These peach-stuffed muffins are a summer favorite! But thankfully since peach season is so short, frozen peaches can easily be substituted. With this recipe, you’ll enjoy summer year around with the taste of warm spices and sweet, juicy peaches in every single bite.
Peach Muffin Recipe
Come August, or if we’re lucky, end of July, fresh, ripe peaches are ready for pickin’. While we don’t currently have any peach trees on our property, we do have a local farmer that grows a few varieties of peaches on their orchard. The last few summers we have made the drive out to the farm to pick up a half bushel of fresh peaches.
I do enjoy eating a fresh peach, sliced and served for lunch or dinner but there is no way our family can consume an entire half bushel before they go bad. To preserve the peaches, I can several quarts of peaches in apple juice. Some peaches are sliced and frozen for smoothies and fruit crisps. The rest are used in baked goods, like peach muffins.
A peach muffin recipe with fresh milled flour is great for breakfast, as an afternoon snack or set out as a fruity dessert for summer. This muffin is made with juicy, sweet peaches, cinnamon, a dash of nutmeg and a pinch of cloves. Lightly sweetened with sucanat and moistened with the addition of eggs, oil and milk.
So go ahead, grab a few peaches, your favorite apron and a mixing bowl. Within a matter of moments, you’ll have a delicious tray of freshly baked spiced peach muffins for the entire family to enjoy.
What Type of Flour is Best for Muffins?
When making baked goods with fresh milled flour such as cookies or muffins it is best to use soft white wheat flour. Soft wheat has a low protein content which helps to create a light and fluffy baked good. Freshly milled spelt can also be used and gives this spiced peach muffin recipe incredible flavor.
What is the Secret to High Muffins?
Baking soda and baking powder are excellent leavening agents for many baked goods. However, sometimes, no matter what you do, muffins can still have a flat top. By adding a small amount of milk kefir to your fresh milled muffin recipe the acid helps to create a high peak on the top of the muffin. The idea is similar to adding buttermilk to recipes. In this peach muffin recipe, replace part of the milk with 1/4 cup of kefir. Your muffins will come out of the oven with a beautifully risen top.
Can You Substitute Canned Peaches for Fresh?
Yes! If fresh peaches aren’t available, frozen or canned peaches can be substituted. When using canned peaches, be sure to select peaches canned in 100% juice. Drain the peaches well and cut up as you would a fresh peach. The texture may be softer than a fresh peach due to the fact that all canned peaches are cooked. This should not effect the flavor of the fresh milled muffin.
Fresh Milled Muffin Recipe
Muffins packed with sweet peach flavor and warm spices? Yes, please! These muffins are soft, moist and bursting with flavor. Made with freshly milled soft white wheat flour or spelt, a favorite ancient grain.
Makes: 14-15 muffins
Ingredients
2 1/4 cups freshly milled spelt or soft white wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of ground cloves
1/2 cup sucanat or organic brown sugar
1 egg
1/4 cup oil
3/4 cup milk
1 teaspoon vanilla
1 1/2 cups fresh or frozen peaches, diced (about 3-4 peaches)
Directions
Preheat oven to 375° F. In a large bowl whisk together the dry ingredients, flour, baking powder, soda, salt, cinnamon, nutmeg and cloves. Set aside. In a separate bowl, mix the wet ingredients together including the sugar, egg, oil, milk and vanilla.
Add the wet ingredients to the dry and stir together until moist. Fold in the diced peaches.
Divide batter among muffin pans, optionally lined with a paper liner, if you desire. Bake for 18-20 minutes, until the tops spring back when touched and have a nice golden brown color. Cool on a wire rack. Leftovers can be stored in a well sealed container or the muffins can be frozen for a couple of months.
More Fresh Milled Flour Recipes
Spiced Peach Muffins
These peach-stuffed muffins are a summer favorite! But thankfully since peach season is so short, frozen peaches can easily be substituted. With this recipe, you’ll enjoy summer year around with the taste of warm spices and sweet, juicy peaches in every single bite.
Ingredients
- 2 1/4 cups freshly milled spelt or soft white wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of ground cloves
- 1/2 cup sucanat or organic brown sugar
- 1 egg
- 1/4 cup oil
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups fresh or frozen peaches, diced (about 3-4 peaches)
Instructions
- Preheat oven to 375° F. In a large bowl whisk together the dry ingredients, flour, baking powder, soda, salt, cinnamon, nutmeg and cloves. Set aside. In a separate bowl, mix the wet ingredients together including the sugar, egg, oil, milk and vanilla.
- Add the wet ingredients to the dry and stir together until moist. Fold in the diced peaches.
- Divide batter among muffin pans, optionally lined with a paper liner, if you desire. Bake for 18-20 minutes, until the tops spring back when touched and have a nice golden brown color. Cool on a wire rack. Leftovers can be stored in a well sealed container or the muffins can be frozen for a couple of months.
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