Fresh Peach Muffins


When the peach season is in full swing, I try to take advantage of any opportunity to use this juicy, lucious fruit.  The peaches really add a lot of flavor to this basic muffin.



  • 1 cup fresh peaches, peeled and diced
  • 1 tsp. lemon juice
  • 1/4 cup canola oil
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup milk
  • 1/8 tsp. almond extract
  • 1-1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup walnuts, chopped
  • granulated sugar for topping

Preheat oven to 350 degrees F

In small bowl, combine diced peaches and lemon juice

In a medium  bowl, combine oil and sugar, beat in egg, milk and almond extract.  Gently stir peaches into this mixture.

In a separate medium bowl, whisk together the flour, baking powder and salt.  Fold in the peach mixture gently and stir in nuts.

Grease or insert paper liners in muffin tin for 9 muffins.  Divide batter between the 9 muffin cups and sprinkle tops with granulated sugar.  Pour an inch of water in the unused muffin cups.

Bake for 20-25 minutes @ 350 degrees F.  Remove muffins immediately from pan and place on rack to cool.

Yield:  9 delicious muffins


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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

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