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Peach Muffins Recipe

Megan
Peach muffins are soft and fluffy muffins filled with sweet peaches and a hint of warm cinnamon. Top these homemade peach cobbler muffins with a creamy vanilla glaze. This quick and easy peach muffin recipe makes the best summertime breakfast or snack.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • 2 mixing bowls
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 1 large cookie scoop (3 tbsp, 45 ml) optional
  • 1 - 2 12 ct muffin pan
  • 12 cupcake or muffin liners

Ingredients
  

Peach Filling

  • 2 cups (280 g) peaches, peeled and diced into ¼ inch pieces about 3 - 4 medium peaches
  • 1 tablespoon (13 g) sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger or nutmeg

Peach Muffins

  • 2¼ cups (270 g) all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, room temperature
  • ½ cup (100 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • ¾ cup (180 g) sour cream
  • ¼ cup (60 ml) milk

Vanilla Glaze

  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 - 3 tablespoons (30 - 45 ml) milk

Instructions
 

  • Preheat the oven to 400 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners. For taller, more bakery style muffins, alternate every other cup.
  • Add diced peaches, sugar, cinnamon and nutmeg to a mixing bowl. Mix well to ensure all the peaches are coated. Set aside for now. 
    2 cups (280 g) peaches, peeled and diced into ¼ inch pieces , 1 tablespoon (13 g) sugar, 2 teaspoons ground cinnamon , 1 teaspoon ground ginger or nutmeg
  • In another mixing bowl, whisk the flour, baking powder, baking soda, cinnamon and salt together until well combined.
    2¼ cups (270 g) all purpose flour , 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon ground cinnamon , ½ teaspoon salt
  • In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugars together on medium speed for about 2 minutes. On low mix in the eggs and vanilla extract until well combined.
    ½ cup (113 g) unsalted butter, room temperature, ½ cup (100 g) light brown sugar, ½ cup (100 g) granulated sugar , 2 large eggs, room temperature , 2 teaspoons (10 ml) vanilla extract
  • Mix the dry ingredients into the wet,alternating with the sour cream and milk in this order: dry, sour cream, dry, sour cream, dry, milk, dry. Mix only until each addition is combined. By hand or on the lowest setting, stir in the peach filling until combined.
    Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. 
    ¾ cup (180 g) sour cream , ¼ cup (60 ml) milk
  • Bake the cinnamon peach muffins for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. 
    Cool the muffins in the muffin pan for 5 minutes. Carefully remove the muffins to cool to room temperature. 
  • In a small mixing bowl, whisk together the powered sugar, vanilla extract and milk until your desired consistency. Drizzle over the cooled peach muffins and enjoy!
    1 cup (120 g) powdered sugar, 1 teaspoon vanilla extract , 2 - 3 tablespoons (30 - 45 ml) milk

Notes

Store leftover muffins: Place the soft and fluffy peach muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
See Variations section of the blog post to top these peach muffins with streusel or to make them as mini peach muffins. 
Keyword Peach Cobbler Muffins, Peach Muffins, Peach Muffins Recipe
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