Sunshine Peach Muffins

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 6/16/2020

There's a blast of peach flavor in every bite of these tasty breakfast muffins.

Serves: 12 Save

Ingredients (12)

  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 fresh, very ripe peaches, pit removed, skin left on
  • 2 teaspoon honey
  • 1 egg, beaten
  • 1/2 cup 1-percent milk
  • 1/4 cup vegetable oil

Directions

  1. Preheat oven to 400F.
  2. Lightly grease 12 (2½-inch) muffin cups or line with paper bake cups; set aside.
  3. In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.
  4. In another bowl mash peaches well with honey, then stir in egg, milk, and oil. Add wet mixture all at once to flour mixture. Stir until moistened (batter should be lumpy).
  5. Spoon batter into prepared muffin cups, filling each about three-fourths full.
  6. Bake 18 to 20 minutes or until golden.
  7. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly.

Cranberry Orange Whiskey Sour

The Bar

Ingredients (7)

  • 1.5 oz. Crown Royal Deluxe Blended Whiskey
  • 0.5 oz. Orange Juice
  • 0.5 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 0.5 oz. Egg White (Optional)
  • 3 Dashes Cranberry Bitters
  • Rosemary Sprig Garnish
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