Spiced Peach Muffins
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.
Reviews
05/09/2009
I made these muffins last summer with fresh pick-your-own peaches and they turned out delicious! The prep took a little while for me, but I'm a slow baker in general. The presentation was nice, and to add to that, these muffins freeze very well! A definitely recommended recipe to try! (Or even add to the recipe book!)
08/08/2009
I changed this recipe by quite a bit, so i am not sure if it is fair that I rate the original one. But I wanted to post my changes so others could try too. I swapped the white flour for Whole Wheat Pastry Flour. I also exchanged the 2 cups brown sugar for 1 3/4 cup sucanat and 1/4 cup honey. Because of the honey, I decreased the oil by 2 tablespoons and added 1/2 teaspoon more baking soda. They came out nice and moist, not overly sweet and with a great molasses-like flavor.
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