These juicy summer peaches really make these tender muffins shine. The recipe takes 45 minutes total, with 20 minutes of preparation time, and yields 12 muffins. The ingredients include 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, 3/4 teaspoon of coarse salt, 3/4 cup of sugar, 2 large eggs at room temperature, 1/2 cup of whole milk at room temperature, 1 stick of unsalted butter melted and cooled, and 1 1/4 cups of chopped peaches (1 large or 2 small), plus very thinly sliced tops (optional), and fine granulated sugar for sprinkling (optional).
To make the muffins, preheat the oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the sugar, eggs, milk, and butter. Fold the wet ingredients into the dry ingredients until just combined. Fold in the chopped peaches.
Divide the batter evenly among the muffin cups, filling each about 1/4 full. If desired, top each with a slice of peach and sprinkle with sugar. Bake until the tops spring back when lightly touched, about 22 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
27.04.2023 @ 00:17
These juicy summer peaches really make these tender muffins shine. The recipe takes 45 minutes total, with 20 minutes of preparation time, and yields 12 muffins. The ingredients include 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, 3/4 teaspoon of coarse salt, 3/4 cup of sugar, 2 large eggs at room temperature, 1/2 cup of whole milk at room temperature, 1 stick of unsalted butter melted and cooled, and 1 1/4 cups of chopped peaches (1 large or 2 small), plus very thinly sliced tops (optional), and fine granulated sugar for sprinkling (optional).
To make the muffins, preheat the oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the sugar, eggs, milk, and butter. Fold the wet ingredients into the dry ingredients until just combined. Fold in the chopped peaches.
Divide the batter evenly among the muffin cups, filling each about 1/4 full. If desired, top each with a slice of peach and sprinkle with sugar. Bake until the tops spring back when lightly touched, about 22 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.