Description
Peach Muffins with Glaze
Ingredients:
For the Muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup vegetable oil
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups diced fresh peaches
For the Glaze:
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
3. In another bowl, whisk oil, eggs, milk, and vanilla extract until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the diced peaches.
6. Fill the muffin cups about 3/4 full with the batter.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool.
8. In a small bowl, whisk powdered sugar, milk, and vanilla extract to make the glaze.
9. Drizzle the glaze over the cooled muffins and top with extra peach pieces for decoration.
Enjoy!
Step-by-Step Guide
Follow these detailed instructions for perfect muffins every time. Begin by preheating your oven to 375°F (190°C) and lining a 12-cup muffin tin with paper liners. In a large mixing bowl, thoroughly whisk together the dry ingredients: 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. In a separate medium bowl, vigorously whisk 1/3 cup vegetable oil, 2 large eggs, 1/2 cup milk, and 1 teaspoon vanilla extract until the mixture is completely smooth and emulsified. Create a well in the center of the dry ingredients and pour the wet mixture in. Using a spatula, gently fold the ingredients together until just combined; a few streaks of flour are okay. Overmixing leads to tough muffins. Finally, gently fold in 1 1/2 cups of diced fresh peaches until evenly distributed.
Scoop the batter into the prepared muffin cups, filling each about 3/4 full. Bake on the center rack for 20-25 minutes. The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean. Transfer the muffin tin to a wire rack and let the muffins cool completely before glazing.
Serving Suggestions
These peach muffins are incredibly versatile. For a delightful breakfast, serve them warm alongside a dollop of Greek yogurt or a scoop of vanilla bean ice cream for a simple dessert. They pair beautifully with a cup of hot coffee or iced tea. For a special brunch presentation, arrange them on a tiered stand and garnish the plate with fresh mint leaves and extra peach slices.
How-to Summary
In short: Whisk dry ingredients. Whisk wet ingredients separately. Combine wet and dry until just mixed. Fold in diced peaches. Bake at 375°F for 20-25 minutes. Cool completely. Whisk powdered sugar, milk, and vanilla for glaze. Drizzle and serve.
Frequently Asked Questions
Can I use canned or frozen peaches? Yes, you can. If using canned peaches, drain and pat them very dry. For frozen peaches, thaw completely and drain all excess liquid to prevent soggy batter.
How should I store these muffins? Store glazed muffins in a single layer in an airtight container at room temperature for up to 2 days. For longer storage, keep unglazed muffins in the freezer for up to 3 months.
Why did my muffins turn out dense? This is usually caused by overmixing the batter. Mix only until the ingredients are just combined. Also, ensure your baking powder is fresh.
Can I make this recipe into a loaf? Absolutely. Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a tester comes out clean.
My glaze is too thin/thick. How can I fix it? For a thicker glaze, add more powdered sugar, one tablespoon at a time. For a thinner glaze, add more milk, one teaspoon at a time, until you reach the desired consistency.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not overmix the batter after adding the wet ingredients. Do not use overly wet peaches, as they will make the muffins soggy. Do not glaze the muffins while they are warm, as the glaze will melt and absorb. Do not overfill the muffin cups beyond 3/4 full to prevent messy overflow. Finally, do not skip the step of allowing the muffins to cool in the tin for a few minutes before transferring them to a rack; this helps them set.
Conclusion
These Peach Muffins with Glaze are a celebration of summer flavor, combining tender, fruity crumb with a sweet vanilla finish. By following the detailed guide and heeding the common mistakes, you can easily master this bakery-style treat at home. Perfect for sharing or savoring one at a time, they are sure to become a seasonal favorite.