Description
Warm spices mingle with sweet peaches in these tender muffins that rise to golden perfection. Each bite delivers a soft crumb and juicy fruit pockets dusted with cinnamon.
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup diced fresh peaches
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl beat the granulated sugar, brown sugar, egg, milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, then fold in the diced peaches.
- Divide the batter evenly among the muffin cups, filling each about two thirds full.
- Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use ripe, juicy peaches for maximum flavor and moisture.
- Avoid overmixing the batter to keep the muffins tender.
- Store cooled muffins in an airtight container at room temperature for up to three days.
- Muffins can be frozen in a sealed bag for up to two months; thaw before serving.