Try this Vanilla Peach Muffins Recipe recipe, or contribute your own.
- 1 large egg
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1/3 cup (80 ml) vegetable oil
- 1 1/2 cups (210 g) all-purpose flour (we use gold medal unble
- 3/4 cup (150 g) sugar plus 1 tablespoon for muffin tops
- 1 teaspoon ground ginger plus 1/8 teaspoon for muffin tops
- 1 teaspoon ground cinnamon plus 1/8 teaspoon for muffin tops
- 1/3 – 1/2 cup (80ml – 120 ml) milk reduced fat (2%) or whole milk are best
- 1/2 teaspoon almond extract optional
- 1 large ripe peach pit removed and finely chopped (about 1 1/4 cups)
- Carbohydrate 1.50046458134921 g
- Cholesterol 27.2541666650098 mg
- Fat 0.812270416302151 g
- Fiber 0.186637495040894 g
- Protein 1.48589916529559 g
- Saturated Fat 0.30897958310634 g
- Serving Size 1 1 muffin (28g)
- Sodium 105.928599956507 mg
- Sugar 1.31382708630832 g
- Trans Fat 0.11755374998136 g
- Calories 21 calories
Step-by-step
- Heat oven to 400 degrees F (205 C). Line eight standard-size muffin cups with paper liners. Add 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly). Lightly spray pan with non-stick cooking spray (or lightly oil).
- Whisk flour, 3/4 cup of the sugar, baking powder, ginger, cinnamon and the salt until well blended.
- In a measuring jug that holds at least 1 cup, combine vegetable oil and the egg. Fill the jug to the 1-cup line with milk (1/3 to a 1/2 cup of milk). Add vanilla and almond extract. Whisk until blended.
- Pour into bowl with dry ingredients and stir with a fork until just combined. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in peaches.
- Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners). Make sugar topping by combining 1 tablespoon of sugar with an 1/8 teaspoon of ginger and 1/8 teaspoon of cinnamon. Lightly sprinkle spiced sugar over muffins. (Use any remaining sugar to top cereal, buttered bread or add to coffee).
- Bake muffins 15 to 20 minutes or until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter. Transfer to a wire rack and cool completely.
Swapping regular milk for buttermilk alters the crumb structure by reacting directly with the baking powder for extra lift. Achieving the ideal texture in these muffins relies entirely on managing gluten development and moisture distribution.
- Mix the wet ingredients into the dry components using only a fork until barely combined, leaving a thick, lumpy batter that prevents tough, rubbery baked goods.
- Fill any empty muffin cups in the tin with two tablespoons of water to ensure the surrounding batter absorbs consistent thermal energy and bakes evenly at 400 degrees Fahrenheit.
- Measure the liquid fats and dairy together in a single measuring jug up to the one-cup line to minimize dish cleanup and streamline workflow.
- Bake for 15 to 20 minutes, pulling the pans from the oven the moment a wooden toothpick inserted into the center emerges with moist crumbs rather than wet batter.
Cooling the finished batches completely on a wire rack prevents internal steam from softening the crisp exterior crust. Storing them in an airtight container at room temperature preserves their structural integrity for up to three days.
