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Golden Peach Muffins Recipe

"As soon as you try these moist and flavorful peach muffins, you'll know why they are a family favorite," relates Jody Borowski of Sheppard Air Force Base, Texas. "I'm always happy to make them because they're so fast and easy to prepare."

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Golden Peach Muffins Recipe

Prep: 10 min. Bake: 25 min.

Yield: 12 Servings

10 25 35

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground cinnamon
2 eggs
1/2 cup canola oil
1/2 teaspoon vanilla extract
1 can (15-1/4 ounces) sliced peaches, drained and finely chopped

Directions

In a large bowl, combine the dry ingredients. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in peaches.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Originally published as Golden Peach Muffins in Quick Cooking July/August 2001, p59

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Golden Peach Muffins

Golden Peach Muffins

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Reviewed on Nov. 05, 2011 by dbrooke

These are the favorite muffins in our house.

Reviewed on Sep. 05, 2011 by bereitbach

My son and I don't really like peaches and we loved these muffins! I used about 1 1/2 fresh peaches and tripled the cinnamon. They were great!

Reviewed on Aug. 19, 2008 by cookbookmom

These are great--especially with fresh or frozen peaches instead. I lightened them up by using 4 egg whites and 1/4 c. applesauce with 1/4 oil as a substitute for the entire 1/2 c. oil. Worked great.