Ingredients
160g Granulated or Caster Sugar
1 Large Egg
100ml Milk (or oat, soy, almond milk)
80ml Vegetable Oil
1 tsp Vanilla Extract
190g Plain or All-Purpose Flour
2 tsp Baking Powder
½ tsp Salt
150–200g Canned Peaches, drained and cubed
Instructions
1. Preheat oven to 190°C (375°F) and line 9 muffin cups with liners.
2. Whisk together sugar, egg, milk, oil, and vanilla in a large bowl until fully smooth.
3. In a separate bowl, whisk flour, baking powder, and salt.
4. Add dry ingredients to the wet and mix just until combined — do not overmix.
5. Fold in drained, cubed peaches using a spatula.
6. Scoop batter into muffin liners, filling each about ⅔ to ¾ full.
7. Bake until golden and a toothpick comes out clean, about 18–22 minutes.
8. Cool slightly before serving.
Notes
Use well-drained canned peaches to avoid soggy muffins.
Don’t overmix the batter to keep muffins light and fluffy.
Substitute with fresh or thawed frozen peaches if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian