Easy Peach Muffins
Peach Muffins with large bakery style muffin tops, full of fresh peaches and flavored with cinnamon and vanilla.
Servings 6 large muffins
Calories 239kcal
Ingredients
Peach Muffins
- 3 Cups (384 g) All Purpose Flour
- 1 Cup (200 g) Granulated Sugar
- 4 tsp Baking Powder
- 2 tsp Ground Cinnamon
- ½ tsp Ground Cloves
- 1 tsp Kosher Salt
- 2 tsp Maple Syrup
- ⅔ Cup (166 ml) Coconut Oil
- 2 Large Egg
- 1 Cup (250 ml) Whole Milk
- 2 tsp Vanilla Extract
- 1 large peach peeled, remove pit and chopped into chunks
- 1 large peach pit removed and sliced
Topping
- 1 Tbsp Sparkling Sugar
- ½ tsp Ground Cinnamon
Instructions
- Preheat oven to 350 F (176 C) and line a 6 muffin tray with paper cups.
- In a medium bowl whisk together dry ingredients.
- Stir together wet ingredients (except peaches) in a separate smaller bowl.
- Pour wet ingredients into dry ingredients bowl.
- Whisk together until a pancake batter like consistency is formed.
- If batter seems to thick, just add a Tablespoon of milk at a time to thin. (batter should not be runny).
- Fold in beach chunks, with a large spoon.
- Spoon batter into paper muffin cups, dividing evenly amongst all muffin cups.
- With a fork, stir together sugar in the raw and cinnamon in a small bowl.
- Sprinkle cinnamon topping over each muffin. (just enough to lightly coat).
- Bake muffins for 10 minutes.
- Remove from oven, lay peach slices across the tops. Press very gently to stick to batter.
- Transfer muffin tray back to the oven and continue baking for an additional 15-20 minutes or until toothpick inserted into center comes out clean.
- Let muffins cool in tin for 10 minutes.
- Remove paper cups and enjoy!
Nutrition
Calories: 239kcal