Peach Muffin

The cases are easier to fill if they are already placed in the muffin tin.

Pat the peach cubes briefly with kitchen paper to remove excess moisture so the batter doesn't become too wet.

Give the dry ingredients a quick whisk so the baking soda and baking powder are evenly distributed.

Use ingredients at room temperature if possible; they combine more easily then.

Don't overmix, otherwise the muffins can become dense.

Reserve a few cubes to place on top — they make the muffins look extra fruity after baking.

Fill the cases only about two-thirds full so the batter doesn't overflow while baking.

Do the skewer test: if no batter sticks to a wooden skewer, they're done.

If they stick, run a small knife gently around the edges of the wells.

Powdered sugar, cinnamon sugar or a dollop of sour cream make nice toppings.