It’s high summer, which means it’s time for peaches!
As soon as peaches hit the markets, my mom and I always snatch ’em up. Of course we love to snack on them in their purest form, but we can’t pass up baking with ripe peaches. One summer, we made a peach pie with only my grandmother’s handwritten pie crust recipe and our instincts as guides. The results of our experimentation were less than picture perfect, but still delicious!
In honor of all our mother-daughter baking adventures, I whipped up what I’m calling my “Surprise Inside Muffins” – cinnamon-flecked muffins with a flavorful peach core.
Surprise Inside Muffins
Makes about 1 dozen regular sized muffins.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
½ cup canola oil
1/2 cup sugar
2 teaspoons vanilla extract
2/3 cup milk
1/2 peach chopped in bite-sized chunks
1. Preheat oven to 350°F.
2.Sift flour, baking powder, and cinnamon into a bowl. Set aside.
3. Whisk together eggs, oil, vanilla extract and sugar.
4. Add half of the dry mixture to the wet mixture and stir gently. Now, add half of the milk to the wet mixture and gently stir again. Repeat until everything is almost combined. Do not overmix.
5. Fill greased muffin cups about two-thirds full with batter.
6. Drop 1 or 2 chunks of fruit into each cup of batter, making sure the fruit is submerged.
7. Bake for 20-25 minutes. Cool on a wire rack.
Once cool, bite into a muffin to find a delightfully baked peach inside! Add fruit preserves for a super sweet muffin, and wash it down with a glass of homemade iced tea!