Description
Delightful fresh peach muffins made with juicy peaches, tender crumb, and a hint of vanilla. These muffins are moist, flavorful, and perfect for a breakfast treat or snack. The recipe uses simple ingredients and features a light batter with fresh fruit, baked to golden perfection.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose or cake flour
- 1 cup white granulated sugar + 2 tablespoons for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 eggs, at room temperature
- 3/4 cup milk, at room temperature
- 1/2 cup vegetable oil (sunflower oil preferred)
- 1/2 teaspoon vanilla extract
Fruit
- 2 to 3 peaches, peeled and cut into small pieces or wedges
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (180ºC). Line 12 regular muffin tins with paper liners or grease them with butter or spray.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, and 1 cup sugar. Stir to combine evenly.
- Whisk Wet Ingredients: In a separate medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract just until blended. Avoid beating vigorously to keep the batter tender.
- Combine Wet and Dry: Pour the wet mixture all at once into the bowl with the dry ingredients. Stir gently with a rubber spatula to combine; the batter should be lumpy and not overmixed.
- Fill Muffin Tins: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to avoid overflow.
- Add Peaches and Sugar: Top each muffin with pieces of peeled peaches, being careful not to add too many chunks to prevent spillover. Lightly sprinkle the tops with the reserved 2 tablespoons of sugar.
- Bake: Bake the muffins for about 25 minutes. They should be golden brown with cracked tops, and a toothpick inserted in the center should come out clean. Avoid overbaking.
- Cool: Remove the muffins from the oven and let them cool on a wire rack before serving.
Notes
- How to peel peaches: Score a shallow cross at the bottom of each peach and blanch in boiling water for 30 seconds, then transfer to ice water to loosen skins for easy peeling.
- Baking time may vary depending on your oven and pan type. Use an oven thermometer to ensure accuracy and monitor muffins closely to prevent over or underbaking.
- Do not overmix the batter to ensure tender muffins; a lumpy batter is expected.
- Ensure the oven is fully preheated to 350ºF as muffins have a dense batter that requires oven spring for proper rising.
- If using canned peaches, drain thoroughly before cutting and using to avoid soggy muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
