Spiced peach muffins bridge summer and fall. These warm muffins combine juicy peach chunks with fall spices.
– 2 large eggs – 1/2 cup neutral vegetable oil like canola – 3/4 cup brown sugar, packed (I used light brown sugar, you can use dark brown if you like.) – 3/4 cup cultured buttermilk – 1 tsp vanilla extract – 2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1/2 tsp cinnamon – 1/4 tsp allspice – 1/4 tsp nutmeg – 2 cups all purpose flour – 2 ripe peaches, diced (don't peel) – 1/2 cup chopped walnuts
Spray or line a muffin tray with butter or liners. I prefer liners for moister, softer muffins.
Mix eggs, oil, sugar, buttermilk, and extract in a large bowl. Mix everything well. Mix in baking powder, soda, salt, and spices.
Fold in flour. Fold peaches and walnuts into flour when almost all combined. Mix until everything is combined and no flour remains.
I prefer to use an ice cream scoop to fill muffin cups. Leave the muffins on the counter for 30–60 minutes. Note: this trick raises muffins.
Heat oven to 375F. Sugar the muffin tops and bake in your preheated oven for 25–27 minutes until risen and golden. Verify ovens early as they differ widely.