Peach Muffins
This peach muffins recipe uses two full cups of chopped fresh peaches folded into a buttermilk batter, so nearly every bite hits a soft, juicy pocket of fruit. The recipe accounts for extra liquid with a slightly reduced buttermilk ratio and a higher oven temperature for the first few minutes to set the structure before the fruit has time to weep.
Equipment
- 12-cup muffin pan
- Silicone muffin liners - or paper liners
- Kitchen scale - for measuring flour by weight (optional but recommended)
- Large cookie scoop - for even portioning
Ingredients
Dry Ingredients
- 2 cups all-purpose flour - 250g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon - preferably Ceylon cinnamon
- 1/4 teaspoon nutmeg - freshly grated
Wet Ingredients
- 1/2 cup unsalted butter - 115g, melted and slightly cooled
- 3/4 cup light brown sugar - 150g, packed
- 2 large eggs - room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk - 120ml
Fruit and Topping
- 2 cups fresh peaches - about 2 medium, pitted and diced small, or thawed and well-drained frozen peaches
- 1 tablespoon all-purpose flour - for tossing the peaches
- 2 tablespoons turbinado sugar - for topping
- 1/4 teaspoon ground cinnamon - for topping
Instructions
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with silicone or paper liners, or grease each cup with butter or nonstick spray.
- Dice 2 medium peaches into small, even pieces, roughly 1/2-inch cubes. Place in a small bowl and toss with 1 tablespoon of flour. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg for about 20 seconds.
- In a separate large bowl, whisk together the melted butter and brown sugar until no dry sugar streaks remain. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract and buttermilk until smooth and slightly thickened.
- Pour the wet mixture into the dry ingredients and fold with a rubber spatula just until no streaks of flour remain. Do not overmix.
- Add the flour-coated peaches to the batter and fold gently 8 to 10 times to distribute evenly.
- Divide the batter evenly among the muffin cups using a large cookie scoop, filling each about three-quarters full. Mix turbinado sugar with cinnamon and sprinkle over the tops.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F without opening the oven and continue baking for 15 to 17 minutes until a toothpick comes out clean or with a few moist crumbs.
- Let the muffins rest in the pan for 5 minutes, then transfer to a wire cooling rack to finish cooling for at least 10 minutes before serving.
Notes
- Use peaches that give slightly when pressed near the stem; overripe peaches release too much liquid.
- If using frozen peaches, thaw them completely and pat them dry with a paper towel before dicing.
- Tossing the fruit in flour first prevents it from sinking to the bottom of the muffins.
- Don't skip the two-temperature bake. Starting hot and dropping the temperature gives a taller dome.
- Room-temperature eggs blend into the batter more evenly than cold ones.
- If you don't have buttermilk, stir 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup of regular milk and let it sit for 5 minutes.
- Weigh the flour if possible to avoid dry, dense muffins.
- Store in an airtight container lined with a paper towel at room temperature for up to 2 days.
- Freeze wrapped individually in plastic wrap and placed in a freezer bag for up to 3 months.
- Reheat in the microwave for 15-20 seconds or in a 300°F oven for about 8 minutes.
Nutrition
Serving: 1muffinCalories: 195kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 38mgSodium: 190mgFiber: 1gSugar: 16gVitamin A: 6IUVitamin C: 2mgCalcium: 4mgIron: 6mg
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