgley says:

    Hi Paula, Can I use canned peaches for the peach and almond muffin recipe?     Thank you! Pam

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