With peaches in season I am always trying to think of ways to work them in to my recipes. These muffins are light and have that perfect summery peach taste. And nobody needs to know they started with a Better Batter Cake Mix 🙂
Fresh peaches and cream muffins
1-2 ripe peaches, peeled and diced (small)
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/3 cup oil
2/3 cup non dairy milk (I used vanilla almond milk)
1 teaspoon baking powder
Preheat oven to 425. Prepare 12-16 muffin cups with paper liners, or spray pan with oil spray.
In a small bowl combine diced peaches, brown sugar, and cinnamon. Allow peaches to rest and absorb flavours while you continue with the batter.
In the bowl of a stand mixer (or a bowl with a hand mixer) combine remaining ingredients. Mix until just smooth. Fold in peach mixture.
Scoop batter into muffin cups.
Bake at 425 for 5 minutes and then lower the oven to 350 (with the muffins still in the oven) and continue to bake for 15 minutes more. This method creates the perfect domed muffin.