Ingredients
Ingredients:
- 1 ½ cups diced peaches (should be about 2-3 peaches)
- 1/3 cup brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- 1/2 cup sour cream or full fat yogurt
- 1/2 cup whole milk
- 1/3 cup melted butter or flavorless oil
- 1 egg
- 1 teaspoon vanilla extract
Optional toppings:
- very thinly sliced peaches
- sugar
- streusel or crumb topping
Instructions
- Preheat oven to 400. Line a muffin tin with 12 paper liners.
- Stir flour, baking powder, baking soda, salt, cinnamon, and ginger in a large mixing bowl and set aside.
- Stir brown sugar, sour cream, milk, oil, egg, and vanilla in a medium bowl.
- Add wet ingredients to dry along with the peaches.
- Stir just until combined. I use a fork, because it really prevents over mixing. As I've said before, muffin batter should be lumpy and kind of ugly. You will end up with the yummiest, most tender muffins this way. Trust me.
- Scoop your gently mixed batter into muffin tins. Sprinkle tops with sugar if you want a crackly, sparkly crust. Or lay a few very thin slices of peach on top and they will bake right in for a very pretty finish. Another topping option is a streusel or crumb topping which is always a great choice. Here's a streusel recipe.
- Bake in preheated oven for 17-20 minutes or until muffins are domed and lightly golden and a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 20
- Category: muffins, breakfast
- Method: baking
- Cuisine: American