Peach Muffin Recipe
Peach Muffin Recipe
Table of Contents
Peach Muffin Recipe
This delicious peach muffin recipe is perfect for breakfast or as a snack. Bursting with fresh peaches and a hint of cinnamon, these muffins are moist, fluffy, and easy to make. Enjoy them warm from the oven or stored for later.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 2 cups fresh peaches, diced (about 2 medium peaches)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg (optional)
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Add Peaches: Gently fold in the diced peaches and nuts (if using).
- Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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Peach Muffin Recipe
This delicious peach muffin recipe is perfect for breakfast or as a snack. Bursting with fresh peaches and a hint of cinnamon, these muffins are moist, fluffy, and easy to make. Enjoy them warm from the oven or stored for later.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 cup milk
- 2 cups fresh peaches diced (about 2 medium peaches)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg optional
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Add Peaches: Gently fold in the diced peaches and nuts (if using).
- Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Variations: You can substitute other fruits like blueberries or raspberries for a different flavor.
- Serving Suggestion: Serve warm with a pat of butter or a drizzle of honey for extra deliciousness.
