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.
Preheat the oven to 375°F. Lightly grease two standard muffin pans or line with baking cups then grease the cups.
In a large bowl, combine the flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon.
Whisk together eggs, vegetable oil, milk, and vanilla. Stir into the dry ingredients; the batter will be thick.
Using a flexible spatula, gently fold in the fruit.
Divide the batter evenly between the 24 wells of the muffin pans; a generous scone and muffin scoop is the right amount here. (The cups will be very full.) Sprinkle the sugar on top of each muffin. If you only have one muffin pan, let the remaining batter rest in the bowl at room temperature while the first batch bakes.
Bake the peach muffins for 24 to 26 minutes, or until they're golden, risen high, and spring back when touched in the center. (Note that peach muffins baked without baking cups will bake and brown more quickly than those baked with baking cups.)
Remove the peach muffins from the oven, and cool them on a rack. Store, well-wrapped, on the counter for 3 days; or freeze for up to 3 months.
Use a combination of diced peaches and blueberries for an especially tasty muffin; use a total of 3 cups (about 340g of diced fruit).
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