April 30, 2009

Brown Sugar Peach Muffins

by IsaChandra

Summer is fast approaching and that means fresh local fruit and simple baking that gets me out of the hot kitchen fast. Which reminded me, I had some peaches left over from the end of last summer still in the freezer. I know, you shouldn’t use frozen fruit that is 6 months old. But, whatever, I took a chance and they were just fine!

Muffins are my favorite way to bake something quickly using whatever I’ve got on hand. While I love those softball sized sunny-hued white flour and sugar numbers, I have a definite preference for the wholesome, healthy variety, especially for showcasing fresh fruit. These babies are made with spelt flour, providing a rustic, get-it-all-over-your-shirt crumb and a great wheaty flavor. And since we all hate overmixed, rubbery muffins, spelt flour is a great choice. It has such a low gluten content that the dangers of overmixing are diminished, making it perfect for the trepidatious baker. I also use applesauce for moisture, a lower fat content, and to keep the sugar to a minimum.

Got my mind on my muffins and my muffins on my mind

Does anyone else cool their muffins this way? Once they’re cool enough to handle, I gently give them a twist and flip them sideways to cool the rest of the way. I love that whiff of spice you get when you first lift the muffin up.

Brown Sugar Peach Muffins
Makes 12 muffins

Muffin perfection with a hint of spice, lots of juicy peaches and a sprinkle of brown sugar on top. This recipe is plenty versatile, I can see using strawberries or mango and switching the spices up to suit your fruit.

2 1/2 cups spelt flour
3/4 cup brown sugar, plus a little extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon

1/2 cup applesauce
1 cup almond milk (or soy milk)
1 teapoon apple cider vinegar
1/3 cup canola oil
1 teaspoon vanilla
2 cups chopped peaches (leave skins on or not, whichever you prefer)

Preheat oven to 375 F. Lightly grease a muffin tin.

In a large mixing bowl, stir together flour, sugar, baking powder, salt and spices. Make a well in the center and add the applesauce, almond milk, vinegar, canola oil and vanilla. Stir with a wooden spoon until mostly combined. Add the peaches and combine until the dry ingredients are just incorporated.

Scoop batter into muffin tins, they will hold their shape a little bit if you use an ice cream scoop. The batter should almost fill the entire tin. Sprinkle one or two teaspoons of brown sugar on top of each. Bake for 28 to 32 minutes, or until a toothpick or butter knife inserted through the center comes out clean. Let cool for a few minutes in the tin then transfer to a cooling rack to cool completely, or just flip them up in the tin to cool, as shown above.

  • April 30, 2009 at 5:11 pm: Jenn

    Sweet! Nice lift muffin cooling technique.

  • April 30, 2009 at 5:16 pm: Tami (Vegan Appetite)

    Brilliant, as always. Peach muffins are my very favorite.

    I like that cooling trick, too….I always use a boring old rack.

  • April 30, 2009 at 5:19 pm: Josiane

    Those look absolutely yummy! Your sideways flip cooling technique makes for a pretty picture.

  • April 30, 2009 at 6:12 pm: andrea e.

    i have to make some..

  • April 30, 2009 at 6:26 pm: lisa (show me vegan)

    love the Gin & Juice reference.

  • April 30, 2009 at 6:39 pm: Harmony

    i totally cool that way. it’s the cool way to cool.

  • April 30, 2009 at 7:21 pm: Jodye

    Thees look amazing!!

  • April 30, 2009 at 7:31 pm: kd-m

    YAY! Just got home from work, craving something baked & I have peaches! perfect, thanks!

  • April 30, 2009 at 7:48 pm: Nora

    yum! i think VeganYumYum has a brown sugar peach muffin recipe too! (maybe even with spelt?)

  • April 30, 2009 at 10:34 pm: Afsoon

    Fantastic! These would be great at the bake sale! WooHoo!

  • April 30, 2009 at 10:39 pm: IsaChandra

    Whoa, Nora, that’s weird! But I guess it’s a pretty common and yummy combo!

  • May 1, 2009 at 12:08 am: Gary

    These look mighty tasty, and I second Afsoon’s comment.

