Fresh Peach Muffins
Fresh, fluffy, and moist peach muffins made with ripe peaches, warm spices, and bakery-style texture.
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Servings: 12 muffins
Calories: 210kcal
Cost: $8–10
Equipment
- 1 Standard 12-cup muffin tin For baking muffins
- 12 Paper muffin liners Or use cooking spray
- 2 Large mixing bowls Wet & dry ingredients
- 1 Rubber spatula For gentle folding
- 1 Wire whisk Mixing dry ingredients
- 1 Measuring cups/spoons Standard set
- 1 Paring knife To peel peaches
- 1 Cutting board For chopping peaches
- 1 Toothpick Test doneness
Ingredients
- 2 cups Fresh ripe peaches Peeled & diced
- 2 cups All-purpose flour Toss some with peaches
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar Packed
- 2 large Eggs Room temp
- 0.5 cup Unsalted butter Melted & cooled
- 0.75 cup Whole milk Room temp
- 1 teaspoon Vanilla extract Pure
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon Ground
- 0.25 teaspoon Nutmeg Ground
Instructions
- Preheat oven to 375°F, line muffin tin.
- Peel and dice peaches, toss with a bit of flour.
- Mix flour, sugars, baking powder, salt, cinnamon, and nutmeg in a bowl.
- In another bowl, whisk eggs, milk, vanilla, and melted butter until smooth.
- Stir peaches into wet mixture.
- Fold wet ingredients into dry mixture gently. Do not overmix.
- Divide batter evenly into lined muffin cups.
- Bake for 18–22 minutes or until golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 80g | Calories: 210kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 170mg | Potassium: 160mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1.2mg