I remember my mom taking my brother and I peach picking when we first came to Canada and I thought to myself – “why do we have to pick our own peaches, can we not just buy them from the grocery store?” As I got older though, I started to appreciate the beauty of summer in Canada and all the activities that come with our short lived summers! Not too long ago, Arkadi and I went peach picking, and for me, the experience was vastly different from the first one! The smell of summer fresh peaches was intoxicating and the peaches were so sweet and juicy! We must have eaten 4 or 5 peaches each right from the tree – picked with our own hands!
As our baskets got heavier and heavier, my mind started racing – what am I going to do with ALL of these peaches? As it turns out, you can add peaches to anything – pies, jams, cobblers, muffins, etc. I recently found my favourite muffin recipe and so I decided to make peach muffins. Here’s the recipe:
Spiced Peach Muffins
makes 24 mini muffins or 12 regular sized muffins
for the streusel topping :
3 tablespoons white sugar
2 tablespoons brown sugar
1/3 cup flour
5 tablespoons melted butter
for the batter:
1 and 1/8 cups plus 1 teaspoon of sugar
1 tablespoon of water
2 and 1/2 cups all purpose flour
2 and 1/2 teaspoon of baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk (if you do not have any buttermilk at home, use 1 cup of milk with 1 tablespoon of white vinegar)
2 teaspoons vanilla extract
for the spiced peaches:
3 or 4 peaches, peeled and diced
1 teaspoon lemon juice
a dash of ground ginger
1 teaspoon cinnamon
Preheat oven to 425F and prepare muffin tin(s)
Combine the diced peaches with lemon juice, ground ginger and cinnamon. Set aside.
In a bowl whisk in sugar and eggs until thick and well combined.
Then in another bowl (I used my stand mixer bowl) whisk together flour, baking powder and salt. Add the egg and sugar mixture with the flour mixture. Combine together butter, vegetable oil, buttermilk and vanilla. Slowly add the liquids to the egg/sugar and flour mixture. Do not overmix. Then gently fold in the spiced peaches.
Using a large spoon divide the batter equally among the prepared muffin cups (I used a mini muffin tin with 24 cups).
At this point, you can add the streusel topping.
Bake muffins until golden for about 7 to 10 minutes. Cool muffins in muffin tin for a few minutes and then transfer to wire rack and cool before serving.
As you can see, I added the streusel topping to some and omitted them for the others. Both versions were delicious and kept fresh even after the next day.
As our baskets got heavier and heavier, my mind started racing – what am I going to do with ALL of these peaches? As it turns out, you can add peaches to anything – pies, jams, cobblers, muffins, etc. I recently found my favourite muffin recipe and so I decided to make peach muffins. Here’s the recipe:
Spiced Peach Muffins
makes 24 mini muffins or 12 regular sized muffins
for the streusel topping :
3 tablespoons white sugar
2 tablespoons brown sugar
1/3 cup flour
5 tablespoons melted butter
for the batter:
1 and 1/8 cups plus 1 teaspoon of sugar
1 tablespoon of water
2 and 1/2 cups all purpose flour
2 and 1/2 teaspoon of baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk (if you do not have any buttermilk at home, use 1 cup of milk with 1 tablespoon of white vinegar)
2 teaspoons vanilla extract
for the spiced peaches:
3 or 4 peaches, peeled and diced
1 teaspoon lemon juice
a dash of ground ginger
1 teaspoon cinnamon
Preheat oven to 425F and prepare muffin tin(s)
Combine the diced peaches with lemon juice, ground ginger and cinnamon. Set aside.
In a bowl whisk in sugar and eggs until thick and well combined.
Then in another bowl (I used my stand mixer bowl) whisk together flour, baking powder and salt. Add the egg and sugar mixture with the flour mixture. Combine together butter, vegetable oil, buttermilk and vanilla. Slowly add the liquids to the egg/sugar and flour mixture. Do not overmix. Then gently fold in the spiced peaches.
Using a large spoon divide the batter equally among the prepared muffin cups (I used a mini muffin tin with 24 cups).
At this point, you can add the streusel topping.
Bake muffins until golden for about 7 to 10 minutes. Cool muffins in muffin tin for a few minutes and then transfer to wire rack and cool before serving.
As you can see, I added the streusel topping to some and omitted them for the others. Both versions were delicious and kept fresh even after the next day.
Spiced Peach Muffins
Author: sprinkles and sauce
Recipe type: Breakfast
Ingredients
- for the streusel topping :
- 3 tablespoons white sugar
- 2 tablespoons brown sugar
- ⅓ cup flour
- 5 tablespoons melted butter
- for the batter:
- 1 and ⅛ cups plus 1 teaspoon of sugar
- 1 tablespoon of water
- 2 and ½ cups all purpose flour
- 2 and ½ teaspoon of baking powder
- 1 teaspoon table salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled slightly
- ¼ cup vegetable oil
- 1 cup buttermilk (if you do not have any buttermilk at home, use 1 cup of milk with 1 tablespoon of white vinegar)
- 2 teaspoons vanilla extract
- for the spiced peaches:
- 3 or 4 peaches, peeled and diced
- 1 teaspoon lemon juice
- a dash of ground ginger
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 425F and prepare muffin tin(s)
- Combine the diced peaches with lemon juice, ground ginger and cinnamon. Set aside spiced peaches.
- In a bowl whisk in sugar and eggs until thick and well combined.
- Then in another bowl (I used my stand mixer bowl) whisk together flour, baking powder and salt. Add the egg and sugar mixture with the flour mixture. Combine together butter, vegetable oil, buttermilk and vanilla. Slowly add the liquids to the egg/sugar and flour mixture. Do not overmix. Then gently fold in the spiced peaches.
- Using a large spoon divide the batter equally among the prepared muffin cups (I used a mini muffin tin with 24 cups).
- At this point, you can add the streusel topping.
- Bake muffins until golden for about 7 to 10 minutes. Cool muffins in muffin tin for a few minutes and then transfer to wire rack and cool before serving.
- As you can see, I added the streusel topping to some and omitted them for the others. Both versions were delicious and kept fresh even after the next day.
