9/7/2015 – Whoops! When this post first went up, I had a different recipe for peach muffins here. They were ones I made and liked, but I like the ricotta version better, and also that’s the muffin shown in the photo. I’ve now updated the post so that the recipe reflects the product in the photo, and apologies for the error.
Continuing our effort to use all of the peaches our CSA sends home with us, I have been making these ricotta peach muffins a lot. They’re easy to throw together and have a gorgeous, soft crumb. I dice the peaches finely to get a good peach flavor without too many lumps, but you can cut yours bigger if you like to bite into the fruit. My son loves to help measure out the flour and leavening, so I can assure you that this is a very forgiving recipe.
Ricotta Peach Muffins
(Adapted from Food Network Canada)
2 1/2 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup light brown sugar, packed
1/2 cup ricotta cheese
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1 cup peaches, finely diced
Preheat your oven to 350 degrees F and grease or line your muffin tins.
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat the two eggs lightly, then add the sugar, ricotta, oil, and vanilla. Once the mixture is homogeneous, add in the flour mixture. Mix until the flour is mostly incorporated, then add the peaches, stirring gently just a few more times to combine.
Use an ice cream scoop or spoons to fill your muffin tins 2/3 of the way full with batter, leaving a little room for them to expand. Bake the muffins for 25-30 minutes. They will spring back after being touched when they are done, or you can check them with a toothpick. Enjoy!