Description
These peach muffins are soft, moist, and filled with juicy chunks of ripe peaches. They’re perfect for summer mornings or cozy weekend brunches. A touch of cinnamon and vanilla adds warmth and depth, while a crunchy sugar topping makes every bite satisfying. Whether served warm or cool, they’re simple to bake and full of natural flavor. Ideal for a quick breakfast, tea-time treat, or snack on the go. You’ll be making this recipe on repeat whenever peaches are in season.
Ingredients
- 2 cups all-purpose flour
- ½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup buttermilk (or plain yogurt)
- ½ cup unsalted butter, melted and cooled
- 1½ tsp vanilla extract
- 1½ cups fresh peaches, peeled and chopped
- Optional: coarse sugar or chopped nuts for topping
Instructions
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Preheat oven to 375°F (190°C). Line a muffin tin or grease with butter.
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Peel and chop the peaches. Lightly toss with 1 tbsp of flour. Set aside.
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In a large bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
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In a separate bowl, beat eggs, granulated sugar, brown sugar, buttermilk, butter, and vanilla.
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Pour the wet ingredients into the dry and gently fold until just combined.
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Fold in the peaches carefully.
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Scoop the batter into muffin cups, filling ¾ full.
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Top with sugar or nuts if using.
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Bake 18–22 minutes or until a toothpick comes out clean.
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Let cool 5–10 minutes, then transfer to a wire rack.
Notes
- Use ripe but firm peaches for best texture.
- Don’t overmix the batter—gentle folding keeps the muffins tender.
- Muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American