Delicious and easy spiced peach muffins you can whip up with fresh peaches, spices and vanilla in less than 30 minutes.
Spices and peaches always go hand in hand. They are best summer fruit and are in season now.
You can enjoy them eating as such or cooked in desserts. Fresh peaches can be roasted, grilled, or pickled. You can even freeze them for later use in winter.
Peaches are high in vitamins A and C and rich in prebiotic fibers that feed beneficial gut bacteria. It also contains potassium, which can help support healthy blood pressure, as well as antioxidants, especially in and near the skin of a fresh peach.
How to Make Muffins with Peaches
You need following ingredients to make peaches.
Flour : Always use unbleached all-purpose flour. You can use combo of All-purpose flour or wholewheat flour if you want.
Sugar : Granulated sugar for sweetness.
Spices : I like to use exotic and aromatic cardamom and warm spices like cinnamon, nutmeg, and ginger. Peaches goes well with all these spices.
Milk: I used whole milk you can use your favorite diary free milk if you want.
Cinnamon infused sugar
Peaches : Seeded, chopped into cubes.
Points to remember while making the easy spiced peach muffins.
- To get a uniform distribution of spices it will be nice to incorporate with dry ingredients.
- You can also add sugar along with dry ingredients, but I like to add it along with wet ingredients to mix it well.
- You can use melted butter instead of vegetable oil if you want.
- Muffin recipes doesn’t require any creaming of butter and sugar.
- Do not overmix the batter it can cause development of gluten which is not good in making muffins.
- Baking the muffins in initial high temperature will help the rise of the muffin, and you can get characteristic dome shape even if batter is heavy with fruits.
- Use fresh peach chopped into ¼ inch cubes. Big pieces will make difficult for the muffins to rise .
- You don’t need to peel the skin. Also add extra fruits on the top of muffins with touch of cinnamon sugar.
Variation for this easy spiced peach muffins
If you are not a fan of peaches you can try other stone fruits, like nectarines, mango, plums, and apricot . All spices will go with that too.
You can add almond meal or almond extract to these muffins to make peach almond muffins.
Also add hazelnuts, walnuts, and pecans if you want nuts and peach muffins.
Do you love peach, then here are more peach recipes for you?
I have made with easy spiced peach muffins as part #Muffinmonday.
If you try this recipe, please tag me @nidhinikhil on Instagram or @zestysouthindianktichen in Facebook.#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
- Cranberry Orange Muffins from Jolene's Recipe Journal
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- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Easy Spiced Peach Muffins
- 1 ½ cup / 195g all-purpose flour
- 1 ½ cup / 209g Peach chopped
- 1 teaspoon / 3g baking powder
- ½ teaspoon /2g baking soda
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 large egg
- ⅓ cup/ 58g vegetable oil
- ½ cup /100g milk
- ¾ cup /150g granulated sugar
- 2 tablespoon cinnamon sugar optional
- Preheat oven to 425°F. Line 12 muffin cups with paper liners.
- In a large bowl whisk all-purpose flour, baking powder, baking soda, cardamom, cinnamon, ginger, nutmeg, and salt in a medium bowl.
- In another bowl add oil and granulated sugar and mix well . To this add egg, and milk.
- Gently fold the flour mixture into the wet mixture. To this add ¾ cup peach pieces and finally fold in. Divide the batter among the prepared muffin cups and sprinkle rest of peaches and cinnamon sugar.
- Bake the muffin 425°F for first 5 minutes and then reduce the temperature to 350°F and continue to bake for another 15 minutes.
- Bake until the tops spring back when touched lightly and is golden brown. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.