Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the diced peaches.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Once the muffins are completely cool, drizzle the vanilla glaze over the tops.
Notes
You can use frozen peaches, but be sure to thaw them and drain any excess liquid before adding them to the batter. For a stronger peach flavor, you can add a pinch of ground ginger to the dry ingredients.