If you’ve never tried making peach muffins, you absolutely must! They’re delicious. 😊
Guess what our favorite summer fruit is?
You guessed it! 😀
So, since I hadn’t tried using peaches in muffins until now… here I am! Because if muffins with apples, or with figs or lemon are delicious… they surely will be with peaches too, right? 😃
Today, the Light and Tasty section concludes its posts for this season and, like every summer, it takes a couple of months off. The recipe with which I give you an appointment in September could not be other than a peach recipe, after the peach pudding with which I concluded last year and the peach tart with which I inaugurated this season.
Mmm mumble mumble 😄 but I’m already thinking about the September recipe! What peach recipe do you suggest to kick off the next season? Send me some suggestions! 🤩
〰〰〰
👇 Here are 3 more peach recipes for you: 👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.6 cups flour
- 1 tablespoon cornstarch (or potato starch)
- 2/3 cup milk kefir (or yogurt)
- 2/3 cup sugar
- 1/4 cup corn oil
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1 ripe peach
Tools
- Muffin Cups silicone
- Bowl glass
- Oven Sfornatutto
Steps
👉 These peach muffins are similar to other fruit muffins you already know. Except for a few small details here and there, my basic muffin recipe is tried and true, loved by all of us (and my son’s friends when they have snacks here 🤩). When I don’t have kefir or yogurt available, I use milk. If you plan to use it, you might need to slightly adjust the flour amount. For the sugar, if the peach is not ripe and sweet, you can increase it a bit by adding one or two tablespoons.
Pour the kefir (or yogurt or milk), oil, and sugar into a bowl. Stir until the sugar dissolves.
Add the flour, baking powder, and cornstarch.
Stir, then add the lemon juice and stir again.
Pour the batter into 9 muffin cups (I have 9, but the number obviously depends on the size of your muffin cups).
Wash and dry the peach, cut it into pieces or thin slices, and insert the pieces into the batter in each muffin cup.
Before baking, sprinkle half a teaspoon of sugar on each, so a delicious sweet crust will form during baking.
Bake in a static oven at 392°F for about 20 minutes. As always, I baked them in my trusty Sfornatutto, which, thanks to its small size, heats much less than a traditional oven and is very helpful in summer.
Serve warm or cold about half an hour after taking them out of the oven.
😋
Light and Tasty:
With these peach muffins and the beautiful summer recipes of my colleagues, the Light and Tasty Team bids you farewell, wishes you a happy summer, and looks forward to seeing you in September! 🤗🌞
Carla Emilia: Pasta Salad with Cherry Tomatoes, Eggplants, Olives, and Capers
Cinzia: Apple and Banana Fruit Juice with Bimby
Claudia: Dulce de Leche Ice Cream
Daniela: Basil Tartlets with Ricotta Cream, Tomatoes, and Herb Crumble
Elena: Cold Blueberry and Lemon Tart
Milena: Spaghetti with Cherry Tomatoes and Zucchini Flowers
Carla Emilia: Pasta Salad with Cherry Tomatoes, Eggplants, Olives, and Capers
Cinzia: Apple and Banana Fruit Juice with Bimby
Claudia: Dulce de Leche Ice Cream
Daniela: Basil Tartlets with Ricotta Cream, Tomatoes, and Herb Crumble
Elena: Cold Blueberry and Lemon Tart
Milena: Spaghetti with Cherry Tomatoes and Zucchini Flowers
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