Peach Muffins

Show off summer's best fruit in a batch of moist muffins.

2½ cups all-purpose flour, unbleached
2½ tsp. baking powder
¾ tsp. kosher salt
¾ cup sugar
2 large eggs, room temperature
½ cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
1¼ cups peaches, chopped (from 1 large or 2 small)

Garnish:
peach slices
fine sanding sugar

Preheat oven to 350°F (180°C, Gas Mark 4). Line a standard 12 cup muffin tin with baking cups.

In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, milk, and butter. Stir wet ingredients into dry ingredients, until just combined. Fold in peaches.

Divide batter evenly between muffin cups, adding a scant ¼ cup to each. Top each with a slice of peach and sprinkle with sanding sugar, if desired.

Bake until tops spring back when lightly touched, about 22 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Makes 12.