Peach Muffin Recipe

Emily LaBatt, Columnist

As the weather gets cooler, it’s time to bring out all of your delicious fall recipes.  This recipe for peach muffins will be a new favorite because of the delicious combination of the flavors of sweet peaches, and spiced cobbler.


Start to Finish: 1 hour

Servings: 12


2 cups unbleached flour

¾ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon ground cinnamon

¾ cup granulated sugar

1 cup buttermilk

5 tablespoons vegetable oil

1 egg

¾ teaspoon vanilla extract

½ teaspoon almond extract

1½  cups of cubed fresh or unthawed frozen peaches

turbinado sugar for sprinkling

Place the oven rack in the bottom of the oven and preheat to 350.  Spray 12 muffin tins with nonstick spray, or line with paper muffin cup liners.  Mix the flour, baking powder, baking soda, salt, cinnamon, and sugar in a large mixing bowl.  Whisk the remaining wet ingredients, except the peaches, in a smaller bowl.   Pour the wet ingredients over the dry, and gently fold in the peaches.  Scoop the batter into the muffin cups until they are ⅔ full.  Sprinkle the top with turbinado sugar.  Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the top comes out clean.  Cool for 10 minutes, and store for up to 2 days.