Recipe adapted from Karen’s Kitchen Stories.
- 6 tbsp unsalted melted butter
- 1 tsp vanilla
- 1 large egg, room temperature
- 3/4 c. buttermilk or sour cream
- 1 c. diced unpeeled peaches (3/4 c. in the batter, save remaining 1/4 c. to put on top before baking)
- 1 3/4 c. unbleached all purpose flour
- 1/2 c. granulated white sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- course sugar (optional)
- Preheat oven to 375. (set rack to the middle.)
- Lightly spray the top of the muffin tin with baking spray. (to help the muffin tops not stick to the pan.)
- Use paper/silicone muffin liners and line a muffin tray.
- In a medium bowl mix together the buttermilk/sour cream, vanilla, and egg.
- In a large bowl, mix together the flour, white sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients in the medium bowl in the large bowl of the dry ingredients.
- Add the melted butter and 3/4 cups of the diced peaches and mix.
- Spoon peach batter in the muffin tins. If you want big muffins, fill at least 3/4 full, almost to the top. If you want regular sized muffins, fill little over half full.
- Add remaining 1/4 c. peaches on top of all the muffins.
- Sprinkle some course sugar on top of the muffins.
- Bake for 18-20 minutes. Test with a toothpick. If the batter comes out dry and clean, muffins are done.
- Let muffins cool on a wire rack. Muffins are good in a container for two days.
*I have made this recipe with pureed peaches instead of chunks. The things we do for a picky eater! The muffins were sweet and a hit, however, did not taste very “peachy.” If you want the muffins to taste like eating peaches, I would suggest leaving the peaches diced in the batter and add a few on top before baking.*