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
Directions:
Preheat oven to 400 degrees F. Lightly grease 18 muffin cups.
In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and brown sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups. Top with a light sprinkle of Turbinado Sugar {raw sugar.}
Bake 20-25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
Cool 10 minutes before turning out onto wire racks to cool completely.
