Description
Barefoot Contessa peach muffins blend sweet summer peaches with delicate bakery magic. Ina Garten’s classic recipe delivers simple comfort perfect for morning gatherings and relaxed weekend breakfasts you’ll savor.
Ingredients
Scale
- 3 cups (720 ml) all-purpose flour
- 2 cups (400 g) white sugar
- 1 ¼ cups (300 ml) vegetable oil
- 2 cups (300 g) fresh peaches, peeled, pitted, and chopped
- 3 large eggs, lightly beaten
- 1 tbsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
Instructions
- Preparation: Preheat oven to 400°F and position rack in center. Line a 16-cavity muffin tin with paper liners or lightly grease with cooking spray.
- Dry Ingredients: Whisk together flour, cinnamon, baking soda, and kosher salt in a large mixing bowl until uniformly blended, ensuring no lumps remain.
- Wet Ingredients: In a separate bowl, combine sugar, vegetable oil, and eggs, whisking until the mixture becomes smooth and slightly aerated, creating a cohesive base.
- Batter Assembly: Gently fold wet ingredients into dry ingredients, stirring minimally to maintain a delicate texture. Mix until just combined, taking care not to overmix.
- Fruit Integration: Delicately fold chopped peaches into the batter, distributing fruit evenly to ensure each muffin receives a balanced amount of fresh fruit.
- Filling and Baking: Portion batter into prepared muffin cavities, filling each 2/3 to 3/4 full. Transfer tin to preheated oven and bake for 22-25 minutes until a toothpick inserted into the center emerges clean.
- Cooling Process: Remove muffins from oven and let rest in the tin for 10 minutes to stabilize structure. Carefully transfer to a wire rack, allowing complete cooling to enhance flavor development and texture.
Notes
- Prevent Overmixing: Stir ingredients just until combined to keep muffins tender and soft, avoiding a tough, dense texture.
- Fruit Distribution Tip: Toss chopped peaches in a light dusting of flour before adding to batter to prevent sinking and ensure even spread throughout muffins.
- Perfect Doneness Check: Use the toothpick test to confirm muffins are fully baked – it should come out clean with no wet batter when inserted into the center.
- Cooling Strategy: Let muffins rest in the pan for 10 minutes before transferring to a wire rack, which helps them set and prevents crumbling when removing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 410
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg