For most of us, life hasn’t exactly been a peach, especially lately.
But if life can’t be a peach, at the very least we can be filled with them.
Preferably in muffin form.
Some of you might not know that New Jersey grows lots of sweet, juicy peaches. In fact, it produces the third most peaches in the USA (the first two spots belonging to California and South Carolina). That’s pretty impressive considering that New Jersey is such a small state, packed with highways, landfills, dirty beach motels … and peach orchards!
It is The Garden State after all.
Luckily for me, I live in New Jersey and have access to sweet peaches to make muffins with. I know I’ve been posting a lot of granola mom recipes lately (I don’t know, I was just in the granola mom kind of mood), but this one sure does take a turn. For some reason, peaches just scream indulgence and I can’t bring myself to make anything low sugar, low oil, or whole grain with these sweet little gems!
That being said, these muffins are super rich, sweet, and fluffy with a hint a ginger for some spice. No granola required!
Makes 12 small muffins or 8 MEGA muffins
Total Time: 40 minutes, Active Time: 15 minutes
1/2 cup sugar
1/2 cup neutral tasting oil
1 cup unsweetened plant milk
1 1/2 cup all purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 inch piece ginger, grated OR 1/2 teaspoon ground ginger
1 cup peaches, diced
- Line a muffin tray with 12 liners (or 8-10 if you are making large muffins like in the pictures), and set your oven to 375 degrees Fahrenheit.
- In a large mixing bowl, beat together the sugar and oil. Then, add the plant milk and mix until incorporated.
- Slowly add in the flour, about 1/2 cup at a time, mixing in between additions. Then, add in the salt, baking powder, and ginger and mix again.
- Fold in about 3/4 of the diced peaches. Save the remaining 1/4 cup to top off the muffins.
- Fill the liners with the batter. Fill 3/4 of the way full if you want smaller muffins and to the top for large muffins with muffin tops. Top each muffin with some diced peaches.
- Bake for 20-25 minutes. Larger muffins will take longer to bake. To check on them, you can stick a toothpick in to see if it comes out clean (the classic method) OR simply lightly touch the top. It should be slightly bouncy but firm.
- When the muffins are done baking, remove from the oven and place on a cooling rack. Allow to cool for 10 minutes, or eat them right away and burn your mouth. Sometimes you need muffins right away. I don’t judge.
- These will last up to 2 days in an airtight container or bread bag at room temperature and 3-4 days in the fridge.
- Enjoy. 🙂
*The peaches bake right into the muffins, so you might not notice any peaches except for what was placed on top of the muffins, but you can still taste them.
**The peaches that are placed on top of the muffins may sink a little into the muffins while baking. You can pat the bottom of the peaches with flour before putting them on the muffins to prevent this, but it isn’t necessary. Because the peaches sink a little, the muffin tops might come out a little soft, but still delicious.