Peaches and Cream Muffins
Delightful muffins packed with juicy peaches and a smooth, creamy texture perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional) For added flavor
Wet Ingredients
- 1 cup milk
- 1 large egg
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Main Ingredients
- 1 cup fresh peaches, diced Use ripe, juicy peaches for best flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C), and line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
- In another bowl, mix together the milk, egg, vegetable oil, and vanilla extract until well combined.
- Slowly pour the wet mixture into the dry ingredients, stirring gently just until combined. Be careful not to over-mix!
- Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
- Using a spoon, fill each muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Notes
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for about a week. For best taste, reheat muffins in the microwave for 10-15 seconds.