Spiced Peach Muffins
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.
Servings: 14 muffins
Calories: 225kcal
Equipment
- a muffin pan
Ingredients
- 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
topping
Instructions
- 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.
Nutrition
Calories: 225kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 150mg | Potassium: 142mg | Fiber: 1g | Sugar: 12g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg