I don’t know about you, but I personally love a nice fluffy muffin for breakfast. But let’s face it, the ones in the bakery at the grocery store are well… kinda pricey. Yet if you’re really tight on money, you can’t spring for the ingredients to make your own. Sure you can straight up buy a packaged muffin mix, but those still want you to have extra ingredients like eggs, milk, or butter, which you just might not be able to squeeze this week.
Introducing, the solution to your budget-impaired muffin needs:
Two-Ingredient Peach Muffins!
Now, if you’re looking for a muffin that tastes like a miniature cake, this is not going to meet that expectation. It’s sweet, but not cloying. It uses the heavy syrup from canned peaches in place of the sugar and liquid in a boxed muffin recipe. An all-purpose baking mix (like Jiffy or Bisquick) stand in for the flour, baking powder, salt, etc. Because sometimes you can swing a can of peaches and box of Bisquick, but getting flour, sugar, leavening, butter, and vanilla is just too much upfront cost.
2-Ingredient Peach Muffins
Course: BreakfastCuisine: HomestyleDifficulty: Beginner8-10
servings5
minutes16
minutesIngredients
1- 15oz can peaches in heavy syrup, diced
2 cups Baking Mix (like Jiffy or Bisquick)
Directions
- Preheat oven to 350 degrees F.
- Drain peach syrup into a liquid measuring cup. Reserve 3/4 cup of the syrup.
- Dice peaches (into the size you’d expect to find in a fruit cup).
- Reserve 1/4 cup of the baking mix, then add the rest to a mixing bowl.
- Add reserved syrup to the baking mix in the mixing bowl. Combine until just moistened.
- Toss diced peaches in the reserved baking mix, then gently fold them into muffin batter.
- Line muffin pan with cupcake liners or grease well.
- Divide batter into muffin cup wells, filling approximately 2/3 full. (This will make approximately 8-10 muffins.)
- Bake for 16 to 19 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.
Notes
- Adding a dash of cinnamon to the baking mix is a delightful way to boost the flavor of the muffins. If you have it. And if you like cinnamon. And if you’re not going to yell at me for increasing the ingredient count.
- Adding ⅓ cup of powdered milk with the dry baking mix is also entirely optional. See my post about other uses for powdered milk in cooking. The addition does somehow make the muffin just that little bit more tender.
- Try not to overmix the batter, either in the initial combination, or when folding in the peaches. It will make for a tough final product.
- Tossing the peaches in the reserved baking mix will help them stay put in the batter and stop them from sinking to the bottom of the muffin.
- The back of your oven is hotter than the front. If you want even baking and color on your muffins, rotate the pan halfway through the baking time. Even if you don’t, they’ll cook just fine.
- Using an ice cream scoop to fill the muffin wells will help ensure even division of the batter, and help create those pretty round domes.
- If you don’t have a toothpick (or skewer) to test the muffins for doneness, a butter knife will also do the job.
