Spiced Peach Muffins
Start your day with the warm, comforting flavors of these Spiced Peach Muffins—perfectly moist and packed with juicy chunks of ripe peaches. Infused with a medley of aromatic spices like cinnamon, nutmeg, and ginger, these bakery-style muffins deliver a burst of cozy sweetness in every bite. Made with simple pantry staples and ready in under 40 minutes, this recipe is easy to whip up for breakfast, brunch, or an afternoon treat. The delicate balance of sweet peaches and warming spices creates a flavor profile that's both unique and irresistibly satisfying. Serve them warm with a pat of butter or enjoy them as-is for a grab-and-go snack! With their fruity charm and spice-kissed aroma, these muffins are destined to become a family favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons salt
- 2 pieces large eggs
- 0.5 cups whole milk
- 0.5 cups unsalted butter, melted and slightly cooled
- 1 teaspoons vanilla extract
- 1.5 cups ripe peaches, peeled, pitted, and diced
- 1 tablespoons all-purpose flour (for tossing peaches)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners, or grease it lightly with butter or nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate medium bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; it's okay if there are a few lumps.
In a small bowl, toss the diced peaches with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins during baking.
Fold the floured peaches into the muffin batter, being careful not to mash them.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer 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 3 days.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 19.9 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 110 mg | 2% | |
*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.
