Peach season came and went so fast I didn’t get a chance to bake any recipes with fresh peaches! But I still wanted to bake something with a peachy flavor. I thought one of the complimentary Fruit & Maple Spreads I received from Polaner® would be a great thing to try in a muffin—especially since they had sent me a peach fruit spread! Peach muffins sounded good for this time of year with some chopped pecans added in. So I came up with these Maple-Peach Muffins and they satisfied my peach craving very nicely!
The Peach Fruit & Maple Spread worked really nicely in this recipe (Polaner® Fruit & Maple Spreads also come in Raspberry, Strawberry, and Blueberry flavors). Since this line of fruit spreads is sweetened with pure maple syrup, they have no high fructose corn syrup, no artificial flavors or sweeteners, and no artificial colors. I really like that these are sweetened with maple syrup, since I’m trying to find tasty ways of using less sugar!
These muffins are dense and moist and have a light peachy flavor. The pecans add a nice crunchy texture and the addition of some pure maple syrup makes them sweet but not overly sweet. You can substitute Peach Jam for the Fruit & Maple Spread if you want—the taste of the muffins will be a little sweeter if you use peach jam. One other thing about these muffins is that they rise very nicely as they bake!
MAPLE-PEACH MUFFINS by NancyC
Makes 14 Muffins
- 2 cups all-purpose unbleached flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, beaten
- 1/2 teaspoon pure vanilla extract
- 1/2 cup plus 3 Tablespoons milk
- 1/4 cup plus 2 Tablespoons pure maple syrup
- 1/4 cup non-GMO canola oil or light olive oil
- 3/4 cup chopped pecans
- 1 cup (or 8-ounce jar) peach spreadable fruit or peach jam (don’t use jelly)
Preheat oven to 350˚F. Line two 12-cup muffin tins with a total of 14 paper liners; set aside.
In large bowl, blend the flour, baking powder, and salt. salt. Make a well in the center of this mixture; set aside.
In small bowl, mix egg, vanilla extract, milk, maple syrup, and oil. Pour into the well in the flour mixture. Mix just until moistened, then gently stir in pecans and spreadable fruit or jam (batter will be a little lumpy).
Pour or spoon the batter into the prepared muffin cups, dividing batter equally among cups (each will be almost 3/4 full), and bake at 350˚F for 18 minutes or until toothpick inserted in centers comes out clean. Remove from muffin tins and cool completely on wire rack.
Recipe from NancyC | nancy-c.com
You can also make Raspberry-Almond Muffins–just use raspberry spreadable fruit or jam instead of peach and use chopped almonds instead of pecans.
What kind of muffins have you been making this fall?