Peach Power Muffins ~ I can’t believe it’s here but, it is and I am thrilled about it. Peach season! Roadside stands and farmers markets are starting to pop with these juicy, golden spheres of natures candy. And when I found out years ago that peaches even grew in Texas I was doing a BIG happy dance. Peaches are fine, of course, on their own and are best stored on the kitchen counter in a brown paper bag until they are just soft enough to bite into. However, last week I went a little peach crazy (moi?!) and bought a LOT. So … I made these Peach Power Muffins which turned out great to serve as a breakfast on-the-go or for an after school snack.
I love, love, love peaches.
Top the muffins with a few sprinkles of sugar and almonds.
Then bake them up.
WATCH: They are so good I decided to make them on Studio 512 with Amanda Tatom.
Preheat the oven to 350 degrees. Line jumbo muffin tin with liners and set aside.
Add 3 pitted peaches into a blender with milk and maple syrup, pulse together until well combined, then set aside.
In a large bowl combine flour, protein powder, baking powder, and salt and set aside. In another bowl, add butter, eggs, and milk mixture and stir together until well combined. Slowly add the flour mixture into the milk mixture and continue to stir together. Finally add in the remaining peaches and and continue to stir until well combined. Fill prepared muffin cups half to 3/4 of the way up. Sprinkle each one with a 1/4 teaspoon of sugar and two teaspoons of almonds. Place in the oven and bake for 20-28 minutes or until a toothpick comes out clean.