Peach Muffin Recipe – Easy Cardamom Cinnamon Bake

Last Updated on 4 months by Neha Deshmukh

Peach Muffin Recipe – Easy Cardamom Cinnamon Bake

Hey everyone! If you’re anything like me, the smell of warm muffins baking in the oven just makes a day better. And these aren’t just any muffins – these are soft, fluffy peach muffins bursting with warm spices like cardamom and cinnamon. I first made these last summer when peaches were in season, and they’ve been a family favorite ever since! They’re surprisingly easy to whip up, and the aroma while they bake is simply divine.

Why You’ll Love This Recipe

These peach muffins are the perfect treat for breakfast, brunch, or a simple afternoon snack. They’re wonderfully moist, packed with sweet peach flavor, and have a lovely warmth from the spices. Plus, they come together quickly – perfect for when you want something homemade without spending hours in the kitchen. Seriously, who can resist a muffin studded with juicy peaches?

Ingredients

Here’s what you’ll need to make these delightful peach muffins:

• 1 cup all-purpose flour (120g)
• 1 cup chopped peaches (about 150g)
• 1 teaspoon baking powder (4g)
• ½ teaspoon baking soda (2g)
• ½ teaspoon salt (3g)
• ½ teaspoon cardamom (2g)
• ½ teaspoon cinnamon (2g)
• ¼ teaspoon nutmeg (1g)
• ¼ teaspoon ground ginger (1g)
• 1 large egg
• ½ cup vegetable oil (120ml)
• ½ cup milk (120ml)
• ½ cup granulated sugar (100g)
• 2 tablespoons cinnamon sugar (16g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Cardamom: This is where things get interesting! Cardamom isn’t always the first spice you think of in baking, but it’s huge in Indian desserts. It adds a beautiful floral, almost citrusy note that complements the peaches perfectly. My grandmother always used it in her baking, and it instantly makes everything feel special.
• Flour: I’ve used all-purpose flour (maida) here, which gives a lovely soft texture. But feel free to experiment! You could try using a portion of whole wheat flour (atta) for a slightly nuttier flavor. Just be aware it might make the muffins a little denser.
• Vegetable Oil: In Indian baking, we often use neutral-flavored vegetable oils like sunflower or canola. They keep the muffins moist without adding a strong flavor.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners. This is important – nobody likes a muffin stuck to the pan!
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, and nutmeg. Make sure everything is nicely combined.
3. In a separate bowl, mix the vegetable oil, sugar, egg, and milk until everything is well combined. Don’t worry about overmixing at this stage.
4. Gently fold the dry ingredients into the wet ingredients. The key here is gentle! You want everything just combined. Overmixing develops the gluten and can make your muffins tough.
5. Add the chopped peaches to the batter and fold them in gently. We want those peach pieces evenly distributed!
6. Divide the batter evenly among the prepared muffin cups. Top each muffin with a few extra peach pieces and a sprinkle of cinnamon sugar.
7. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.

Expert Tips

• Don’t overmix the batter! Seriously, this is the biggest secret to fluffy muffins.
• Use ripe, but firm peaches. They’ll hold their shape better during baking.
• For extra flavor, try adding a teaspoon of vanilla extract to the wet ingredients.
• A little cinnamon sugar on top adds a lovely sparkle and extra sweetness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Peach Muffins: Swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) and use plant-based milk. My friend, Priya, swears by this version!
• Gluten-Free Peach Muffins: Use a good quality gluten-free flour blend. I recommend one that already contains xanthan gum.
• Spice Level Adjustment: If you really love spice, increase the ginger or cardamom to ¾ teaspoon.
• Festival Adaptations: Peaches are often enjoyed during harvest festivals in many parts of India. These muffins would be a lovely addition to any celebration!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also pair beautifully with a dollop of yogurt or a drizzle of honey.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions:

• What is the best way to prevent muffins from sticking to the liners? Using good quality paper liners helps, but you can also lightly grease the liners with cooking spray for extra insurance.
• Can I use frozen peaches in this recipe? Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before adding them to the batter.
• Can I substitute the vegetable oil with ghee for a richer flavor? Absolutely! Ghee will add a lovely nutty flavor. Use the same amount (½ cup).
• How can I tell if my muffins are perfectly baked? A toothpick inserted into the center should come out clean, or with just a few moist crumbs attached.
• What is the role of cardamom in this recipe, and can I omit it? Cardamom adds a unique floral flavor that really elevates these muffins. However, if you’re not a fan, you can omit it, but the flavor will be slightly different.

Enjoy baking (and eating!) these delicious peach muffins! Let me know how they turn out in the comments below.