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Author Notes: I'm on vacation with my family at a lake house in New Jersey. We had a bag of local peaches that were getting on the wrong side of maturity, so I ran out to buy some supplies for these muffins. The general store only had salted butter, so I made them with extra virgin olive oil (I brought along many quarts) despite common wisdom, the flavor of the oil was not at all overpowering; it made the muffins crispy at the top and light and moist within. This recipe is adapted from my book, I Loved, I Lost, I Made Spaghetti; the original, "Welcome Back to the Big Apple Apple Muffins," is made with apples, butter, and whole wheat flour (all of which you are welcome to use here). - Giulia Melucci
Serves 1 dozen muffins
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon lemon zest
- 2 teaspoons cinnamon
- 11/4 cups olive oil, any kind
- 3 eggs, lightly beaten
- 2 cups sugar
- 2 cups peaches, pitted, peeled, and cut into 1/2 inch chunks
- Preheat oven to 400 degrees. Grease a dozen muffins pans (I used butter, you could probably use oil).
- In a large bowl mix the flour, cinnamon, baking soda, salt, and lemon zest.
- In a smaller bowl mix the oil, eggs and sugar.
- Add the wet ingredients to the dry and stir until combined. Fold in the peaches.
- Spoon into muffin tins. Bake for 20-25 minutes. Let cool in pans for 10 minutes, then remove onto a rack to cool just to the point where you won't burn your mouth eating them, but they're still somewhat warm. Have a completely cool one later in the day to determine which you like better. Then go for a walk or a swim. Or better yet both!