Description
Quick Peach Muffins are soft, buttery breakfast muffins made with chopped peaches, cinnamon, brown sugar, and a tender homemade crumb.
Ingredients
Scale
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups chopped peaches, fresh or well-drained canned
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Add the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract to a stand mixer bowl or large mixing bowl.
- Mix on the lowest speed for about 30 seconds, just until smooth.
- Sift or whisk together the flour, baking soda, salt, and cinnamon in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix on low only until combined.
- Fold in the chopped peaches gently with a spatula.
- Divide the batter evenly among the prepared muffin liners.
- Bake for 20 to 22 minutes, or until the tops spring back and a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack before serving.
Notes
- Use ripe fresh peaches for the best flavor.
- If using canned peaches, drain them well and pat them dry before chopping.
- If using frozen peaches, thaw, drain, and pat dry before adding to the batter.
- Do not overmix the batter after adding the flour.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 19
- Sodium: 160
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0.1
- Carbohydrates: 31
- Fiber: 1
- Protein: 3
- Cholesterol: 31