  • May 1, 2009 at 12:37 am: michy

    wow this looks really good.
    i can’t wait to try it (:

  • May 1, 2009 at 1:59 am: DJ Karma (VegSpinz)

    …”muffins on my mind!” LOL I’m gonna get some spelt flour now. Peace.

  • May 1, 2009 at 5:48 am: Melisser

    Peaches haven’t hit our markets yet, but I am READY! I just hope these don’t suck as much as your other recipes, you know?

  • May 1, 2009 at 9:58 am: veggievixen

    yum! i have some frozen peaches in that i’ve been waiting to use up. i wasn’t sure whether you could bake with them. thanks for the recipe!

  • May 1, 2009 at 11:55 am: Andrea

    Just made some of the lemon cornbread waffles from your “Vegan with a Vengeance” book–delish! Wish I’d come to your blog sooner, because I see that there’s a dinner in Portland, OR tonight, but I have to work….rats!

  • May 1, 2009 at 1:45 pm: dreamin'itvegan

    I can’t wait unitl peach season!

  • May 1, 2009 at 5:15 pm: erin

    I use that cooling method as well. And those look mighty tasty!

  • May 1, 2009 at 6:24 pm: biggie jowels

    he who spelt it delt it

  • May 1, 2009 at 8:52 pm: Nora

    Yeah, it sounds like an amazing combo!
    Isa, would you be offended if I did a Brown Sugar Peach Spelt Muffin Showdown between the two? I’ll only blog the results if you win! :)

  • May 2, 2009 at 1:04 pm: Gary

    We made these today. We only had canned peaches but to make up for that (not reallly) we used peach applesauce. Anyway, they’re delicious.

  • May 2, 2009 at 1:38 pm: Emily

    What a great idea for cooling!

    I used it today when I made a big batch of my favorite Best Pumpkin Muffins from VWAV.

  • May 3, 2009 at 2:46 pm: bryophyte

    That’s more than just a gin and juice reference, its a Miss Muffy and the Muff Mob reference. Lubin’ da hole wit’ ‘sco!
    Thanks Isa!

    I want muffins so much now.

  • May 3, 2009 at 2:47 pm: bryophyte

    http://www.magicbutter.com/mm_video1.html Here is Lubin Da Hole

  • May 4, 2009 at 11:20 am: JessieG

    I don’t have a cooling rack, so I cool my muffins that way too. I thought I was the only one!

  • June 17, 2009 at 6:11 pm: Amy

    These look great, I can’t wait to make ASAP! Are fresh peaches better than frozen? If using frozen, should they defrost first so not to taste watery?

  • August 23, 2009 at 1:43 am: ??????

    ? ???? ????? ????? ? bookmarks ????? ??????????, ?? ? ??? ????????? ? ?????? ????? ? ????? ???????? ?? ?????????? ????!

  • September 29, 2009 at 12:42 pm: Kelley

    I found some really good peaches at the marked this week – I think I have to make these!

  • January 25, 2010 at 4:03 am: Pharmacy Reviews

    Thanks for the information, I totally agree, going to link to your post from my blog!

  • April 6, 2011 at 9:39 pm: megan

    Fresh peaches or canned????? What’s everyone using??

  • April 6, 2011 at 9:45 pm: megan

    Would these work with all purpose flour? Cause that’s all I’ve got!

  • April 10, 2011 at 2:32 am: Brittany

    Can I replace the 1/3 cup oil with more applesauce to cut the fat? I’m on a diet but I reallllyyyyyyyyy want MUFFINSSSS!!!!! (:

  • August 2, 2011 at 1:56 pm: Charlotte

    These muffins are amazing! I made them last night and had one for breakfast this morning. My omni parents and friends love them too!! I blanched the peaches so I could easily peel off the skins, then chopped them into small cubes. I had never baked with spelt flour before. I thought it would be difficult to find, but I found it in two stores completely by accident! The only applesauce I had was cinnamon apple sauce, but only very slightly cinnamon, so I didn’t alter the recipe at all. They still taste fabulous. Thanks, Isa!

