Ingredients:

4 medium ripe peaches, peeled and diced into 1/2” cubes

2 eggs

3/4 cup sugar

2/3 cup milk, lukewarm

5 TBLS melted butter, cooled

2 cups flour, sifted

2 tsps baking powder 

1 tsp vanilla

1 tsp almond extract 

Pinch of salt

Shaved almonds to decorate

Directions:

Prepare a 12-muffin pan by inserting cupcake liners.

Set aside.

Blend eggs, sugar, almond extract and vanilla until sugar is dissolved.

Add milk and cooled melted butter.

Mix well.

Add flour, baking powder and salt 

Blend until flour is fully incorporated.

Your goal is to achieve a cake batter-like consistency.

If batter is too dry, add a bit more milk. 

If too wet, add a bit more flour.

Finally, add the diced peaches (see Tips) and blend them in the batter with a spatula.

Carefully spoon all of the batter equally into the 12 cupcake liners.

Add a couple pieces of peaches (if following my tip) and a few shaved almonds on top.

Bake in preheated 350F oven for about 30 minutes or until lightly golden.

Sprinkle with powdered sugar before serving.

Makes 12 muffins.

TIPS:

If you like, save a few chunks of the peaches to place on top of the muffins BEFORE placing in the oven to bake. 

Do not over-beat the batter when adding the flour or you’ll end up with a heavier muffin.

You can substitute the 1 tsp of almond extract with zest of one lemon for a more citrusy flavor.