Georgia peach muffins

Well, if you don’t know by now that I’m a Mizzou fan, I really don’t know what you’ve been reading all this time. The boyfriend and I attended a marvelous tailgate for the first game of the season, which was Mizzou versus Southeastern Louisiana State. I was under the impression that this was a burgers, brats, chips and Bud Light kind of tailgate, but as soon as I arrived I was handed a delicious Hurricane cocktail and escorted to crab dip and shrimp fry being prepared in the parking lot. My brownies seemed very inadequate in comparison.

So, for the Mizzou versus Georgia game last weekend, I had to break out the big baking guns. The night before, the boyfriend and I peeled, pitted and sliced 7 large peaches for two peach recipes for the next day, but the peach muffin recipe is a keeper. Based on a recipe from, I give you the greatest peach muffin recipe ever.

Georgia Peach Muffins

  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 3 eggs, lightly beaten
  • 2 cups white sugar
  • 2 cups peeled, pitted, and chopped peaches

Preheat oven to 400 degrees. Lightly grease 16 muffin cups, or place 16 cupcake liners. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups. Sprinkle cinnamon and chopped pecans over top of batter. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Note: I also made a quick vanilla glaze to drizzle over the top of the muffins when still warm. With the glaze, it made it more of a dessert and less of a muffin, if that is your desired effect with this muffins.


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