Peach Muffins

Enjoy your freshly picked peaches by making these delicious and tender Peach Muffins! They're loaded with bits of fresh peaches, cinnamon, a crumble topping, and a vanilla glaze drizzle.

Course Breakfast

Cuisine American

Keyword peach muffins

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 304kcal

Author Courtney

Ingredients

Peach Muffins

1/2 cup unsalted butter
3/4 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup full fat milk we use oatly for dairy free
1 cup peaches diced, about 2-3 peaches

Crumb Topping

1/2 cup all-purpose flour
3 tablespoons granulated sugar
2 tablespoons butter melted
1/2-1 teaspoon cinnamon
1/4 teaspoon salt

Vanilla Glaze

1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Crumb Topping

Place all of the ingredients for the crumb topping into a bowl and mix until crumbly. Place onto the muffins before baking.

Peach Muffins

Preheat the oven to 375 degrees F.
Line a muffin tin with cupcake liners or grease if not using liners and set aside.
Sift the flour, cinnamon, salt, and baking powder together in a medium bowl.
In a stand mixer bowl or bowl with a hand mixer cream the butter and sugar until light and fluffy.
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition, and then add in the vanilla last.
Add the flour mixture to creamed butter mixture alternating with the milk.
Fold the diced peaches into the batter.
Scoop the muffin batter into the prepared muffin tin filling 3/4 of the way. Sprinkle with sugar if desired.
Bake the muffins for 20-22 minutes or until a toothpick inserted comes out clean.
Remove the muffins from the tin after 10 minutes of cooling and place them onto a cooling rack to allow them to cool before enjoying.

Vanilla Glaze

Place the ingredients for the glaze into a bowl and mix until smooth. It shouldn't be too thick or too thin. If it's too thick, you can add a splash more of the milk. Drizzle onto the cooled muffins.

Video

Notes

Make it the way you want: You can make peach muffins on their own without the crumb and drizzle.
Dairy Free option: We use plant-based oat milk and vegan butter without an issue.
Storage: Store any leftover muffins in an airtight container on the counter for 3-4 days or in the refrigerator. Freeze: You can freeze leftover muffins wrapped and placed in a freezer-safe container for up to 3 months. Skip the glaze if you’re freezing your peach muffins.

Nutrition