The 5-minute peach muffins are delightful, soft, and wholesome little cakes perfect for breakfast or a snack. The recipe is simple and super quick; my 5-minute muffins are gaining great success due to their ease of execution. The ricotta version and the chocolate one are my absolute favorites.
I love muffins; they are delicious, super soft, and versatile, with many versions, each one tastier than the last. I fell in love with them when I visited the United States, where they are usually found in coffee shops and it’s really hard to choose because the flavors are endless. They are almost always “gigantic” (holding about double the weight of ours) and packed with fruit, chocolate, or nuts, absolutely irresistible.
Today I’ve decided to offer you my version of peach muffins using the American technique. You will only need two bowls to separate powders and liquids and a handheld whisk to mix everything just before baking. This method allows the baking powder to develop perfectly during baking.
Here are other peach recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 12 Minutes
- Portions: 12Pieces
- Cooking methods: Electric Oven
- Cuisine: American
- Seasonality: Summer, Summer, Fall
- Energy 211.83 (Kcal)
- Carbohydrates 31.53 (g) of which sugars 16.22 (g)
- Proteins 4.09 (g)
- Fat 8.52 (g) of which saturated 1.43 (g)of which unsaturated 4.92 (g)
- Fibers 1.08 (g)
- Sodium 38.81 (mg)
Indicative values for a portion of 71 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 0.6 cup sugar
- 5 tbsp peanut oil (or 6 tbsp of softened butter)
- 1 egg (medium)
- 0.6 cup milk
- 2 nectarines (firm and sweet, 220 g pulp needed)
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 pinch salt
- 1.4 oz sliced almonds
- 1.4 oz brown sugar
Tools
- 2 Bowls
- 1 Hand whisk
- 1 Scale
- 1 Muffin pan with 12 liners
- 1 Sieve
Procedure
Wash the peaches, dry them, and cut them into 1/2-inch cubes. Set aside.
In a bowl, mix the flour, sugar, sifted baking powder, and a pinch of salt.
In another bowl, combine the egg, milk, oil, lemon zest, vanilla, and emulsify well with a whisk.
Combine the liquid ingredients with the dry ones, quickly mixing the batter.
Add 150 g of diced peaches.Line 12 muffin molds with the appropriate liners and fill them with the batter (you should reach half an inch from the edge). Top the surface with the remaining peach cubes, sliced almonds, and sprinkle with brown sugar.
Bake the muffins in a preheated static oven at 350°F for about 20 minutes.
Do the toothpick test to check if they are done; consider that each oven bakes differently, so it might need a few more or fewer minutes.The 5-minute peach muffins are ready; let them cool completely before serving.
Tips
Storage
The 5-minute peach muffins keep at room temperature for 2 days under a glass dome or in the refrigerator for 4 days.
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