Peachy Muffins
Indulge in the sweet and juicy flavors of summer with these delightful Peachy Muffins! Bursting with chunks of fresh, ripe peaches and a hint of warm cinnamon, these homemade muffins are the perfect blend of fruit-forward sweetness and cozy spice. Made with pantry staples like all-purpose flour, granulated sugar, and vanilla extract, this quick and easy recipe comes together in just 15 minutes of prep time, making it an ideal choice for busy mornings or snack breaks. For an extra touch of indulgence, sprinkle the muffins with a brown sugar topping before baking, creating a lightly caramelized crust. Serve them warm out of the oven or save some for later—they stay moist and flavorful for days with proper storage. Perfect for breakfast, brunch, or dessert, these peach muffins are a must-try treat that brings the taste of summer to your table all year round!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.75 cups Milk
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh peaches (diced)
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Brown sugar (optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon. Whisk until evenly distributed.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
If desired, sprinkle the tops of the muffins with a pinch of brown sugar for added sweetness and a caramelized texture.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 216.5 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 361 mg | 28% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
