Spicy Peach Muffins

I do have a lot of muffin recipes but I love them.  Mini cakes in hiding or nutritious gems to take on the go, your choice.

This one is from King Arthur Flour, my all time favorite site for baked goods recipes and my favorite, favorite place to take classes (baking school).  Taking 2 this October with my friend Katie, can’t wait!!!!

Anyway, peaches are in season now and these are very tasty!

The original recipe makes 2 dozen but I halved it (in parenthesis) and increased the amount of peaches.  Their suggestion for peach jammy bits sounds divine, I must try.  You would have to send away for them, they are unique to King Arthur but well worth it as are many of their products.  Wait for a free shipping promo and add on a few more items 🙂

Spiced Peach Muffins (from King Arthur Flour)

4-1/2 (2-1/4) cups flour (preferably King Arthur Unbleached All Purpose Flour)

1 (1/2) teaspoon salt

4-1/2 (2-1/4) teaspoons baking powder

2 (1) cups dark brown sugar

1/2 (1/4) teaspoon ground allspice

1/2 (1/4) teaspoon freshly ground nutmeg

1 (1/2) teaspoon cinnamon

2 (1) large eggs

3/4 (1/4 plus 1/8) cup vegetable oil

1-1/4 (1/2 plus 1/8) cups milk (2% is fine too)

5-6 (2-1/2 – 3) cups diced peaches, not peeled (4 small peaches yields 2-1/2 to 3 cups)

1/4 (1/8) cup sugar, for topping

Preheat oven to 400 degrees.  Spray 2 (or 1 if you are halving the recipe) muffin pans with Pam Baking spray which is Pam with Flour (I used canola oil spray and found that even though they did not stick to the pan, they were very difficult to get out.  Use the Pam Baking spray, they will release with ease.)

In a very large bowl add the flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon.  Whisk together, breaking up the brown sugar as you go along.

In a separate medium bowl, add the eggs, vegetable oil and milk and whisk together.

Pour the liquid ingredients into the dry ingredients and stir together until almost combined, the batter will be stiff, but this is ok.

Add the peaches, and stir together until just combined.

Using a large ice cream scoop, scoop the batter into the muffin pans.  They will be very full but that’s good.  Sprinkle the sugar on top.

Bake the muffins for 25 to 30 minutes, until nicely browned and the center, when tested with a toothpick, comes out clean.

Remove from oven and cool muffins completely.

dicing peaches:

slice peach half in half:

Cut into 1/4 inch slices:

cut again the opposite way, into 1/4 inch dice:

mise en place:

spray muffin pan with Pam Baking Spray instead of straight Canola Oil Spray:

add liquid ingredients to dry:

then peaches:

batter will be stiff:

divide evenly among muffins pan cups and sprinkle with sugar:

out of the oven:

yum!