Spiced Peach Muffins Make My DayKelsey Banfield
These sweet and spicy peach muffins are guaranteed to get your morning off to a great start. In fact, the other day they made me so cheery I scooped up half the batch and took them to our neighbor across the street. She was incredibly grateful for the impromptu baked goods delivery. After she’d taken her first few bites I asked her to babysit our fish for a week while we are away on vacation and she graciously agreed. I think the muffins did the trick. Like me, at first bite she was won over by the chunky peaches enveloped in warm spices. Even though I’d baked them during naptime the day before, the exceptionally tender crumb was buttery and moist like they’d just been pulled out of the oven. As my neighbor now agrees, these muffins just might be the peach muffin recipe you’ve always been looking for.
Spiced Peach Muffins
adapted from King Arthur Flour
Makes 16 muffins.
4 1/2 cups Unbleached All-Purpose Flour
1 teaspoon salt
4 1/2 teaspoons baking powder
2 cups dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3/4 cup vegetable oil
1 1/4 cups milk
4 peaches, diced (not peeled)
1. Preheat oven to 400ºF. Grease a 16 cup muffin tin, set aside.
2. In a large bowl combine flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon. Stir in eggs, vegetable oil and milk, then gently stir in fruit.
3. Heap the batter into cups; they’ll be very full. Sprinkle with granulated sugar. Bake for 25 to 30 minutes, or until muffins test done.