When peaches are in season, buy up on them and freeze them (see note on freezing them). You can bake these delicious muffins any time of the year.
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup sugar
- 1 cup buttermilk
- 5 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled, cubed (1/2″ cubes) fresh or unthawed frozen peaches
- Turbinado sugar
Position rack in lower third of the oven and preheat oven to 350 degrees. Lightly spray 12 muffin cups with vegetable oil spray or line with paper liners.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and sugar.
In another bowl, whisk together buttermilk, oil, egg, and vanilla. Pour wet ingredients over dry ingredients and mix just until combined. Gently fold in the peaches, using as few strokes as possible, be careful not to overmix.
With a large ice cream scoop or spoon, scoop batter into the prepared muffin cups. Sprinkle tops with turbinado sugar.
Bake for 25 to 30 minutes, until muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in center of muffin should come out clean. Remove from oven and let cool for 10 minutes.
Turn muffins out of the pan and enjoy warm or at room temperature. (The muffins can be stored in an airtight container for up to 2 days.)
(Freezing peaches: Peel and slice peaches. Lay flat on a cookie sheet and flash freeze. When frozen, remove from pan and put into a plastic bag and keep in the freezer for later use.)
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