Add the flour mixture to the ricotta mixture and use a rubber spatula to gently mix it until just combined.
*If you'd like a sweeter muffin, increase the sugar to 1 cup. I like the balance of a lightly sweetened muffin with a sweet topping.
*To easily peel peaches, cut a shallow "X" on the end of each piece of fruit. Place peaches in a pot of boiling water for about 30 seconds. Remove from boiling water and place in a bowl of ice water for a few second to cool down. Then remove from ice bath and peel by simply pulling the skin off. Skin should peel off easily.
*Be extra careful when cutting peeled peaches. They are very slippery. I always use a dish towel to hold them steady and always make sure my knife is pointing in a direction, that if it slips, it slips away from my hands.
*I chose to toss the peaches in a spoonful of flour to help reduce the risk of sinking. Sometimes I do this when I add fruit to muffins; sometimes I don't. I wrote about the Myth vs. Fact on this subject in my Blueberry Crumb Cake post. It's your choice to flour or not to flour. But, definitely pat them dry before adding them. You don't have go crazy patting them dry, just get rid of additional juice so that they aren't wet when you add them to the batter.
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