Peach Muffins
intro
Tender, cinnamon-kissed muffins bursting with juicy fresh peach chunks, topped with a crisp sugary crust for a bright summer sweet treat.
Ingredients
Steps
Prep oven and tin
Preheat your oven to 190°C (375°F) with a rack positioned in the middle. Line a 12-cup standard muffin tin with paper liners, or lightly coat each cup with non-stick cooking spray to prevent sticking.
Whisk dry ingredients
In a large glass mixing bowl, whisk together 240g all-purpose flour, 100g granulated sugar, 2 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp fine table salt until fully blended, with no visible clumps of cinnamon or baking powder.
Combine wet ingredients
In a separate medium ceramic bowl, whisk the room-temperature large egg until smooth, then stir in 180ml room-temperature whole milk, 57g cooled melted unsalted butter, and 1 tsp pure vanilla extract. Mix until fully homogeneous, with no streaks of unblended egg visible.
Fold in peach chunks
Pour the wet ingredient mixture into the dry ingredient bowl, and stir with a rubber spatula only until just combined—small lumps in the batter are normal and desirable, do not overmix. Gently fold in 250g of the diced fresh peaches, reserving the remaining 50g of peach chunks to top the muffins.
Fill muffin cups
Scoop the batter evenly into the prepared muffin tin, filling each paper liner exactly 2/3 full (about 1/4 cup of batter per cup) to leave space for rising. Top each filled cup with a few pieces of the reserved diced peaches, then sprinkle the 25g (2 tbsp) of light brown sugar evenly over all muffin tops for a crisp, caramelized crust.
Bake the muffins
Place the tin on the middle rack of the preheated 190°C (375°F) oven and bake for 20–22 minutes. Test for doneness by inserting a toothpick into the center of a middle muffin: it should come out with 1–2 moist crumbs attached, not wet batter. Do not open the oven door for the first 15 minutes of baking to prevent muffins from sinking.
Cool and serve
Remove the muffin tin from the oven and let muffins rest in the tin for 5 minutes to set, then transfer them to a wire cooling rack to cool for 10 additional minutes before serving. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Tips
2.Use ripe but firm peaches: overripe, mushy peaches release excess juice into the batter, which causes soggy, sunken muffin centers.
3.If substituting frozen peaches, do not thaw them before folding into the batter, as thawed peaches will leak extra moisture and make the batter watery.
OMG these are SO good! I grabbed a bag of fresh peaches from the farmers market this weekend and had no clue what to do with them, and this recipe was a total game changer. My kids devoured 2 each before they even cooled down all the way! Super easy to throw together too, no fancy equipment needed. I brought the rest to our neighborhood potluck last night and people were begging for the recipe.
Meal prep win! I made a batch of these on Sunday to grab for quick breakfasts during the work week, and they stayed moist all the way through Thursday. I was worried fresh peach muffins would get soggy after a couple days in the container but nope, perfect texture every bite. 10/10 will make again.
As someone who burns literally every baked good I try to make, I was shocked these turned out perfectly first try! The instructions were so straightforward, and the 40 minute cook time was exactly right for my oven. The peaches get all juicy and sweet inside, no dry crumbly muffin mess here. Obsessed.
Made these with my 7 year old this afternoon for our after school snack, and she had so much fun stirring in the peach chunks! Only thing is I didn’t have paper liners so I greased the muffin tin directly, and they popped right out no problem.
These are really tasty, but I think I overmixed the batter a little because my first batch came out a tiny bit dense. Flavor was 10/10 though, the fresh peach really shines instead of getting lost like in so many other muffin recipes. I’ll definitely be more gentle folding the peaches in next time!
Wait, can I use frozen peaches for this? I have a big bag in my freezer from summer and I’m craving these so bad I don’t want to run to the store for fresh!
I swapped half the all purpose flour for whole wheat to make these a little more fiber-heavy for my toddler, and you literally can’t even tell! They’re still so moist and sweet, I didn’t even need to add extra sugar. Perfect for little hands that are always grabbing snacks on the go.
Made these for our college football tailgate last weekend and they were the perfect handheld snack. Not too sweet, super moist, even the guys who only eat burgers and chips were raving about them. I added a tiny bit of nutmeg to the batter and it paired so well with the peaches.
I’ve been making peach muffins for 40 years and this recipe is easily the best one I’ve ever tried. Most recipes skimp on the peach amount so you only get a tiny little chunk per muffin, but this has the perfect ratio of fruit to batter. My grandkids are already asking when I’ll make another batch.
Accidentally added a little too much vanilla extract because I wasn’t paying attention, and it still turned out incredible? Like, how forgiving is this recipe? I was fully ready to dump the whole batter and start over but I’m so glad I didn’t. 10/10, even my mistake version slapped.
Made these for my weekend brunch with friends and paired them with honey butter and they were a dream. Has anyone tried making a streusel topping for these? I feel like a crumbly cinnamon streusel would take these to the next level for next time.
I made these with a 1:1 gluten free flour blend for my sister who has celiac, and no one at the cookout could tell they were gluten free! They were just as moist and fluffy as the regular version, no weird gritty texture you get with some GF bakes. Will absolutely be adding this to my regular rotation.
I’m literally 19 and have never baked anything besides microwave brownies before, and these came out perfect? The recipe said easy and it wasn’t lying! I was so nervous I’d mess them up but the steps are so simple, and my roommates are convinced I’m a secret baking genius now.