Muffins/Pastries

Peach Muffins

When peaches are in season, we always make peach muffins! These muffins are soft and sweet. Even the pickiest eaters will inhale these muffins.

close up up two baked peach muffins with two peaches in the background.
close up of fresh peaches.
sliced peaches in a Pyrex measuring cup.
Chop 1 cup of peaches. Depending how people like it in your household, you can make these peaches into big chunks or small chunks.
flour, white sugar, baking powder, baking soda, and salt in a bowl.
Add flour, sugar, baking soda, baking powder and salt in one bowl and mix.
vanilla, egg, and sour cream mixed together in a bowl.
In a separate bowl, add buttermilk, sour cream, vanilla, and egg.
butter in a small bowl
Melt 6 tbsp of butter in a small bowl.
the pureed peaches and wet ingredients mixed together for the peach muffins.
Add the melted butter in with the wet ingredients. Add 3/4 c. of the chopped chunks of peaches. If you prefer to have the peaches pureed, you can empty the entire pureed peaches here in this step.
dry and wet ingredients mixed together for the peach muffins.
Mix the wet and dry ingredients together in one bowl.
my son helping me in the kitchen lining the muffin tin for the peach muffins.
My cute little helper!
peach muffin batter in paper liners in a muffin tray.
Line a muffin tray with paper liners or grease them. Add batter 3/4 full.
course sugar added on top of the peach muffin batter.
If you are using peaches in chunks, add the remaining 1/4 c. on top of the batter, followed by the coarse sugar.
close up of peach muffin batter with coarse sugar sprinkled on top.
Coarse sugar on top is everything!
baked peach muffins on a cooling rack.
Peach muffins take 18-20 minutes to bake at 375 degrees.
birds eye view of 12 peach muffins on a cooling rack.
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Peach Muffins


Description

When peaches are in season, we always make peach muffins! These muffins are soft and sweet. Even the pickiest eaters will inhale these muffins.


Scale

Ingredients

  • 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)

Instructions

  1. Preheat oven to 375. (set rack to the middle.)
  2. Lightly spray the top of the muffin tin with baking spray. (to help the muffin tops not stick to the pan.)
  3. Use paper/silicone muffin liners and line a muffin tray.
  4. In a medium bowl mix together the buttermilk/sour cream, vanilla, and egg.
  5. In a large bowl, mix together the flour, white sugar, baking powder, baking soda, and salt.
  6. Mix the wet ingredients in the medium bowl in the large bowl of the dry ingredients.
  7. Add the melted butter and 3/4 cups of the diced peaches and mix.
  8. 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.
  9. Add remaining 1/4 c. peaches on top of all the muffins.
  10. Sprinkle some course sugar on top of the muffins.
  11. Bake for 18-20 minutes. Test with a toothpick. If the batter comes out dry and clean, muffins are done.
  12. Let muffins cool on a wire rack. Muffins are good in a container for two days.

Notes

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, I missed the chunks of peaches.  If you want the muffins to taste like eating an actual peach, I would suggest leaving the peaches diced in the batter and add a few on top before baking.

  • Category: Muffins
  • Method: Easy

Nutrition

  • Serving Size: 1
  • Calories: 193
  • Sugar: 10.6g
  • Sodium: 93.4mg
  • Fat: 8.4g
  • Carbohydrates: 26.4g
  • Protein: 3.6g
  • Cholesterol: 35.8mg

Keywords: peach muffins

If you love this muffin recipe, you’ll love my strawberry crumble muffins.

Recipe adapted from Karen’s Kitchen Stories.

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