Prep 20 mins
Cook 30 mins
These peach muffins are the best! The recipe may be slightly more complicated than some, but it's well worth the effort!
- 1 cup chopped fresh peach
- 2 tablespoons light brown sugar
- 1⁄2 cup sugar
- 3 tablespoons butter or 3 tablespoons margarine
- 1 egg, separated
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon grated nutmeg
- 1 cup milk
- additional cinnamon
- Put chopped peaches in a bowl.
- Sprinkle with light brown sugar; set aside.
- Cream butter and sugar.
- Add beaten egg yolk; beat well.
- Sift dry ingredients together and add them alternately with milk.
- Beat one egg white until stiff.
- Spoon peaches from bowl with slotted spoon and dredge in 1/2 tablespoon flour.
- Fold peaches together with egg white into the batter.
- Pour into greased or lined muffin tins and sprinkle tops with nutmeg and cinnamon mixture.
- Bake at 350 degrees for about 30 minutes or until golden brown.
These were fairly easy to make, and smelled wonderful when baking. I do think the spices seemed to overwhelm the peach flavor, however I was a couple of TBS short of peaches so possibly that was problem. The texture was more muffin like than the cakelike muffins I am used to making. I think I will try again with more peaches and less spice.
Peach season has just started here, and even though they are still a bit expensive, I just couldn't wait and had to try these muffins. I used all brown sugar, and cut back on the cinnamon, since some family members are not fans. I chopped the peaches into as small pieces as I could manage while getting them to keep their shape, and made these into mini muffins. The smell was heavenly while they were baking. My youngest took a few with her to school yesterday and was mobbed! I can't wait until my peach tree starts giving me fruit (usually in August) so I can have some home-grown muffins! Great recipe, Kree!
Delicious and perfect for breakfast! These seem to be a bit healthier than most breakfast muffins with very simple easy-to-follow directions. I think these will also work out well with canned/frozen peaches in the winter. Thanks Kree for sharing this keeper muffin recipe. We will be having these again -- next time I will try them with frozen peaches though.