Now that it’s peach season, make a batch of these delicious peach muffins. Before you head to work or the kids go off to school, start your day with one of these moist fruity muffins. You’ll love them!
Juicy peaches add so much flavor to these morning confections. You don’t have to save them for breakfast. They would be great with afternoon tea too!
The recipe makes 12 muffins.
- 12 muffin tin liners or 2 teaspoons butter (to grease the tins)
- 1 1/2 cups flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 large peaches
- 1 cup sugar
- 2 eggs
- 1/2 cup canola oil
- 2 tablespoons sour cream or creme fraîche
- 1 teaspoon vanilla
- 1 tablespoon turbinado sugar (or another large crystal sugar)
Directions
Preheat the oven to 325 degrees. Line 12 muffin cups with paper liners or butter them.
In a medium mixing bowl, sift the flour, cinnamon, cardamom, baking soda, and salt. Set aside for later.
Peel and pit the peaches. Chop one peach into very small pieces (less than 1/4-inch chunks). Put them in a bowl and mash them with a fork to release some of the liquid. They doesn’t have to be fully mashed. Chop the remaining peaches into 1/4-inch chunks and add them to the same bowl.
Add the sugar and eggs to the bowl of a stand mixer fitted with a whip attachment and beat them on medium speed until light and fluffy (about 5 minutes). If you use an electric hand mixer it will take about 8 minutes.
Turn the mixer down to the lowest speed and slowly drizzle the oil into the sugar and eggs mixture, blending until it is just incorporated. Do not put the oil in all at once. You want to keep the mixture airy and light.
Add the sour cream and vanilla to the sugar mixture and blend on a low speed until just incorporated.
Fold in the peaches.
Fold in the dry ingredients.
Fill the muffin cups with the batter. Sprinkle the tops with the turbinado sugar.
Bake the muffins until the tops are golden and a cake tester inserted into a muffin comes out clean (about 25-30 minutes).
Cool the muffins in the pan on a wire rack until they are cool enough to remove from the muffin pan and then finish cooling them on the rack.
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