Ingredients
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups white sugar
1 1/4 cups vegetable oil
3 large eggs, at room temperature
2 cups fresh peaches, peeled, pitted, and diced small
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Grease sixteen standard muffin cups thoroughly or insert paper liners for easier cleanup.
In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt.
In a separate bowl, beat the eggs and white sugar until well combined.
Slowly pour in the vegetable oil while stirring to incorporate into the egg mixture.
Fold the dry ingredients into the wet mixture until just moistened, being careful not to overmix.
Fold in the diced fresh peaches.
Divide the batter evenly among the sixteen prepared muffin cups.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
You can substitute melted coconut oil for the vegetable oil for a slightly different flavor profile. If you prefer a richer, caramel-like taste, substitute half of the white sugar with brown sugar. Ensure your eggs are at room temperature to allow for the best emulsion and rise during the baking process.
- Prep Time: 15
- Cook Time: 25
- Category: Easy Breakfast Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian