Peach Muffins
Celebrate peach season with peach muffins! These muffins are extra juicy and bursting with flavor, and you can even use canned or frozen peaches if you don’t have fresh peaches on hand. Moist, tart, and naturally sweet, I can guarantee this scrumptious seasonal treat will leave you feeling absolutely peachy!
Ingredients
- ½ cup avocado oil canola or grapeseed oil
- ½ cup unsweetened applesauce
- ¼ cup vanilla or plain Greek yogurt brought to room temperature
- 2 large eggs brought to room temperature
- 2 teaspoons pure vanilla extract
- ⅔ cup packed light brown sugar
- ½ cup white sugar
- 1 ½ cups chopped peaches fresh, canned (drained), or frozen (defrosted)
- 2 cups (250g) all-purpose flour or whole wheat pastry flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 3 tablespoons sanding sugar or demerara sugar
Instructions
- Preheat the oven to 425°F and move the baking rack to the center of the oven. Line 2 cupcake pans with 12 cupcake liners, adding the liners to every other cup. Brush the top of the cupcake pan around each liner with oil or butter to help the muffins release more easily from the pan.
- In a large mixing bowl, whisk the oil, applesauce, yogurt, eggs, vanilla extract, brown sugar, and white sugar until combined.
- In a small mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together until combined.
- Add the dry ingredients to the wet ingredients. Stir in until just combined.
- Add the chopped peaches to the batter. Gently fold in until just combined.
- Scoop the batter into the muffin cups, dividing it evenly between them (about ⅓ cup per muffin cup). Sprinkle 1 teaspoon of the coarse sugar on top of each muffin.
- Bake the muffins at 425°F for 10 minutes. Rotate the muffins 180 degrees in the oven and decrease the temperature to 350°F. Bake for 10-12 more minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Cool the muffin trays on wire cooling racks for 5-10 minutes or until cool enough to touch. Remove the muffins from the pan and cool directly on the wire rack until at room temperature. Enjoy!
Notes
Storage Directions
- Refrigerating/Storage: The muffins keep covered in an airtight container or tin foil at room temperature for up to 3 days or in the refrigerator for 5 days.
- Freezing: Cool the muffins to room temperature before transferring to a freezer-safe container for up to 3 months. Defrost them at room temperature for 1-2 hours, until thawed through.
- Weigh the flour accurately. It’s best to measure the flour by weight on a food scale, but you can also scoop the flour into the cuts and level off the tops. Avoid scoping the flour directly into the measuring cup – this can increase the flour in the recipe by up 15%, which will make the muffin mixture too heavy and tough. Not what we want for our peach muffins!
- Don’t overmix the batter. Instead, gently fold in the ingredients to avoid heavy, dense muffins.
- Alternate the muffin tins. This allows for good air flow around the muffins.
- Grease the pan around the liners for an easy release.
- Start on high heat. Bake the muffins at 425°F for 10 minutes. Decrease the temperature to 350°F for the remainder. This helps the muffins rise perfectly, bake all the way through, and avoid over-browning or burning.
Nutrition
Calories: 271kcalCarbohydrates: 42gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 27mgSodium: 170mgPotassium: 138mgFiber: 3gSugar: 26gVitamin A: 108IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!
