Summertime and the peaches are perfect! I love fruit filled muffins and these are particularly yummy!
Easy (of course, or I wouldn’t be bloggin’ ’em), and perfect for breakfast or top with ice cream for a lovely dessert!
The recipe calls for buttermilk which I never have on hand, but you can use a mixture of milk and vinegar to get the same results! 1 tablespoon vinegar for every cup of milk should do it. You will notice the vinegar will curdle the milk which is exactly what you want!
You can use fresh, frozen (thawed) or canned peaches. I used canned today but will try fresh tomorrow! Blueberries would be nice, almost any fruit will work in the recipe.
Have a great week!
- 2 cups unbleached all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup granulated sugar
- 1 cup buttermilk (or scant 1 cup of milk with 1 tablespoon vinegar)
- ¼ cup vegetable oil
- 1 large egg
- ¾ teaspoon pure vanilla extract
- 1½ cups peeled, sliced, fresh or unthawed frozen peaches
- Turbinado sugar for sprinkling
- Preheat oven to 350 degrees. Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and granulated sugar.
- In another bowl, whisk together the buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix just until combined. Gently fold in the peaches, using as few strokes as possible; be careful not to overmix.
- Fill muffin tins about ⅔ of the way full.
- Bake for 25 to 30 minutes, until the muffins are golden brown.
- The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for 10 minutes.