Peach muffins are light, moist, and filled with juicy chunks of sweet peaches, a hint of warm cinnamon, and topped with a creamy vanilla glaze. These muffins have all the flavors of a peach cobbler in a convenient grab-and-go treat, making them perfect for summer breakfasts, snacks, or even dessert.
Why You’ll Love This Recipe
1. Delicious Layers of Flavor and Texture
These muffins are soft and fluffy, with warm, cobbler-like peaches baked inside and a sweet vanilla glaze drizzled on top.
2. Quick and Easy to Make
Perfect for busy mornings or summer brunches, these muffins require simple ingredients and come together quickly.
Ingredients for Peach Muffins
For the Peach Filling:
- 2 cups (280 g) fresh peaches, peeled and diced into ¼-inch pieces
- 1 tablespoon (13 g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger or nutmeg
Dry Ingredients:
- 2 ¼ cups (270 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup (180 g) sour cream
- ¼ cup (60 ml) milk
For the Vanilla Glaze:
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons (30-45 ml) milk
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 400°F (205°C) and line two 12-cup muffin pans with cupcake liners, alternating every other cup to allow for better heat circulation.
2. Prepare the Peach Filling
In a mixing bowl, toss the diced peaches with sugar, cinnamon, and ginger or nutmeg. Set aside to allow the flavors to combine.
3. Mix the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
4. Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed for about 2 minutes until light and fluffy.
5. Add the Eggs and Vanilla
Reduce the speed to low and mix in the eggs and vanilla extract until well combined.
6. Alternate Wet and Dry Ingredients
With the mixer on low speed, add the dry ingredients in batches, alternating with the sour cream and milk in the following order:
- Dry ingredients
- Sour cream
- Dry ingredients
- Sour cream
- Dry ingredients
- Milk
Mix only until each addition is combined—be careful not to overmix.
7. Fold in the Peach Filling
By hand or on the lowest mixer setting, gently fold in the peach filling until evenly distributed.
8. Fill the Muffin Liners
Use a 3-tablespoon cookie scoop to fill the muffin liners with batter, alternating every other cup to allow for even baking.
9. Bake the Muffins
Bake for 18-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs, and the tops spring back when lightly pressed.
10. Cool and Add the Glaze
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until the glaze reaches your desired consistency. Drizzle over the cooled muffins and enjoy!
Storage and Freezing
- Room Temperature: Store the muffins in an airtight container for up to 2 days.
- Refrigeration: After 2 days, transfer the muffins to the fridge for up to 3 more days.
- Freezing: Freeze the muffins for up to 3 months. Thaw at room temperature before serving.
Tips for Perfect Peach Muffins
- Use flavorful peaches: Taste the peaches before baking to ensure they’re sweet and juicy. If they aren’t flavorful, the muffins won’t be either.
- Bring ingredients to room temperature: This helps the batter mix evenly, resulting in soft, fluffy muffins.
- Don’t overmix the batter: Overmixing can make the muffins dense. Mix until the ingredients are just combined.
- Alternate muffin liners: For taller, bakery-style muffins, leave space between the liners to allow for even heat distribution.
Variations and Add-Ons
- Peach Streusel Muffins: Top the muffins with a crumbly streusel made from butter, flour, and brown sugar before baking.
- Mini Peach Muffins: Use a mini muffin pan and bake for 10-12 minutes or until a toothpick comes out clean.
- Peach Almond Muffins: Add 1 teaspoon of almond extract to the batter for a delicious twist.
- Peach Glaze: Swap the vanilla glaze for a peach glaze by using peach juice or puree.
Peach muffins are a must-try summer treat that combines the sweet, juicy flavor of peaches with the soft, fluffy texture of a perfectly baked muffin.
The hint of cinnamon and the creamy vanilla glaze make these muffins an irresistible option for breakfast, snacks, or dessert. Whether you enjoy them warm out of the oven or save them for later, they’re guaranteed to be a hit!
FAQ Section
Q: Can I use canned or frozen peaches instead of fresh?
A: Yes! If using canned peaches, drain them well and pat them dry. If using frozen peaches, thaw and drain any excess liquid to avoid soggy muffins.
Q: How do I prevent the peaches from sinking to the bottom of the muffins?
A: Toss the diced peaches in a little bit of flour before folding them into the batter. This will help them stay evenly distributed.
Q: Can I make mini peach muffins?
A: Absolutely! Use a mini muffin pan and reduce the baking time to 10-12 minutes.
Q: How do I store leftover peach muffins?
A: Store them in an airtight container at room temperature for 2 days, then transfer to the fridge for up to 3 more days.
Q: Can I freeze these muffins?
A: Yes! Let the muffins cool completely, then freeze them in an airtight container for up to 3 months. Thaw at room temperature before serving.