Spiced Peach Muffins

August 24, 2010 · 0 comments Print This Post

Spiced Peach Muffins

Spiced Peach Muffins

I guess I forgot how good, and juicy, fresh peaches can be.  After a day of kayaking, I noticed a local farm stand selling peaches.  I stopped, got 2 peaches and got back in my car.

I thought it was a bit funny when the guy running the farm stand handed me my change and 2 paper towels.  As soon as I took a big bite out of the peach, and the peach juice started running down my chin, into my lap, it went from “HAHA…funny” to “Where in the hell did I put those paper towels he gave me?”

After scarfing down both peaches, I made a quick U-turn and went back to the farm stand.  At that point, I noticed the sign “Picked from trees right behind this stand!”

I picked up another 5 pounds of peaches and thought about what to make on the way home.  Twenty minutes later, I was also wondering if there were going to be any left to bake with, as I had quickly inhaled another 6 peaches.

After holding off on eating all of the peaches, I wanted to make something other than a cobbler, which is very tasty, but also what ever Tom, Dick, and Harry would be making with peaches.  I figured muffins would be different enough, but still damn tasty.  (I was right)

Spiced Peach Muffins

4 1/2 cups (19 1/8oz) flour
1 tsp salt
4 1/2 tsp baking powder
2 cups (16 3/4oz) dark brown sugar
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
1 lb fresh peaches (about 4 peaches)
Turbinado sugar (use regular sugar if you don’t have any)
Preheat oven to 400

Prepare the peaches
  • Bring a pot of water to boil.
  • Cut a small X in the bottom of each peach
  • Prepare an ice bath
  • Drop the peaches, a few at a time, into the water for 30-60 seconds.  The time required is dependent on how ripe the peaches are; the farm-stand-fresh ones I had took about 30 seconds.
  • Remove the peaches from the water using a slotted spoon, and immediately put them in the ice bath for 1 minute.

The peaches will now easily peel, starting at the X you made earlier.

Make the muffins
  • Combine flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl.
  • Stir in eggs, vegetable oil and milk, then gently stir in peaches.
  • Line muffin cups with paper muffin cups (recommended) or grease 16 muffin cups, and heap batter into cups to the top of the muffin cups.
  • Sprinkle with Turbinado sugar.

Bake at 400°F for 25-30 minutes, or until muffins a toothpick inserted in the middle comes out clean.

Makes 16 muffins.

Source: Spiced Peach Muffins – King Arthur Flour


  • Cooking causes the skin to become rough and the texture could be unappetizing (it was to me the 1st time I made these). Peeling peaches can be pretty messy, but not if you follow the instructions above.
  • I would recommend using muffin cups, as the muffins will stick if a piece of peach touches the side of the muffin tin, no matter how well you grease the tin.  I didn’t use muffin cups and several of the muffins were wrecked trying to get them out of the muffin tin.

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