Do you guys like peaches? No, I mean really like peaches? Well, if you answered “yes” then this is the recipe for you. I honestly have never tasted a peach muffin recipe quite so yummy before. This is simply amazing! The muffins are actually juicy when they are warm. Who wouldn’t want to indulge in a juicy peach muffin? I like to eat one or two of these fruity muffins for breakfast in the morning and so do my kiddos.
I tend to make a double batch of these babies when I bake them because my elderly neighbor enjoys peachy desserts. too. It’s always a joy to share your bounty with others, isn’t it?
Ingredients
2 cups Gold Medal all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon McCormick ground cinnamon
1/2 teaspoon Morton salt
1/2 cup (1 stick) Kerrygold unsalted butter, softened
1 cup Domino sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
2 cups fresh peaches, diced (about 2 large peaches)
Instructions
Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
In a small bowl, whisk together flour, baking powder and salt and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, vanilla and milk. Add flour mixture and stir until just combined. Gently stir in peaches.
Fill muffin cups 2/3 full with muffin batter. (Don’t over fill.) Sprinkle muffins with topping.
Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
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Quick Tip: These muffins taste great with a pat of butter.