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Moist and delicious. Great with a hot cup of coffee and a side of fresh fruit.
Preheat oven to 350ºF. Line muffin tins with paper cups.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Make a well in the flour mixture and add eggs, vegetable oil and vanilla and mix well. Fold in peaches and white chocolate chips.
Pour into muffin tins, ⅔ full.
Bake for 23-27 minutes until tops are golden brown and a tester inserted into center comes out clean. Let muffins slightly cool in the pan and remove to a wire rack.
While muffins are still warm, mix together confectioner’s sugar and water. Dip the tops of the muffins into the glaze and set on a wire rack to cool completely.