It’s my one of my favorite seasons! I don’t mean summer, either-I’m talking peach season. There aren’t many dishes that peaches don’t play well with. They taste great in desserts and savory recipes, too, not to mention breads and muffins. I usually fill a slightly different version of these muffins with jam, but I had some peaches that were getting a little soft so I decided to throw them in the batter and I’m so glad I did. The result was peach pie meets cinnamon-sugar doughnut, all wrapped up in muffin form. And pretty soon I was eating these babies right and left after I finished photographing them. I mean, I had to because those ones that were split open might dry out…and stuff. Sometimes food bloggers must make sacrifices.
Choose ripe, even kind of soft, peaches for this recipe. If you selected some peaches that are still a little hard, place them in a brown paper bag to ripen. Check everyday to see if they’ve reached ripeness, and use them as soon as they have. If they don’t smell like a peach, they’re not a ripe peach.
I could have chopped my peaches a little smaller, but I was hurrying. Think pineapple tidbit size, or thereabouts. I used two medium peaches to make my one cup of chopped peaches. Fill the muffin cups nearly to the top with batter.
You can see that my bigger peach pieces sank to the bottom of the muffins, while the smaller ones stayed more to the top. I didn’t really care either way, but if you do you should stick with more finely chopped peaches.
After baking, dunk the muffin tops in melted butter, then in a sugar/cinnamon mix. You can also drizzle a powdered sugar glaze (powdered sugar + enough milk or half ‘n half to make a glaze) on top if you like. The muffins are sweet enough without it, but it makes a pretty presentation if you’re serving these at a brunch or on a buffet.
I hope you’re taking advantage of peach season by putting them in pretty much everything, including these simple muffins. Tell me your favorite way to eat peaches-I bet I like them that way, too.
Peachy Doughnut Muffins
- FOR THE MUFFINS:
- 1 ¾ c. flour
- ¾ c. sugar
- 1 ½ tsp. baking powder
- ½ tsp. nutmeg
- ½ tsp. cinnamon
- ¼ tsp. ginger
- 2/3 c. milk
- 1/3 c. oil
- 1 egg, lightly beaten
- ½ tsp. vanilla
- 1 c. peeled, chopped peaches
- FOR THE TOPPING:
- 3 Tbs. butter, melted
- 1/3 c. sugar
- 1 tsp. cinnamon
- powdered sugar glaze, optional
- Step 1 Preheat oven to 350 degrees.
- Step 2 Line a 12-cup muffin tin with baking liners.
- Step 3 In a large bowl whisk together flour, sugar, baking powder, nutmeg, cinnamon, and ginger.
- Step 4 Make a well in the flour mixture and add milk, oil, egg, and vanilla.
- Step 5 Gently whisk (don’t vigorously beat) everything together.
- Step 6 Stir in peaches.
- Step 7 Fill muffin cups almost to the top with batter.
- Step 8 Bake 20-25 minutes.
- Step 9 Cool on wire rack 10 minutes.
- Step 10 Mix together sugar and cinnamon for topping.
- Step 11 Dip the top of each muffin in the melted butter, then the sugar/cinnamon mixture. Sprinkle any remaining sugar/cinnamon mixture over muffins.
- Step 12 Drizzle with powdered sugar glaze when muffins are cool, if desired.