These Spiced Peach Muffins are full of warming spices and delicious ripe peaches for an ideal grab-and-go breakfast!
Why is it that winter lasts for what feels like 9 months, but peach season is so freaking short? Technically peach season is considered late May through late September, but unless you live in California, Georgia or South Carolina you’re playing Russian roulette by buying peaches before late June which really only gives you 3 months of peachy goodness, which just isn’t enough time if you ask me.
One of the ways that I can get around that where I live (Cincinnati) is to order peaches from The Peach Truck – they come up from Georgia and I get a 25 pound box of peaches that ripen to perfection in just a few days. I generally split the box with my mother-in-law because as much as I love them, I can’t get through 25 pounds of peaches before they go bad.
My mom keeps trying to get me to give canning them a try, but I’ve never had much interest in canning. If you’ve done any canning, let me know if you think I should try it!
I picked up my box of peaches late last week, and immediately set about making roughly 800 peach recipes, most of which you’ll see over the next few weeks! One of the first recipes I made were these Spiced Peach Muffins from King Arthur Flour. KAF has never steered me wrong when it comes to baked goods, so I knew these would be fantastic.
Ingredients for Spiced Peach Muffins:
Dark Brown Sugar – you can use light brown sugar if that’s all you’ve got.
Ground Nutmeg – fresh is best here – pre-ground nutmeg just isn’t as good.
Cinnamon – again, fresh ground is best here, but pre-ground works in a pinch.
To Make Spiced Peach Muffins:
Start by lining your muffin tins with paper liners, or you can just spray each cup with non-stick spray.
In a very large bowl, mix together the flour, brown sugar, salt, and the spices until fully combined and no lumps remain. In a separate bowl or large measuring cup (a 3 cup measuring cup is the smallest you’d want to go) whisk together the oil, milk and eggs until well combined. Stir the wet ingredients into the dry until just combined. The batter is very thick. Then gently stir in the diced peaches. You want a fairly small dice so that the peaches spread all throughout the batter and don’t all land in one spot.
Fill the muffin cups all the way to the top – the muffins rise quite a bit due to the amount of baking powder in the recipe, but they don’t spread too much.
Dust the tops with granulated sugar, or you could do a mixture of cinnamon and sugar and then bake for 25 to 30 minutes. Test with a toothpick after 25, and if it comes out clean, you’re good to remove them from the oven. Test a few, since you can get a false reading if the toothpick goes through a peach.
If you like these Spiced Peach Muffins, try these other delicious breakfast options!
Notes about Spiced Peach Muffins:
These are a very dense muffin, and despite the two cups of sugar they aren’t overly sweet, which to me, makes them perfect for breakfast as I don’t love sweet breakfasts. They get a lot of their moisture and sweetness from the peaches themselves, so make sure to use as ripe and juicy peaches as you can find.
Spiced Peach Muffins
- 4 ½ cups all purpose flour
- 2 cups dark brown sugar
- 1 teaspoon salt
- 4 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon fresh ground nutmeg
- 1 ¼ cups milk
- ¾ cup vegetable oil
- 2 large eggs
- 3 large or 4 small peaches, diced small
- Granulated sugar
- Preheat the oven to 400.
- Line 16 muffin cups or spray with non stick cooking spray and set aside.
- In a large bowl, combine the flour, brown sugar, salt, baking powder and spices. Whisk this mixture until no large lumps remain.
- In a separate bowl, or a large measuring cup (my preferred method - why dirty more dishes than necessary) gently stir together the milk and oil, then add the eggs, and whisk to combine.
- Add the wet ingredients to the flour mixture, and stir to combine. The batter is very thick.
- Gently fold in the diced peaches, and fill each prepared muffin cup all the way to the top.
- Sprinkle granulated sugar over the tops of the muffins, and bake for 25-30 minutes or until a toothpick comes out clean. Let the muffins cool in the pans for 5 minutes, then turn out on to a rack to finish cooling.