Easy Vanilla Peach Muffins

Step 1

Heat oven to 400 degrees Fahrenheit. Line eight standard-size muffin cups with paper liners. Add 2 tablespoons of water to the four empty muffin cups (this helps make sure the muffins bake evenly). For an extra precaution, you can lightly spray the top of the pan with non-stick cooking spray (or lightly oil) so that the muffin tops don’t stick.

Step 2

Whisk the flour, 3/4 cup of the sugar, baking powder, ginger, cinnamon, and the salt until well blended.

Step 3

In a measuring jug that holds at least 1 cup, combine vegetable oil and the egg. Fill the measuring jug to the 1-cup line with milk (1/3 to a 1/2 cup).

Step 4

Add vanilla and almond extract. Whisk until blended.

Step 5

Pour into the bowl with dry ingredients and stir with a fork until just combined. Do not overmix. (The muffin batter will be pretty thick — see note below).

Step 6

Fold in peaches.

Step 7

Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners).

Step 8

Make the sugar topping by combining 1 tablespoon of sugar with an 1/8 teaspoon of ginger and 1/8 teaspoon of cinnamon. Lightly sprinkle the spiced sugar over muffins. (Use any remaining sugar to top cereal, buttered bread or add to coffee).

Step 9

Bake the muffins for 15 to 20 minutes or until the tops are golden brown, no longer wet, and a toothpick inserted into the middle comes out with crumbs, not wet batter. Transfer to a wire rack and cool completely.