There is nothing better in the morning than a hot cup of coffee and a fresh, delicious muffin with a side of fresh fruit. I love to make muffins and have them ready to go so my husband can take and enjoy on his commute to work.
On my list of recipes I wanted to create for Peach Week, muffins were one of them. I initially was going to do just a simple peach muffin but I wanted to add another element in to these muffins. When I was digging in my spice cabinet the white chocolate chips fell from the top shelf (literally) and it hit me (not literally) that would be a great ingredient to add in these muffins. The combination works so well together. These muffins are moist and satisfying. A new favorite of mine.
Peach and White Chocolate Chip Muffins
Makes 16 muffins
1 ¾ cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
3 large eggs
½ cup vegetable oil
1 teaspoon vanilla
1 cup peaches, chopped
½ cup white chocolate chips
½ cup confectioners’ sugar
1 tablespoon water
Preheat oven to 350 degrees. Line muffin tins with paper cups.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. Make a well in the flour mixture and add eggs, vegetable oil and vanilla and mix well. Fold in peaches and white chocolate chips.
Pour mix in to muffin tins ⅔ full.
Bake for 23-27 minutes until tops are golden brown and tester inserted in to center comes out clean. Let muffins slightly cool in pan, and remove to wire rack.
While muffins are still warm mix together confectioners’ sugar and water. Dip tops of muffins in to glaze and set on wire rack to cool completely.