Easy Peach Muffins

peach muffins in a wood bowl covered with a white napkin, held by two hands

Course: Dessert

Cuisine: English

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 171kcal

Author: Andrea Soranidis

Sweet and healthy Peach Muffins make a great and quick grab-and-go breakfast option! Ready in less than 30 minutes.

Print Recipe

Ingredients

150 g all purpose flour (1 cup)
100 g whole wheat flour (⅞ cup)
2 teaspoons baking powder
a generous pinch of sea salt
⅛ teaspoon ginger powder
⅛ teaspoon cinnamon
3 1-½ cup large peaches, chopped (I used 2 large white peaches and 1 yellow peach)
240 ml buttermilk (1 cup)
4 tablespoons extra-virgin olive oil
1 large egg
4 tablespoons organic honey
zest of ½ orange
1 teaspoon almond extract optional
spray oil

Instructions

Preheat oven to 220 C / 450 F, and arrange a baking tray into the middle shelf. Generously spray with oil a muffin tin and set aside.
In a large bowl, whisk together white flour, whole wheat flour, baking powder, salt, cinnamon & ginger powder (if using).
Pat the chopped peach dry on kitchen paper, then add into the flour mixture bowl and gently coat.
In another bowl, whisk together buttermilk, olive oil, egg, honey and orange zest until combined.
Pour wet ingredients into the dry ingredients and stir until just combined.
Using an ice cream scoop, pour a generous scoop of muffin batter among each muffin tin cup.
Bake in the oven for 5 minutes, then reduce the temperature to 200 C / 400 F and continue to bake for a further 10 minutes, until golden brown. To check if the muffins are ready, insert a toothpick in the center, if it comes out clean they're ready.
Remove from the oven and eat warm. Store in an airtight container in the fridge for up to 2 days.

Notes

* To make homemade buttermilk: In a large bowl place 250 ml of milk and mix in 1 tablespoon of fresh lemon juice. Allow to sit for 5 min and use as needed.

Nutrition