Description
These fresh peach muffins are moist, tender, and bursting with juicy peach flavor. Made with simple pantry ingredients, they feature sweet, fresh peaches embedded in a lightly sweetened cake-like batter. Perfect for breakfast, a snack, or tea time, they’re easy to prepare and bake to golden perfection in just 25 minutes.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose or cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup white granulated sugar
- 2 tablespoons white granulated sugar (for sprinkling)
Wet Ingredients
- 2 eggs, at room temperature
- 3/4 cup milk, at room temperature
- 1/2 cup vegetable oil (sunflower oil recommended)
- 1/2 teaspoon vanilla extract
Fruit
- 2 to 3 peaches, peeled and cut into small pieces or wedges
Instructions
- Preheat the oven: Set your oven to 350ºF (180ºC) and prepare a 12-cup muffin tin by lining with paper liners or greasing with butter/spray.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, salt, and sugar. Stir to combine evenly.
- Combine wet ingredients: In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla until smooth, making sure there are no streaks of egg whites.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients all at once. Stir gently with a rubber spatula just until combined. The batter will be lumpy—avoid overmixing to keep the muffins tender.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Add peach pieces on top of each muffin, being careful not to overfill the cups with fruit as it may overflow.
- Add sugar topping: Lightly sprinkle the tops of each muffin with the reserved 2 tablespoons of sugar for a sweet, crunchy finish.
- Bake: Place the muffins in the preheated oven and bake for about 25 minutes. Look for a cracked, golden brown top and test doneness by inserting a toothpick or cake tester into the center of a muffin; it should come out clean.
- Cool: Remove muffins from the oven and allow them to cool in the pan briefly before transferring to a wire rack to cool completely.
- Storage: These muffins are best enjoyed the day they are made but can be covered and kept at room temperature for a day. For longer storage, wrap leftovers in plastic wrap or place in an airtight container and refrigerate for a few days or freeze for up to a month.
Notes
- To peel peaches easily, blanch them in boiling water for 30 seconds, then transfer to an ice bath; the skins will slip off easily.
- Baking times can vary depending on your oven and pans, so check doneness early and use a thermometer to confirm your oven temperature is accurate.
- Do not overmix the batter; gentle folding keeps muffins tender and light.
- Use a fully preheated oven to help muffins rise properly and develop a nice crumb texture.
- If using canned peaches, ensure they are well drained before cutting into pieces and adding to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