  • August 2, 2011 at 1:57 pm: Charlotte

    Also, using an ice cream scoop to measure out muffins is probably the most brilliant idea ever. it is the exact right size! My mind was blown.

  • August 6, 2011 at 11:12 pm: JAK

    My muffins won’t bake! Still mush in the middle after 60min. I guess that could be because my regular sized tin has mysteriously disappeared and I only have my giant tin…

  • August 12, 2011 at 11:10 am: Linda

    I made these while on vacation in the middle of nowhere. I used all purpose flour, regular sugar (no brown available) and also no ginger. They were pretty good. So, it will still work, but I bet with all the right ingredients they would be mind blowing.

  • September 18, 2011 at 9:27 pm: Jay

    I made these this weekend with some wonderful organic peaches from the farmer’s market. My friend and I absolutely LOVED them!!!

  • September 23, 2011 at 12:14 am: Christina

    Okay, so I can’t say I followed the recipe very exactly – used whole wheat and white flour instead of spelt, didn’t have applesauce so I added 1 T. flaxseed and some soy creamer, as well as a shake of cloves–but it turned out brilliantly anyway!

  • October 18, 2011 at 4:21 pm: Stacey

    Oh! I DO cool my muffins that way! Heh, thanks for making me not feel so weird.

    These sound awesome and like a great way to use those not so awesome peaches that are still coming in around me.

  • February 11, 2012 at 6:54 pm: Adrienne

    Has anyone tried these with agave nectar or coconut sugar?

  • April 20, 2012 at 8:08 pm: Veronica

    These are awesome!!

  • June 6, 2012 at 3:25 pm: Sienna

    Hey Isa, I often convert your baking recipes so they’re gluten-free, and it’s worked quite well with all the cupcakes. So here’s my question: what sort of GF flour would most mimic the spelt flour in this recipe? These muffins just sound too yummy to pass up. Thanks!

  • June 21, 2012 at 9:46 pm: Kristen

    Made these today with some peaches from the farmer’s market! Delicious!

  • July 9, 2012 at 1:47 am: smelfood

    I just baked these and my house smells amazing. The hubs and I are having a hard time waiting for them to cool because we want one right now! I doubled the vanilla because I LOVE vanilla in baked goods, but otherwise followed the recipe to a T. Thanks Isa!

  • October 13, 2012 at 8:53 pm: Ro'Chele

    I made these a few weeks back when I came home with just a tad too many peaches from the farmer’s market. SO GOOD.
    I didn’t have spelt flour so I used a mix of whole wheat and all-purpose.

  • December 6, 2012 at 4:18 am: Skye

    I just made these with dried cranberries instead of peaches, and I put the streusel from this recipe on top: http://www.cheekykitchen.com/2012/04/vegan-blueberry-streusel-muffins.html

    Sadly, in the middle of making them I realized my applesauce was moldy :( I had to sub canola oil, and these were good but I think they are missing something because of the applesauce. I will try again with applesauce sometime.

  • June 3, 2013 at 1:06 pm: Kung Pao Tao

    These muffins were awesome out of the oven. I’m a believer.

  • December 9, 2013 at 4:34 pm: Jiana

    We’re snowed in and I had some peaches in the freezer and, well, you know….These were amazing! Thank you! I did half white/half whole wheat flour and I made a pecan streusel topping by pulsing raw pecans with sugar, cinnamon, and ground clove in the food processor. To die for!

  • April 2, 2014 at 12:22 am: Shelby

    I bake a lot so I have a lot of all purpose flour and was wondering if that would work for this recipe or is I should get the spelt flour?

  • June 1, 2014 at 11:11 am: Izzy

    I’ve had a pack of spelt flour lying around my kitchen cupboard for ages, I’m totally making these today! Thanks for sharing the recipe!

  • February 4, 2015 at 10:50 pm: Gillian

    I just made these and was really impressed. I thought they’d be ‘okay’ considering the spelt flour, non-dairy milk and no egg. But they were surprisingly very yummy. I am definitely making these again! Thank you for the great recipe.

  • June 21, 2016 at 5:24 pm: Lisa Robinson

    Isn’t the vinegar supposed to be used to curdle the “milk” before adding to the dry ingredients?