Spiced peach muffins straddle the delicious culinary line between summer and fall. Juicy nuggets of fresh peach mingle with fall spices in these warm and cozy muffins.
spiced peach muffins get us prepped for fall
My first crack at these muffins came out pretty good, although they were a little dense, and I can’t abide a stodgy muffin. Since the flavor was amazing, I went back to the drawing board and reformulated the recipe. Now they’re absolutely perfect and I highly recommend you give them a try. The peaches are tart and juicy, the walnuts extra crunchy, and the spices are heavenly. The aroma in the kitchen is pure fall.
what you’ll need for spiced peach muffins
- peaches ~ firm peaches are perfect for this recipe.
- walnuts ~ be sure to toast them first, that makes such a difference in flavor. Toast them on a dry baking sheet in a 350F oven for about 10 minutes.
- brown sugar ~ brown sugar contains molasses and gives these muffins a warm butterscotch flavor.
- spices: cinnamon, allspice, and nutmeg.
- cultured buttermilk ~ regular milk will work but the acidity in buttermilk makes these muffins light and tender.
- all purpose flour
- oil ~ any neutral vegetable oil, but canola oil is a great choice. Can you substitute melted butter? Sure, but I prefer the texture and moistness you get with oil.
- baking powder, baking soda, and salt
- granulated sugar for topping ~ you can add a little cinnamon to it if you like.
simple secrets to a great muffin
- Don’t over mix your batter, there’s no need to go after every little lump and bump!
- Preheat the oven and make sure it’s correct, a properly hot oven will spur the muffins to rise.
- Use buttermilk ~ I’ve never met a muffin recipe that didn’t benefit from buttermilk! Note: you can freeze extra buttermilk for later use, just shake it, and fill an ice cube tray. Freeze, then transfer the cubes to a container or freezer bag. Thaw before use.
- Fill muffin cups to the top, this ensures that you won’t have puny muffins.
- Let the batter rest for at least 30 minutes (even overnight!) before baking because they will rise higher.
more warm & cozy muffins
- Perfect Blueberry Muffins
- Chocolate Chip Peanut Butter Muffins
- Orange and Cardamom Muffins
- Perfect Rhubarb Muffins
- Perfect Lemon Muffins
- Double Chocolate Muffins
- Fresh Cranberry Muffins
Spiced Peach Muffins
- a muffin pan
- 2 large eggs
- 1/2 cup neutral vegetable oil like canola
- 3/4 cup brown sugar, packed (I used light brown sugar, you can use dark brown if you like.)
- 3/4 cup cultured buttermilk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 2 cups all purpose flour
- 2 ripe peaches, diced (don't peel)
- 1/2 cup chopped walnuts
- Butter or spray a muffin tin, or line with muffin tin liners. Note: I prefer to use liners as they make for moister, softer muffins.
- In a large mixing bowl, whisk together the eggs, oil, sugar, buttermilk, and extract. Get everything well combined.
- Whisk in the baking powder, baking soda, salt, and spices. Then fold in the flour. When the flour is almost all incorporated, fold in the peaches and walnuts. Mix just until everything is evenly incorporated and no dry flour remains.
- Fill your muffin cups quite full, I like to use an ice cream scoop. Let the muffins sit on the counter for 30 minutes to an hour. Note: this trick helps the muffins rise higher.
- Preheat oven to 375F
- Sprinkle the tops of the muffins with a little sugar, and bake in your preheated oven for about 25-27 minutes, or until risen and just turning golden. Different ovens vary greatly, so check these on the early side.