COLORFUL
There’s something magical about biting into a warm, freshly baked muffin. And these Peach Muffins will not disappoint. With the sweet and tangy bursts of fresh peaches, and the delicate glaze that adds just the right amount of sweetness—it’s like a bite of summer.
Ingredients:
Prep Time: 30 minutes | Total Time: 55 minutes | Servings: 18
- 3 cups Flour, all purpose
- ½ cup brown sugar, packed
- Pinch of Salt
- ½ cup Sugar
- 1 Tablespoon Baking Powder
- 3 Eggs
- ½ cup Milk
- ½ cup Butter, melted
- 2 ¼ cups Chopped Fresh Peaches, divided into 2 & ¼ cups
- ½ cup Powdered Sugar
- 1-2 Tablespoons Milk
Instructions:
- Prepare the Dry Ingredients: In a large bowl, whisk together the dry ingredients: the flour, brown sugar, salt, sugar, and baking powder.
- Combine Wet Ingredients: In another bowl combine the wet ingredients. Beat the eggs then add the milk and melted butter, and mix well.
- Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined. Gently fold in 2 cups of chopped peaches. Be careful not to overmix but to be sure to get all the pockets of flour incorporated.
- Preheat Oven: Preheat your oven to 425°F. Line two muffin tins with paper liners or grease the muffin cups and set aside.
- Let the Batter Rest: While the oven preheats, make sure to allow the batter to rest for 15 minutes, this makes the batter fluffier and will help the muffins rise while cooking.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake in the preheated oven at 425°F for 7 minutes, then turn the oven down to 350°F for the remaining cook time (15-18 minutes) or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Make Peach Glaze: Add the powdered sugar remaining 1/4 cup of diced peaches to a bowl and whisk together, the liquid from the fruit should be enough to create a liquid glaze when combined but add a little splash of milk as needed. (start with only ½ tsp of milk)
- Important Note: If you want big bakery style muffins, leave every other muffin tin empty leaving space between the baking muffins so they have more heat and room to rise. Fill each of the muffin tin cups to the very top. You will have less muffins (about 10-12) but they will have tall domes and look more like bakery style.
Storage and Reheating Instructions:
To keep your Peach Muffins fresh, store them in an airtight container at room temperature for up to three days. Or they can store in the fridge for up to a week. If you want to freeze them, place wrapped muffins in a freezer-safe bag or container and freeze for up to three months.
Reheat them in the microwave for about 10-15 seconds to enjoy that fresh-from-the-oven warmth.
Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Yes, you can prepare the batter ahead of time. Mix up the batter, cover the bowl with plastic wrap, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, let the batter sit at room temperature for about 10 minutes, then proceed with filling the muffin tins and baking as directed.
Substitutions & Variations
- Peach Alternatives: If peaches aren’t in season, you can use canned or frozen peaches. Just make sure to drain and pat them dry before chopping and adding them to the batter.
- Other Fruits: Try using other fruits like blueberries, raspberries, or chopped apples for a delightful twist.
Helpful Cooking Notes
- Choosing the Right Peaches Opt for ripe but firm peaches for this recipe. Overripe peaches can become too mushy and affect the texture of your muffins.
- Resting the Batter Don’t skip the resting period! This step is crucial for achieving fluffy, well-risen muffins.
- Important Note: If you want big bakery style muffins, leave every other muffin tin empty leaving space between the baking muffins so they have more heat and room to rise. Fill each of the muffin tin cups to the very top. You will have less muffins (about 10-12) but they will have tall domes and look more like bakery style.
Try Some of our Other Favorite Sweet Breakfast Recipes
Discover the ultimate Peach Muffin recipe with fresh peaches, a touch of sweetness, and a delightful glaze. Perfect for breakfast or a treat.
INGREDIENTS
- 3 cups Flour, all purpose
- ½ cup brown sugar, packed
- Pinch of Salt
- ½ cup Sugar
- 1 Tablespoon Baking Powder
- 3 Eggs
- ½ cup Milk
- ½ cup Butter, melted
- 2 ¼ cups Chopped Fresh Peaches, divided into 2 & ¼ cups
- ½ cup Powdered Sugar
- 1-2 Tablespoons Milk
INSTRUCTIONS
- Prepare the Dry Ingredients: In a large bowl, whisk together the dry ingredients: the flour, brown sugar, salt, sugar, and baking powder.
- Combine Wet Ingredients: In another bowl combine the wet ingredients. Beat the eggs then add the milk and melted butter, and mix well.
- Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined. Gently fold in 2 cups of chopped peaches. Be careful not to overmix but to be sure to get all the pockets of flour incorporated.
- Preheat Oven: Preheat your oven to 425°F. Line two muffin tins with paper liners or grease the muffin cups and set aside.
- Let the Batter Rest: While the oven preheats, make sure to allow the batter to rest for 15 minutes, this makes the batter fluffier and will help the muffins rise while cooking.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake in the preheated oven at 425°F for 7 minutes, then turn the oven down to 350°F for the remaining cook time (15-18 minutes) or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Make Peach Glaze: Add the powdered sugar and remaining 1/4 cups diced peaches to a bowl and whisk together, the liquid from the fruit should be enough to create a liquid glaze when combined but add a little splash of milk as needed. (start with only ½ tsp of milk)
- Important Note: If you want big bakery style muffins, leave every other muffin tin empty leaving space between the baking muffins so they have more heat and room to rise. Fill each of the muffin tin cups to the very top. You will have less muffins (about 10-12) but they will have tall domes and look more like bakery style.
NOTES
Storage and Reheating Instructions:
To keep your Peach Muffins fresh, store them in an airtight container at room temperature for up to three days. Or they can store in the fridge for up to a week. If you want to freeze them, place wrapped muffins in a freezer-safe bag or container and freeze for up to three months. Reheat them in the microwave for about 10-15 seconds to enjoy that fresh-from-the-oven warmth.Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Yes, you can prepare the batter ahead of time. Mix up the batter, cover the bowl with plastic wrap, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, let the batter sit at room temperature for about 10 minutes, then proceed with filling the muffin tins and baking as directed.Substitutions & Variations
- Peach Alternatives: If peaches aren’t in season, you can use canned or frozen peaches. Just make sure to drain and pat them dry before chopping and adding them to the batter.
- Other Fruits: Try using other fruits like blueberries, raspberries, or chopped apples for a delightful twist.
Helpful Cooking Notes
- Choosing the Right Peaches: Opt for ripe but firm peaches for this recipe. Overripe peaches can become too mushy and affect the texture of your muffins.
- Resting the Batter: Don’t skip the resting period! This step is crucial for achieving fluffy, well-risen muffins.
- Important Note: If you want big bakery style muffins, leave every other muffin tin empty leaving space between the baking muffins so they have more heat and room to rise. Fill each of the muffin tin cups to the very top. You will have less muffins (about 10-12) but they will have tall domes and look more like bakery style.
NUTRITION
Serving: 18gCalories: 260kcalCarbohydrates: 43gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 54mgSodium: 166mgPotassium: 99mgFiber: 1gSugar: 22gVitamin A: 350IUVitamin C: 1mgCalcium: 81mgIron: 2mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
