Spiced Peach Muffins

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Spiced Peach Muffins

star rating (25) rate this recipe »
Published prior to 2008

These muffins are big, high-crowned affairs that seem to explode right out of the muffin cup. We make them here with peaches, but they're also delightful made with blueberries, blackberries or raspberries.

4 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
4 1/2 teaspoons baking powder
2 cups dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
4 peaches, diced (not peeled) or 3 cups small whole berries or other fruit, diced
granulated sugar

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 fruit. Grease 16 muffin cups, and heap batter into cups; they'll be very full. Sprinkle with granulated sugar. Bake at 400°F for 25 to 30 minutes, or until muffins test done. Makes 16 muffins.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 8, August 1991 issue.


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  • star rating 12/29/2014
  • Buffi from BC
  • This recipe had good flavour, but I was in the same boat as the other poster...it was very dry. I doubled the recipe, but had to add an extra egg, 1/2 cup oil and about 1 cup milk in order to mix it completely. I was using cup for cup gluten free flour, which usually makes no difference in regular recipes. I was very careful in measuring my ingredients. Because the final flavour was good, I'll try this recipe again, but will be more cautious of the liquid amounts
    The most common cause of this issue is flour mismeasurement. If measuring by volume, we lightly spoon the flour into our cup and then level it off to create a lighter cup. If this was not the issue, please feel free to call the Baker's Hotline. We will be happy to help! Jon@KAF
  • star rating 09/17/2014
  • Ethan from Denver
  • Great recipe and really easy. I used mostly white whole wheat and also added a cup of wheat bran. I enjoy the flavor of butter so subbed a stick of butter in place of some of the oil. Yummy! Lots to share.
  • star rating 09/07/2014
  • jengaworld from KAF Community
  • I cut the recipe in half, but still ended up having to use almost twice as much milk as called for -- i.e., more than 1 cup despite cutting all other amounts in half -- it was like a stiff pie crust dough otherwise. Yet even with the extra liquid, these came out super dry. Maybe I mis-calculated something, but I'm bummed because I wanted to take these to work and they're just too dry to share.
    We're sorry this recipe did not meet your expectations. It does sound like there may have been a miscalculation, but it is difficult to say what went wrong without a bit more information. We'd be happy to help you troubleshoot this recipe at the Baker's Hotline (855-371-2253). Barb@KAF
  • star rating 10/05/2013
  • Suzanne from Warren, NJ
  • Very good. I substituted coconut palm sugar for the brown sugar and added a cup of chopped pecans to make a little healthier.
  • star rating 08/30/2013
  • Dusti from Champaign, IlIl
  • star rating 08/30/2013
  • Dusti from Champaign, IlIl
  • star rating 08/30/2013
  • Dusti from Champaign, IlIl
  • star rating 08/19/2013
  • Emily from Sugar Hill, GA
  • These are delicious!! I followed the recipe exactly except to use canned peaches. It also made more than 16--my batter made 20 muffins. Not complaining--At the rate the children are eating them, will be gone in no time!
  • star rating 08/10/2013
  • MMagster from KAF Community
  • Love this...I followed the recipe with a couple modifications. I used pure vanilla paste (my family is a huge fan of vanilla products from KAF) and I grated a little fresh nutmeg and added. The muffins became an instant hit. I live in SC so the peaches are the best here. Making some more tomorrow...my daughter is visiting.
  • star rating 07/24/2013
  • Kay Mac from Seymour, TN
  • I had some peaches left after I made peach jam and peach pie, so I thought I would try some muffins. These are very good and have just the right amount of spices. They were very easy to prepare and made 24 standard size muffins that were rounded on top and had great texture. I only had 1 cup of light brown sugar, so I had to use 1 cup of granulated sugar. Will definitely make these again!
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