Perfect Peach Muffins

 

When I'm in a bad mood, baking just makes me feel better.  Manipulating a few simple ingredients on top of a basic recipe is so much fun.  I have been wanting to test out this peach muffin recipe for quite some time, especially now that summer is winding down.  I only had canned peaches on hand at the time, but they seemed to work well. I'm in a better mood now. :)

This is my version of a peach tree. ^.^

Perfect Peach Muffins
Makes about 22 medium-sized muffins
Recipe adapted from allrecipes.com

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon cinnamon, plus 1/8 teaspoon for sprinkling
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups vegetable oil
• 3 eggs, lightly beaten
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, plus 1 tablespoon for sprinkling
• 1/4 cup reduced fat milk
• 1/2 teaspoon vanilla extract
• 1/4 cup peach juice (optional)
• 2 cups peeled, sliced, and diced peaches (or 1 15-oz. can)

Directions

1. In a medium bowl, whisk together the flour, 1 tablespoon cinnamon, baking soda, and salt.  Set aside.
2. In a large mixing bowl, stir together the sugars, oil, eggs, milk, and vanilla extract.  If you are using canned peaches, also add the peach juice.  When all the ingredients are combined, gradually add the flour mixture until the batter is uniform throughout.  Fold in the peaches.
3. Preheat the oven to 400 degrees F.
4. Spray the tops of two 12-cup muffin pan with baking spray.  Line the cups with muffin liners.  Using a ladle, fill each cup just under the tops of the muffin liners with batter.  
5. In a small bowl, combine 1 tablespoon brown sugar and 1/8 teaspoon cinnamon.  Sprinkle mixture over each cup.
6. Bake for 22 minutes until a toothpick inserted in the center comes out fairly clean.