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, sugar, baking powder, salt, and cinnamon.
- 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 toothpick 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.
- Drizzle the glaze over the cooled muffins.
Notes
You can use frozen peaches, but be sure to thaw them and drain any excess liquid before adding to the batter. For an extra peachy flavor, you can add a pinch of ground ginger to the dry ingredients.