How to Make Muffins with Peaches

Muffins with Peaches

These may be simple, but they don’t lack flavor. The batter is laced with vanilla and almond extracts. (If you don’t have it on hand, the muffins are excellent without the almond extract). We add warmth with ground ginger and cinnamon — both complement the peaches well.

Easy Vanilla Peach Muffins Recipe


YOU WILL NEED


↬1 ¹/₂ cups (195 grams) all-purpose flour
↬³/₄ cup (150 grams) sugar, plus 1 tablespoon for muffin tops
↬2 teaspoons baking powder
↬1 teaspoon ground ginger, plus ¹/₈ teaspoon for muffin tops
↬1 teaspoon ground cinnamon, plus ¹/₈ teaspoon for muffin tops
↬¹/₂ teaspoon kosher salt
↬¹/₃ cup (80 ml) vegetable oil
↬1 large egg
↬¹/₃ –  ¹/₂ cup (80 ml – 120 ml) milk, reduced fat (2%) or whole milk are best
↬1 ¹/₂ teaspoons vanilla extract
↬¹/₂ teaspoon almond extract, optional
↬1 large ripe peach, pit removed and finely chopped (about 1 ¹/₄ cups)

DIRECTIONS


PREPARE BATTER


Heat oven to 400 degrees F. Line eight standard-size muffin cups with paper liners. Add 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly). Lightly spray pan with non-stick cooking spray (or lightly oil).

Whisk flour, ³/₄ cup of the sugar, baking powder, ginger, cinnamon and the salt until well blended.

In a measuring jug that holds at least 1 cup, combine vegetable oil and the egg. Fill the jug to the 1-cup line with milk (¹/₃ to a  ¹/₂ cup of milk). Add vanilla and almond extract. Whisk until blended. Pour into bowl with dry ingredients and stir with a fork until just combined. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in peaches.

TO FINISH


Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners). Make sugar topping by combining 1 tablespoon of sugar with and ¹/₈ teaspoon of ginger and ¹/₈ teaspoon of cinnamon. Lightly sprinkle spiced sugar over muffins. (Use any remaining sugar to top cereal, buttered bread or add to coffee).

Bake muffins 15 to 20 minutes or until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter. Transfer to a wire rack and cool completely.
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