This peach muffin recipe comes from Above & Beyond Parsely, a cookbook by the Junior League of Kansas City, Missouri. They have several cookbooks and their recipes never disappoint. I also own Beyond Parsley and Company’s Coming. The muffins are delicious and the best part is, you don’t have to peel the peaches. You heard me right, a peach muffin/dessert which doesn’t require peeling peaches.
We planted a peach tree in our yard roughly 14 years ago. My husband and I nearly got divorced over this tree. Not really, but after witnessing our argument over the tree, my brother-in-law put off looking for a spouse for several years. He will tell you that is the truth. You can read more about the history behind our peach tree here.
The tree which initially caused a huge argument has since become a mass producer of peaches along with broken limbs and fallen peaches everywhere. It’s huge limbs also partially block my view of the next door neighbors yard, which is a bonus. I think I’m pretty safe in saying they don’t read my blog, so I don’t have to worry about them reading this.
I’m always on the lookout for peach recipes and this one caught my eye because once again, you don’t have to peel the peaches. Over the years the peaches have gotten smaller in size so it’s twice as much work. My family loves peach cobbler, but I hate peeling peaches. This is the recipe I’ve made the past two summers. I suppose if you can make muffins with the skin on, you probably can with cobbler too, but I’ve never tried it.
These peach muffins are easy to make, moist and tasty. I added a little cinnamon sugar to the top each muffin when they came out of the oven which is optional.
| Morningside Peach Muffins | Print |
- 1 egg
- 1 cup milk
- (1/4 cup ) ½ stick of butter, melted
- ⅔ cup sugar
- ½ tsp salt
- ¼ tsp cinnamon
- 1 tsp fresh lemon juice
- ¼ tsp vanilla
- 2 cups flour
- 3 tsp baking powder
- 1 cup chopped unpeeled peaches
- Beat egg in a large mixing bow.
- Stir in by hand milk, butter, sugar, salt, cinnamon, lemon juice and vanilla.
- Sift together flour and baking powder and mix into wet ingredients until just blended.
- Don not overmix.
- Gently fold in peaches.
- Preheat oven to 350 degrees.
- Fill greased muffin tins ¾ full and bake for 20 minutes.
- Cool in pan for a few minutes before removing.
- Optional: Sprinkle with a mixture of cinnamon and sugar.
Linking to: Treasure Box Tuesday, Whimsy Wednesday, Work It Wednesday, Inspiration2, Foodie Fridays, I‘m Lovin’ It, Six Sister’s Strut Your Stuff
I don’t do enough with peaches…but when we were growing up we had a peach tree too, along with a ton of other fruit trees. It was nice. Now I have wild blackberries and a blueberry and raspberry bush that I fight with the birds for for the fruit. LOL Your recipe looks delicious…pinning!
Thanks Michelle 🙂 I bet that was wonderful having all of those fruit trees growing up. We’ve tried to plant blackberry and raspberry bushes and have the same problem with the birds eating the fruit before we can get to it.
I have this cookbook but have not tried this recipe. Thanks for the recommendation!
This sounds so yummy! Peaches remind of summer.
love a good home baked muffin.. these look delicious and so moist! thanks for the recipe!
Thanks for commenting. Your recipes look delicious as well 🙂
Okay, this post had me laughing out loud.. your brother-in-law, your neighbors… too funny! Unlike all of you, I’ve pretty much given up growing any fruit because the chipmunks (or deer, mice, voles, bunnies….) eat all of it before it can ripen. However, we still go picking, and now is peach season, so this is perfect timing. I’m with you on not having peel… that’s the bomb!
Sometimes I think going picking is even better Seana! We always have a tree limb break and tons of little rotten peaches left in the yard. I love trees so it’s hard for me to part with it even though it has seen better days.