Welcome to a recipe that combines the rich, deep flavor of chocolate with the sweet, sunny taste of peaches! These Chocolate Muffins with Canned Peaches are the perfect treat for any time of day. They are wonderfully moist, with a texture that's almost like a brownie, and studded with juicy pieces of peach. This recipe is a fantastic way to use up that can of peaches sitting in your pantry and turn it into a delightful dessert that the whole family will love. Simple, quick, and utterly delicious, these muffins are sure to become a new favorite.
Chocolate muffins with canned peaches
Ingredients for Chocolate Muffins with Canned Peaches
- 2 large eggs
- 220 g granulated sugar
- 70 g butter
- 70 g smetana (or full-fat sour cream)
- 180 g all-purpose flour
- 35 g cocoa powder
- 230 g canned peaches
- 1.5 teaspoons baking powder
- nutmeg, ground cinnamon, powdered sugar
- fresh berries for garnish
How to Make Chocolate Muffins with Canned Peaches
Pour granulated sugar into a bowl and crack in the chicken eggs.
Add the smetana (a type of sour cream) and whisk everything again.
Add the melted butter to the wet ingredients.
You can prepare the batter for these chocolate muffins using a stand mixer or a blender. If you don’t have any electric appliances, the batter can be easily mixed with a whisk or a spoon. In a bowl, combine the granulated sugar and crack in the eggs.
Whisk the eggs and sugar together for a few minutes. Add the smetana (a type of sour cream) and whisk everything again.
Melt the butter and let it cool slightly. Add the melted butter to the wet ingredients. Mix everything again. If you pour in boiling butter, you might cook the eggs, so be sure to cool the butter down first!
Add the all-purpose wheat flour to the wet ingredients.
Mix the dry and wet ingredients until a smooth consistency is achieved.
Add the chopped peaches to the batter.
To the wet ingredients, add the all-purpose wheat flour. Add the unsweetened cocoa powder. Add the baking powder. Add half a teaspoon of ground cinnamon. Grate a pinch of nutmeg using a fine grater.
Mix the dry and wet ingredients until you have a smooth consistency, ensuring there are no lumps of flour or cocoa.
Dice the canned peaches. This recipe uses homemade preserves – I canned peaches with red gooseberries, which gave them a chocolate-like appearance and a delicious taste. Add the diced peaches to the batter.
Fill the paper muffin liners with the batter.
Bake until golden brown for about 20-22 minutes.
Dust the finished muffins with powdered sugar through a sieve.
Fill paper muffin liners with the batter, using about 80-85g of batter per muffin. If your liners are smaller or larger, the most important thing, regardless of weight, is not to fill them to the brim. Leave about 1/3 of the liner empty to allow the batter to rise.
Place the filled liners on a baking sheet. Preheat the oven to 180°C (350°F). Place the baking sheet with the muffins on the middle rack. Bake for about 20-22 minutes, until golden brown.
Dust the finished muffins with powdered sugar through a sieve.
Garnish the chocolate muffins with fresh berries and serve with coffee or tea.
Garnish the chocolate muffins with fresh berries and serve with coffee or tea.
And there you have it – a batch of warm, fragrant chocolate and peach muffins ready to be enjoyed! We hope you love the delightful combination of rich cocoa and sweet fruit. These muffins are perfect on their own, but for an extra special treat, try serving them warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also store well in an airtight container for a few days, making them a great make-ahead snack. Feel free to experiment by adding chocolate chips or a handful of nuts to the batter. Happy baking!
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