Peach Muffins

iamwinfred

These classic Peach Muffins feature a soft, bakery-style crumb studded with juicy peach chunks and a light crackle of coarse sugar on top. Made in one bowl with no mixer required, they come together in about 35 minutes and are perfect for weekday mornings or weekend brunch spreads.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast

Cuisine American

Servings muffins

Calories 220 kcal

Equipment

12-cup muffin pan
Parchment muffin liners or nonstick spray
Large mixing bowl
Medium mixing bowl
Whisk
Large cookie scoop for even portioning
Wire cooling rack
Measuring cups and spoons

Ingredients

2 1/2 cups all-purpose flour 315g
1 tablespoon all-purpose flour for tossing the peaches
3/4 cup granulated sugar 150g
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs room temperature
1 cup whole milk 240ml, room temperature
1/2 cup vegetable oil 120ml, or melted and cooled unsalted butter
1 teaspoon pure vanilla extract
1 1/2 cups fresh peaches about 2 medium peaches, peeled and diced
2 tablespoons turbinado sugar for topping

Instructions

Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with parchment liners or grease well with nonstick spray.
Peel the peaches and dice into 1/2-inch cubes. Toss the diced peaches with 1 tablespoon of flour in a small bowl.
In a large bowl, whisk together 2 1/2 cups flour, sugar, baking powder, salt, and cinnamon for 20-30 seconds.
In a medium bowl, whisk the eggs until smooth. Add milk, vegetable oil, and vanilla, and whisk until fully combined.
Pour wet ingredients into dry ingredients. Fold with a spatula just until no flour streaks remain, allowing a few small lumps.
Add the floured peaches to the batter and fold gently with a spatula until evenly distributed.
Divide batter evenly among 12 muffin cups, filling about 3/4 full. Sprinkle about 1/2 teaspoon turbinado sugar over each muffin.
Bake for 18-20 minutes until golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool in the pan for 5 minutes, then transfer muffins to a wire cooling rack to cool completely or serve warm.

Notes

Use peaches that are ripe but still slightly firm; very soft peaches will release too much liquid into the batter.
Don't skip tossing peaches in flour—it helps them stay suspended in the batter instead of sinking to the bottom.
Measure flour by spooning it into the measuring cup and leveling it off to avoid packing in too much flour.
Let the batter rest for 5-10 minutes before baking if you have time—this helps the muffins rise taller.
Bake on the middle rack for the most even heat distribution.
Resist opening the oven door in the first 15 minutes, as a temperature drop can cause muffins to sink in the middle.
For a streusel topping, top with a brown sugar and butter crumble instead of turbinado sugar before baking.
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze cooled muffins in a freezer-safe container for up to 3 months. Reheat from frozen in the microwave for 30-45 seconds.
This recipe works well with frozen or canned peaches—if using frozen, don't thaw first, and if using canned, drain and pat dry well.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 2.5gCholesterol: 32mgSodium: 190mgPotassium: 85mgFiber: 1gSugar: 15gVitamin A: 6IUVitamin C: 8mgCalcium: 8mgIron: 8mg

Keyword fruit muffins, one bowl muffins, peach muffins, summer baking