These Peach Cinnamon Muffins are a delightful twist on the classic peach muffin, featuring a hint of cinnamon and a moist texture.
Preheat your oven to 375°F (190°C) and grease a muffin tin.
Greasing the muffin tin ensures easy removal of the muffins after baking.
In a mixing bowl, whisk together the egg and milk until combined.
Whisking thoroughly helps to evenly distribute the ingredients.
Add the melted butter, sugar, salt, cinnamon, and vanilla extract to the bowl and mix well.
Ensure the butter is melted but not hot to avoid cooking the egg.
Sift the flour and baking powder into the wet mixture and fold gently until just combined.
Overmixing can lead to dense muffins, so fold gently.
Dice the peach and fold it into the batter.
Use ripe peaches for the best flavor and texture.
Fill the muffin tin 2/3 full with the batter.
Filling the tins evenly ensures uniform baking.
Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the timer ends to avoid overbaking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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