If there’s one thing you’ll come to know about me, it’s that I love muffins. Seriously. I whip up a batch and my kids and I can consume them all before lunchtime. You’ll find several of my muffin recipes on here- my all-time favorite Blueberry Muffins, Apple Pumpkin Muffins, and even Zucchini Carrot muffins {don’t judge- they’re so good!} Today I’ll share with you a great recipe for Peach Muffins!
When you dice the peaches for these, make sure they’re not too small- I love how they are visible even after they’re baked!
I found the original recipe here. Made some changes, of course!
Peach Muffins
- 3 cups all-purpose flour {I used half whole wheat flour}
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups vegetable oil {I used half applesauce}
- 3 eggs, lightly beaten
- 1 cup brown sugar
- 2 cups peeled, pitted, and chopped peaches {about 4 peaches}
- 2-3 TBSP milk {if your peaches are really ripe, they’ll be juicy and you won’t need as much milk!}
- 2-3 TBSP Turbinado {raw} sugar
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