Description
Delicious and fluffy peach muffins perfect for breakfast or a snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk (dairy or dairy-free)
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or canned peaches, diced (with juice drained if canned)
- 1 teaspoon ground cinnamon (for topping)
- ½ cup brown sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it with cooking spray.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix together the milk, melted butter, eggs, and vanilla extract until everything is blended smoothly.
- Pour the wet ingredients into the dry ingredients, stirring gently just until combined. Be careful not to over-mix; a few lumps are perfectly normal.
- Gently fold in the diced peaches, ensuring they’re evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin pan, filling each cup about two-thirds full.
- In a small bowl, mix the cinnamon and brown sugar together, then sprinkle generously on top of the muffins.
- Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Once baked, let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free option, use almond milk or any other dairy-free milk alternative.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg