Soft, Moist and Bursting with flavor, these peach muffins capture the sweet taste of summer. Made with fresh peaches or nectarines and a splash of vanilla and spices.
Servings 9 people
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups diced peaches (about 1 large peach)
Heat oven to 400 degrees F.
Line a regular sized muffin tin with 9 paper liners. Add a little water to the remaining empty cups.
Whisk flour, sugar, baking powder, ginger, cinnamon and salt until well blended.
In a separate container, whisk together vegetable oil, egg, milk, vanilla and almond extract until blended.
Pour dry ingredients into the bowl of wet ingredients and stir until just combined. Do not over mix!
Fold in the peaches.
Divide batter into the prepared 9 muffin cups, filling the paper liners three quarters the way from the top.
Bake muffins 15 to 20 minutes or until tops are golden brown.
Let them rest for 10 min before removing them from the pan.
Fresh or Frozen Peaches: It's okay to use frozen peaches for this recipe if fresh peaches are not in season. No need to thaw them, just measure them out and put them in the recipe frozen.
Freezer: You can place these muffins in ziplock freezer bags and they will stay fresh for up to 3 months. Just take one out and let it thaw on the counter or microwave for 10 sec at a time to defrost.
Serving: 1g | Calories: 240kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 185mg | Fiber: 1g | Sugar: 20g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg