Description
Soft, tender muffins filled with juicy peaches and warm spices. Buttermilk and vanilla create a buttery crumb balanced with natural fruit sweetness for a summer breakfast classic.
Ingredients
2 cups all-purpose flour
1/3 cup cane sugar
3/4 cup buttermilk
2 tsp baking powder
1 tsp vanilla extract
1/2 cup unsalted butter (melted)
4 cups fresh peaches (2 large)
2 large eggs
Instructions
Grease 12 muffin cups with organic oil
Line with silicone parchment liners
Heat oven to 375°F (190°C)
Whisk 2 cups flour in a large bowl
Stir in 1/3 cup sugar and 2 tsp baking powder
Mix in 2 large eggs until frothy
Whisk in 3/4 cup buttermilk and 1 tsp vanilla
Melt 1/2 cup butter and add to mixture
Fold in 4 cups chopped fresh peaches
Notes
Use non-dairy yogurt + lemon juice as buttermilk substitute
Room-temperature eggs ensure fluffier rise
Parchment paper liners prevent sticking
Use coconut oil for dairy-free version
Coconut sugar/monk fruit optional for lower glycemic
- Prep Time: 20
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American