Spiced Peach Muffins

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Spiced Peach Muffins

star rating (8) 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.

Reviews

1
  • star rating 06/28/2011
  • Lisa @ Sweet as Sugar Cookies from KAF Community
  • I actually made several changes to the recipe. I tripled the spices and used cardamom instead of the nutmeg. The finished muffins were delicious and I could really taste the spices.
  • star rating 12/31/2010
  • j.bomber from KAF Community
  • I tried this recipe due to a craving for muffins and something summery (buried under 8" of snow, here). I used canned peaches from our tree last summer and they worked just fine. The muffins were not too sweet, not too spicy, and very moist. They had a nice crumb, too. I also yielded 24 muffins rather than 16 but I've never been one to turn my nose up at extra muffins. :)
  • star rating 08/22/2010
  • Jane Montgomery from KAF Community
  • I made these recently and thought they were just outstanding---and, judging by how long they stayed on the plate, my coworkers felt the same way! They're not very spicy, but they have a tremendous peach flavor and the texture is quite nice. I made two batches. "Yield: 16 muffins"...well, all right, so that might make, what, 32 mini-muffins, maybe a bit extra? No way. Each batch yielded 36 mini-muffins plus two softball-sized muffins (which were probably 6 mini-muffins each). This makes quite a bit! Not that I'm complaining, but you might want to change the yield accordingly. I will note that the chopped peaches may complicate how the muffins come out. Some hunks of peaches that landed in the edges or sides "fell out" and left holes; a muffin with a big cluster of peach bits is going to be kind of gooshy. I added about 5-10 minutes to the bake time. But I still thought this was an outstanding recipe and would absolutely recommend it.
  • star rating 08/20/2010
  • estrellas from KAF Community
  • We had a lot of problems with this recipe. First, there was way too much batter and we ended up with 24 muffins, rather than 16. Then, once in the oven, the muffins browned so quickly on the outside that they had to be removed much sooner than the recommended baking time. Finally, the flavor and texture of the muffins was just... OFF. Neither my husband nor I could put our finger on it, but the muffins were not at all pleasant to eat. Oh well, we'll be trying a different recipe next time.
    I am sorry this recipe did work out for you. I will see about the yield and bake time. That may need to be changed. Thank you for your comments. Elisabeth @ KAF
  • star rating 07/27/2010
  • Ali from The Woodlands, TX
  • These were delicious! I had some fresh peaches on hand I needed to use and am so glad I tried these. One thing -- are these meant to be made in large muffin cups per the recipe? I made them in the standard size cups and there was no way I could fit all the batter into 16 cups. It made 24 and that's with the batter filling each cup.
    Ali, the final number of muffins will definitely depend on the size of your tins, how full you fill them , etc. We use standard muffin tins in our test kitchen.
  • star rating 12/04/2009
  • Staci from Idaho
  • Awesome muffins. I used 2 1/2 C. Whole Wheat Flour and reduced the sugar by 1/2 cup. I also added wheat germ and oat bran and 1 cup of cinnamon chips. The muffins turned out moist and flavorful. I will definately make them again.
  • star rating 08/08/2009
  • Lisa from Maui, HI
  • 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.
  • star rating 05/09/2009
  • Brooke from California
  • 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!)
1

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