These Peach Muffins are your new go-to for a burst of summer flavor! They’re incredibly soft, packed with juicy peaches, and so easy to whip up. You’ll love having these golden treats ready for breakfast or a sweet snack.
Key Ingredients & Substitutions:
- Fresh Peaches: Ripe, firm peaches are best. You can use frozen peaches (thawed and drained) in a pinch.
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Granulated Sugar: Brown sugar can be used for a slightly deeper, more caramel-like flavor.
- Baking Powder & Baking Soda: Essential leavening agents; do not substitute.
- Milk: Any dairy or non-dairy milk (almond, soy, oat) works well.
- Butter: Unsalted is preferred, but salted is fine; just reduce added salt by a tiny bit.
- Eggs: Provide structure and moisture.
Ingredients:
Main:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups fresh peaches, peeled, pitted, and diced
Optional Topping:
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Tools Needed: Muffin tin, paper liners or cooking spray, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Muffin Tin
Start by preheating your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray. This makes sure your peach muffins won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is well combined and there are no lumps. This forms the base of your delicious muffins.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth. This wet mixture will bring moisture and richness to your peach muffins.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are okay!
5. Fold in Peaches
Gently fold in the diced fresh peaches. Distribute them evenly throughout the batter. This step ensures every bite of your peach muffins is bursting with fruity flavor.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. If you’re using the optional topping, sprinkle a little cinnamon sugar over each muffin. This adds a lovely sweet crunch.
7. Bake the Muffins
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown. Let them cool in the tin for a few minutes before transferring to a wire rack.
Storage Instructions:
Store your peach muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer for up to 3 months. Thaw frozen muffins at room temperature or warm them gently in the microwave.
Frequently Asked Questions (FAQ):
Can I use frozen peaches for these muffins?
Yes, you can! Make sure to thaw them completely and drain any excess liquid before adding them to the batter.
Why are my muffins tough?
This usually happens from overmixing the batter. Mix just until the wet and dry ingredients are combined.
Can I add other fruits?
Absolutely! Blueberries or raspberries would be lovely additions or substitutions.
How do I know when the muffins are done baking?
A wooden skewer or toothpick inserted into the center should come out clean, with no wet batter attached.
Can I make these mini muffins?
Yes, reduce the baking time to about 10-15 minutes for mini peach muffins.
Do I need to peel the peaches?
While optional, peeling the peaches results in a smoother texture. If you don’t mind a little texture from the skin, you can leave it on.