This is the first recipe I came up with after a recent peach-picking trip to Hollin Farms with my kids. On the drive home, my son was already devouring a peach, and I was already thinking of what I would make with the fuzzy beauties.
Before I moved on to peach pie and peaches over vanilla ice cream (my favorite), I was determined to use them in some kind of breakfast recipe. Peach pancakes crossed my mind, obviously fresh peaches sliced up on yogurt or french toast would be delicious, but then my thoughts landed on muffins. Peaches with brown sugar and vanilla? Yes, please. I’m not really sure why peach muffins aren’t as common as banana or blueberry, but maybe this recipe will change that.
PS: I’ve got a few more peach recipes to come. (We picked lots!). Stay tuned.
Makes 12 muffins
- 1 ½ cups peeled and chopped peaches (should be about 2-3 peaches)
- 1/3 cup brown sugar
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- 1/2 cup sour cream
- 1/2 cup milk
- 1/3 cup vegetable oil or any flavorless cooking oil
- 1 egg
- 1 teaspoon vanilla extract
- granulated sugar for sprinkling
Preheat oven to 400. Line a muffin tin with 12 paper liners.
Stir flour, baking powder, baking soda, salt, cinnamon, and ginger in a large mixing bowl and set aside.
Stir brown sugar, sour cream, milk, oil, egg, and vanilla in a medium bowl.
Add wet ingredients to dry along with the peaches.
Stir just until combined. I use a fork, because it really prevents over mixing. As I’ve said before, muffin batter should be lumpy and kind of ugly. You will end up with the yummiest, most tender muffins this way. Trust me.
Scoop your gently mixed batter into muffin tins. Sprinkle tops with sugar if you want a crackly, sparkly crust.
Bake in preheated oven for 15-17 minutes or until muffins are domed and lightly golden and a toothpick comes out clean.