All the joys of peach cobbler, only this time it's handheld... these Peach Muffins are the way to go! It's a gourmet breakfast treat out of your very own kitchen and you don't have to be a professional chef to win at this recipe. These things are super easy to make and the end result speaks for itself.
This Peach Muffin Recipe is flavor-packed; a soft, moist muffin base, speckled with bright lemony flavor and studded with juicy peach chunks. And it's all topped off with a crunchy, buttery, cinnamon streusel topping and finished with a beautiful drizzle of sweet vanilla glaze.
Clearly, it's everything you could want in a sweet treat. You've got the soft and the crunchy, the sweet with a hint of tart, and all the buttery, moist goodness your heart could desire. Perfect for using up extra peaches in the Summer, but works great with frozen peaches as well, in case you get a hankering in the cooler months. 😉
HOW TO MAKE PEACH MUFFINS
- Make the crumble topping.
- Prep the pans and preheat the oven.
- Make the muffin batter.
- Bake the muffins.
- Cool, glaze, and set.
1. MAKE THE CRUMBLE TOPPING
The first thing you want to do is knock out that cinnamon crumble topping.
You'll start by adding flour, brown sugar, granulated sugar, ground cinnamon, and salt to a medium-sized mixing bowl and whisking to combine.
Once you've got all of the dry streusel ingredients mixed up in the bowl, scatter room temperature cubes of butter across the top. Then, use your fingers to rub the butter into the flour mixture until it appears well mixed and no longer dry. Set the crumble aside and move on to the peach muffin batter!
SUGAR IN YOUR STREUSEL
If you're low on granulated sugar, feel free to use all brown sugar for the streusel portion of this recipe. However, note this swap does not go both ways. Without the brown sugar, crumble toppings can appear somewhat white and sadly, moldy looking. A look we very much want to avoid outfitting our perfect peach muffins with!
2. PREP PANS AND PREHEAT THE OVEN
Before you begin on your peach muffin batter, you'll want to make sure you have your oven preheating to 400°F. You also want to have 2 standard muffin pans lined with muffin cups. As an extra precaution, I like to spritz both the muffin tins and the baking cups with nonstick cooking spray.
If you don't have two muffin tins, no problem; just bake the muffins in batches.
3. MAKE THE PEACH MUFFIN BATTER
Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk. After your dry ingredients are mixed up, you'll move over to a large bowl and whisk together granulated sugar, eggs, the zest and juice of a lemon, and vanilla extract. Add the melted butter and whisk once more until well combined.
At this point, you will add the dry ingredients to the wet ingredients in three separate additions, alternating with the buttermilk. Once these ingredients are fully incorporated, you'll fold in the chopped peaches. This task is best done with a silicone spatula.
5. BAKE THE MUFFINS
Once your peach muffin batter has come together, you will fill the muffin cups about ¾ of the way full and sprinkle each well of batter with a generous pinch of the streusel topping. Then, transfer the pans to the oven and bake the muffins for about 18-20 minutes.
Your peach muffins are ready to pull from the oven once a toothpick inserted in the center comes out somewhat clean. It should not be damp with batter, but a few crumbs clinging to the toothpick is completely OK!
5. COOL AND GLAZE
Once the peach muffins have finished baking, pull them from the oven and allow them to cool on a wire rack for 20 minutes or so. You want the muffins to be entirely cool before you add the glaze!
The glaze comes together quickly and is a simple combination of powdered sugar, milk, and salt whisked together until liquefied. Drizzle the vanilla glaze over the tops of your muffins and allow the glaze to set. This should take about 30 minutes.
SHOULD I USE FRESH OR FROZEN PEACHES?
The peach muffin batter comes together quickly and easily! However, before you can get to that yummy batter, you'll first need to decide whether or not you're using fresh peaches or frozen peaches for this recipe.
If you are using frozen peaches, it is very important that your peaches have had plenty of time to both thaw and drain. Frozen peaches have a higher water content than fresh peaches so if you add them directly to the batter without allowing them time to drain first, they'll release excess, unwanted water content while baking and throw off the chemistry of your muffin batter.
If you are using fresh peaches, you might be wondering if it's absolutely necessary to peel them. I personally like the look of that bright and beautiful peach peel, and I am totally OK with it remaining intact. Not only that, but peeling peaches just so happens to be on my list of "Least Favorite Kitchen Tasks."
FREEZER-FRIENDLY PEACH MUFFINS
Almost all muffin recipes are incredibly freezer-friendly, and this one is no exception! Once your muffins have completely cooled you can transfer them to either a freezer-safe, gallon-size zip-top bag or a freezer-safe, airtight storage container and freeze them for up to two months.
When you are ready to dive back into your peach muffins, simply set them out at room temperature and they will thaw within 30 minutes or so.
6 MORE MUFFIN RECIPES YOU’LL LOVE
- Lemon Muffins
- Cinnamon Muffins
- Lemon Blueberry Muffins
- Blueberry Banana Muffins
- Chocolate Banana Muffins
- Chocolate Chip Muffins
Peach Muffins are a perfect combination of flavors and textures! You've got sweet and tangy, moist and crunchy. What more could you want!?
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- Pinch of fine sea salt
- 6 tablespoons unsalted butter, cut into ½" cubes
- Non-stick cooking spray
- 1 (16-ounce) bag frozen peaches, thawed or 6-8 fresh, ripe peaches
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ¾ cup granulated sugar
- 2 large eggs
- Zest and juice of 1 lemon
- 1 ½ teaspoon pure vanilla extract
- ½ cup unsalted butter, melted and slightly cooled
- ⅔ cup buttermilk
- 1 cup powdered sugar
- 2 tablespoons milk
- Pinch of fine sea salt
Add the flour, brown sugar, granulated sugar, ground cinnamon, and salt to a medium-sized bowl. Whisk to combine.
Scatter the butter across the top of the mixture. Rub the butter into the flour mixture using your fingertips until it is well-mixed and no longer appears dry. Set aside until ready to use.
Place a rack in the center of the oven and preheat the oven to 400°F. Have ready a standard muffin tin with paper liners, and lightly spritz with nonstick cooking spray.
If using frozen peaches, chop the peaches into a ½" dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside until ready to use.
In a large mixing bowl, whisk together ¾ cup of sugar, eggs, lemon zest and juice, and vanilla. Add the butter and whisk until combined.
Stir in the dry ingredients in 3 additions, alternating with the buttermilk. Fold in the chopped peaches.
Fill the liners or muffin cup ¾ of the way full and sprinkle a generous pinch of the streusel topping across the tops of the muffins.
Bake for about 18 minutes. Set aside to cool on a cooling rack for 10 minutes. Then, remove the muffins from the tin and set on the cooling rack to finish cooling.
Once the muffins have cooled completely, make the glaze. Add the powdered sugar to a medium-sized mixing bowl, along with the milk, and a pinch of salt. Whisk until the mixture has liquified.
Drizzle the glaze over the top of the muffins with a spoon and allow the glaze to set. About 30-45 minutes more. Serve and enjoy!
Consider using parchment paper muffin liners. If you don't have this kind, it's best to spray the muffin liners and the pan with cooking spray before adding the batter.
Makes about 16 muffins.