Cinnamon Peach Muffins
Soft, tender muffins bursting with juicy peach pieces and a hint of cinnamon. These Peach Cinnamon Muffins are naturally sweetened, quick to make, and ideal for breakfast, snacks, or on-the-go treats. A wholesome, fiber-rich muffin that’s light yet satisfying, perfect for daily baking or meal prep.
Equipment
- 2 muffin tins (standard, 12-cup each)
- 16 cupcake liners
- 1 large mixing bowl
- 1 medium mixing bowl
- Whisk or fork
- Measuring Cups and Spoons
- Spatula
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 3 large eggs room temperature
- 1 cup brown sugar lightly packed
- 3 cups peeled and chopped fresh peaches
- 1 peach sliced (for topping)
- 1 tablespoon cinnamon sugar for topping
Instructions
- Preheat Oven and Prepare Pans: Start by preheating your oven to 400°F (200°C). This ensures your muffins bake evenly and rise properly. While the oven heats, line two standard 12-cup muffin tins with 16 cupcake liners. The liners prevent sticking and make the muffins easy to remove. Set the pans aside on a flat surface, ready for batter.
- Combine Dry Ingredients: In a large mixing bowl, measure and combine 3 cups of all-purpose flour, 1 tablespoon of ground cinnamon, 1 teaspoon of baking soda, and 1 teaspoon of salt. Whisk these ingredients thoroughly to evenly distribute the baking soda and cinnamon. This step ensures that every bite of muffin has consistent flavor and proper rise.
- Mix Wet Ingredients: In a separate medium bowl, add 1 cup of unsweetened applesauce, 1/4 cup of vegetable oil, and 3 large eggs at room temperature. Add 1 cup of lightly packed brown sugar. Use a whisk or fork to blend everything until smooth and fully combined. The mixture should be slightly glossy and free of large sugar clumps, creating a light, airy texture for your muffins.
- Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Aim to leave a few small streaks of flour and lumps in the batter; overmixing can make the muffins dense and tough. The batter should be thick but scoopable.
- Fold in Fresh Peaches: Carefully fold in 3 cups of peeled and chopped peaches. Use a gentle folding motion to evenly distribute the fruit without breaking it apart. This step ensures each muffin will have juicy, tender peach pieces, giving every bite a natural sweetness and fruity aroma.
- Portion Batter into Muffin Cups: Evenly divide the batter among the 16 prepared cupcake liners. Use a spoon or ice cream scoop to ensure each cup has roughly the same amount of batter. This promotes uniform baking so all muffins finish at the same time.
- Add Toppings: Place a single peach slice on top of each muffin for a decorative touch and extra flavor. Sprinkle 1 tablespoon of cinnamon sugar evenly over the tops. This not only adds visual appeal but also creates a lightly sweet, slightly crunchy finish when baked.
- Bake the Muffins: Transfer the muffin tins to the preheated oven. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on the muffins toward the end of baking to avoid over-browning. The tops should be golden brown, slightly firm, and spring back when lightly pressed.
- Cool Before Serving: Once baked, remove the muffins from the oven and let them cool in the pans for about 5 minutes. Then transfer the muffins to a wire rack to cool completely. Cooling prevents soggy bottoms and ensures the muffins maintain a tender, fluffy texture.
- Serve and Enjoy: Serve these muffins warm or at room temperature. They are perfect as a breakfast treat, snack, or dessert. For an extra indulgent touch, pair them with a light spread of butter or a dollop of yogurt. Store leftovers in an airtight container for up to three days to maintain freshness.
Notes
- Use ripe, juicy peaches for the best flavor; they add natural sweetness and moisture.
- If peaches are slightly underripe or firm, briefly sauté them in a pan with a teaspoon of sugar to soften before folding into the batter.
- For a healthier twist, substitute half of the all-purpose flour with white whole wheat flour or oat flour.
- Avoid overmixing the batter once wet and dry ingredients are combined; small lumps are okay and help maintain fluffy muffins.
- Muffins are best eaten within 24 hours for peak freshness, but they can last up to three days in an airtight container.
- Cinnamon sugar on top can be adjusted to taste or replaced with a light sprinkle of crushed nuts for extra texture.
