These spiced vanilla peach muffins, which have a delicately flavored vanilla batter and beautiful, juicy peaches, can be made in just one bowl.
The spiced vanilla peach muffins we’re going to create below have big, rounded tops, just like the ones available at numerous bakeries. They are quite easy to cook, even for breakfast in the morning.
How to Prepare Spiced Vanilla Peach Muffins
Despite being straightforward, these are flavorful. Extracts of vanilla and almond are added to the dough. (If you don’t have any on hand, the muffins are delicious without it.) We warm things up with ground ginger and cinnamon, which go nicely with the peaches.
Simply combine the dry ingredients until blended, whisk in the wet ingredients, and then bake the muffins as directed. No expensive machinery is required.
Remember: When making this or any other muffin recipe, mix the dry ingredients as thoroughly as you’d like, then mix the liquid ingredients as thoroughly as you’d like, but only until the two are combined.
The muffins will be heavy and flat if you overmix them. Please combine the ingredients in our recipe below using a fork. If you use a hand blender or stand mixer, the muffins can become dense.
These muffins were inspired by our blueberry muffins, which have a candy-like top that is one of our favorites. We top the batter with granulated sugar just before baking.
It then gets a little crunchier in the oven as it crisps up. For these peach muffins, we used the same procedure, but instead of using just sugar, we also included some ginger and cinnamon for a little more flavor.
Spiced Vanilla Peach Muffins
|10 minutes for preparation
COOK for 20 minutes.
These peach muffins are created with luscious, juicy peaches and a gently spiced batter. We keep the peach skins on because they have a nice texture.
Leave out the almond extract if you don’t have it. Although it provides a lovely sweetness, the muffins are still delicious without it.
Our recipe makes eight large, domed muffins. There are 12 muffin cups in a typical muffin tray. Please fill the empty glasses with 2 tablespoons of water.
The muffins will cook more uniformly because the water-filled cups will heat up at the same rate as the batter-filled ones.
YOU WILL NEED Spiced Vanilla Peach Muffins
- 1 ½ cups (195 grams) of 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 (80ml – 120 ml) milk, reduced-fat or whole milk are best
- 1 ½ teaspoons vanilla extract
- 1/2 teaspoon almond extract, optional
- 1 giant ripe peach, pit removed and finely chopped about 1 ¼ cups
SET UP BATTER
- The oven should be heated to 400 degrees. Put paper liners in eight muffin cups that are the normal size. The four empty muffin cups should be filled with 2 tablespoons of water (this helps make sure the muffins bake evenly). You can take extra care to prevent the muffin tops from sticking by lightly oiling or using non-stick cooking spray to lightly coat the top of the pan.
- The flour, 3/4 cup of sugar, baking powder, salt, ginger, and cinnamon should all be thoroughly combined.
- Combine vegetable oil and the egg in a measuring cup with a minimum capacity of one cup. Milk should be added until the measuring cup is full (1/3 to 1/2 cup).
- Add almond and vanilla extracts. Blend using a whisk.
- Pour into the bowl containing the dry ingredients, then mix briefly with a fork. Avoid overmixing.
- Add peaches and fold.
- Pour the batter into the eight muffin tins. (The batter will reach the paper liners’ tops.)
- 1 tablespoon sugar, 1/8 teaspoon each of ginger and cinnamon, and 1/8 teaspoon of sugar are combined to make the sugar coating. Sprinkle the spiced sugar sparingly over the muffins. (Add any leftover sugar to coffee, buttered bread, or cereal.)
- The muffins should be baked for 15 to 20 minutes, or until a toothpick inserted into the center of one comes out with crumbs rather than wet batter, and the tops are golden brown and no longer moist. To cool completely, transfer to a wire rack.
Storage: It’s recommended to consume these the same day. They eventually stop having their crunchy top. It is best, in our opinion, to put them in a plastic bag, lock it, and store it in the refrigerator for two to three days.
Then, just before eating, reheat it. Muffins can be frozen for up to three months by carefully wrapping them in aluminum foil or in freezer bags.
The batter should be thick and scoopable rather than runny, dry, or too thick like bread dough. Add flour, one tablespoon at a time, until the mixture is the right consistency if it is too runny. Add milk, one tablespoon at a time, to the batter if it’s too thick or dry.
PER SERVING: Serving Size 1 muffin / Calories 272 / Protein 4 g / Carbohydrate 41 g / Dietary Fiber 1 g / Total Sugars 23 g / Total Fat 11 g / Saturated Fat 2 g / Cholesterol 24 mg