Peach Almond Muffins with White Chocolate Glaze

Peach and almond have a natural affinity that works well in these muffins and white chocolate glaze makes them an extra sweet treat.

Prep Time20

Cook Time25

Total Time45

Course: Snacks

Keyword: Chef Taffiny Elrod, Peaches & Cream

Keto Chow Flavor: Peaches & Cream

Recipe Creator: Chef Taffiny Elrod

Servings: muffin

Calories: 205.4kcal

Author: Taffiny Elrod

Line the muffin tin with paper liners and heat the oven to 350℉.
Combine the almond flour, Keto Chow, coconut flour and baking soda in a small mixing bowl and set aside.
Add the eggs to the butter mixture and mix well.
Pour the dry ingredients into the bowl and mix on low speed until fully combined.
Add the sour cream and beat on medium until combined.
Gently stir in the almonds on low speed or with a spatula.
Scoop the batter into the lined muffin tins.
Bake for about 25 minutes, or until a tester placed in the center of a muffin comes out clean and the tops are slightly browned.
Transfer to a rack to cool.
To make the glaze, place the heavy cream and the white chocolate chips in a microwave safe container and microwave in 15-second increments, until the white chocolate chips are soft enough to stir into the cream. If the mixture is very runny, refrigerate it for 10-20 minutes, until the glaze is still pourable but thick enough to cling to the spoon.
Drizzle about a Tbsp. of glaze over each muffin.
Store muffins tightly wrapped in the refrigerator for up to five days or store in the freezer for up to three months.