I've recently been playing with a pear-ginger muffin recipe (the canned pears' flavor infused the batter pretty well), and decided it would be fun to substitute peaches for a different flavor. The problem is, the peach version just isn't very flavorful. I've been using canned peaches, finely chopped for good distribution. I was thinking of adding either some of the juice from the can of peaches, or some peach jam, but am worried it would throw off the muffins' chemistry. (Current liquids include buttermilk, vanilla, and a bit of melted butter.)
Does anyone out there have any ideas as to how to increase the peachiness of the muffin batter?