Recipe

Fresh Peach Muffins Recipe

Add Step-by-Step Photos	Michellem / All my dishes 3 months, 1 week ago These muffins are very good. The cinnamon sugar topping really adds the that extra punch of sweetness. I got this recipe from Sweet Melissas cookbook and baked them with my cooking group. Everyone that made them loved them! One lady used pears in pla... More Prep:15m Cook:3035m Servings:12	Michellem
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Mini loaf

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Ingredients

Fresh Peach Muffins

Makes 12 muffins

Ingredients for muffins:

2 3/4 cups all-purpose flour

1 Tbsp plus 1 tsp baking powder

1/2 cup granulated sugar

1/2 tsp kosher salt

1/2 tsp ground cinnamon

8 Tbsp (1 stick) unsalted butter, melted

1/3 cup firmly packed light brown sugar

2 large eggs, at room temperature

1/4 cup heavy cream, at room temperature

6 Tbsp whole milk, at room temperature

1 1/2 tsp freshly grated orange zest

1 cup peaches, cut into 1/4-to 1/2-inch pieces

1 Tbsp cinnamon sugar, for sprinkling

Ingredients for Cinnamon Sugar:

1 1/2 tsp ground cinnamon

1/2 cup sugar

Directions

Before You Start:

Position a rack in the center of your oven. Preheat the oven to 350 degrees. Line a standard 12-cup muffin tin with muffin papers (or butter and flour the cups or spray with nonstick vegetable cooking spray).

Directions:

1. In a large bowl, whisk together the flour, baking powder, granulated sugar, salt, and cinnamon. In a small bowl, combine cinnamon and sugar. Set both aside.

2. In a medium bowl, whisk together the melted butter, brown sugar, and eggs until smooth-no lumps. Whisk in the heavy cream and milk until combined.

3. Add the zest to the flour mixture and with your hands, gently rub the mixture together, releasing the oils and breaking up the bits. Add the peaches and gently toss with your fingers to combine. Make a well in the center of the bowl. Pour the butter mixture in the center of the well and, using a rubber spatula, gently pull the flour mixture into the center of the well until just combined.

4. Divide the batter evenly among the prepared muffin cups, filling each cup until full and sprinkle with cinnamon sugar. Bake for 30 to 35 minutes, or until lightly golden and a wooden skewer inserted in the center comes out clean. Remove to a wire rack.

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