These peach muffins are made with a lightly spiced batter and ripe, juicy peaches. We leave the skins on the peaches — it adds lovely texture.
If you don’t have it on hand, skip the almond extract. It adds a nice sweetness, but the muffins are excellent without it.
Our recipe yields 8 muffins with large, domed tops. Standard muffin tins have 12 muffin cups. We ask that you add 2 tablespoons of water to the empty cups. The cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.
1 ½ cups (195 grams) all-purpose flour
3/4 cup (150 grams) sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder
1 teaspoon ground ginger, plus 1/8 teaspoon for muffin tops
1 teaspoon ground cinnamon, plus 1/8 teaspoon for muffin tops
1/2 teaspoon kosher salt
1/3 cup (80 ml) vegetable oil
1 large egg
1/3 – 1/2 cup (80ml – 120 ml) milk, reduced-fat or whole milk are best
1 ½ teaspoons vanilla extract
1/2 teaspoon almond extract, optional
1 large ripe peach, pit removed and finely chopped, about 1 ¼ cups
Heat oven to 400 degrees Fahrenheit. Line eight standard-size muffin cups with paper liners. Add 2 tablespoons of water to the four empty muffin cups (this helps make sure the muffins bake evenly). For an extra precaution, you can lightly spray the top of the pan with non-stick cooking spray (or lightly oil) so that the muffin tops don’t stick.
Whisk the flour, 3/4 cup of the sugar, baking powder, ginger, cinnamon, and the salt until well blended.
In a measuring jug that holds at least 1 cup, combine vegetable oil and the egg. Fill the measuring jug to the 1-cup line with milk (1/3 to a 1/2 cup).
Add vanilla and almond extract. Whisk until blended.
Pour into the bowl with dry ingredients and stir with a fork until just combined. Do not overmix. (The muffin batter will be pretty thick — see note below).
Fold in peaches.
Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners).
Make the sugar topping by combining 1 tablespoon of sugar with an 1/8 teaspoon of ginger and 1/8 teaspoon of cinnamon. Lightly sprinkle the spiced sugar over muffins. (Use any remaining sugar to top cereal, buttered bread or add to coffee).
Bake the muffins for 15 to 20 minutes or until the tops are golden brown, no longer wet, and a toothpick inserted into the middle comes out with crumbs, not wet batter. Transfer to a wire rack and cool completely.