DISH RESEARCH · Snack
fruit muffin
Also known as: Fruit muffins, Muffin, fruit
Susan Reid’s selected fruit muffins fold diced, unpeeled peaches into a dark-brown-sugar and spice batter, add a sparkling-sugar crust and bake until golden.
About fruit muffin
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Susan Reid’s selected fruit muffins are filled with diced, unpeeled peaches and finished with a sugar crust. Dark brown sugar, cinnamon, ground allspice and nutmeg give this peach version its warm-spice fragrance.
All-purpose flour, table salt, baking powder, dark brown sugar and the spices are combined. Two eggs, vegetable oil, milk and vanilla are whisked separately, then stirred into the dry ingredients to form a thick batter.
The diced peaches are gently folded through the batter. This version keeps peach pieces as its fruit filling, including their skins.
The batter fills greased muffin wells generously, and the selected coarse sparkling sugar is sprinkled on top. Baking turns the muffins golden brown, with their centres springing back when touched.
The muffins leave the oven to cool on a rack. Their peach pieces and sweet crust complement the dark-brown-sugar and spice batter.
Ingredients in fruit muffin
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.