Peach Muffins
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
12 muffins
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Calories
214 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Peach Muffins
Report
Look no further--you've officially found the BEST peach muffins! Infused with brown butter and punctuated with plenty of peaches, my recipe is next-level. Top with streusel, a drizzle of glaze, or simply sprinkle with coarse sugar for a bakery-style look. Recipe includes a how-to video!
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Ingredients
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 large egg room temperature preferred
- ¾ teaspoon vanilla extract
- ½ cup buttermilk room temperature preferred
- 1 ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups diced peaches see note
- coarse sugar for sprinkling (or use regular granulated sugar)
Instructions
- Brown the butter. In a saucepan, melt butter over medium-low heat. Increase heat to medium and cook, stirring constantly. Butter will sizzle and pop. Once popping slows or stops and you notice the butter is beginning to turn golden brown (there will be brown flecks on the bottom of your pan) immediately remove from heat. Pour into a large heatproof mixing bowl and allow to cool completely until no longer warm to the touch before proceeding.
- Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners.
- Once butter has cooled, add sugar, egg, and vanilla extract and whisk very well until ingredients are well combined.
- Stir in buttermilk.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the flour mixture to the wet ingredients and use a spatula to gently fold together until about halfway combined.
- Add peaches and stir until ingredients are completely combined. Don’t over-mix or muffins will be dense.
- Evenly divide batter into prepared muffin tin and sprinkle with coarse sugar.
- Transfer to center rack of 375F (190C) oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow muffins to cool in baking pan for 5 minutes before carefully removing to a cooling rack to cool completely. If you'd like to add a glaze, drizzle with my easy vanilla glaze once muffins have cooled.
Equipments used:
Notes
- May use fresh or frozen peaches (if using frozen I thaw, drain, and pat dry before using). I typically remove the skin as it can be tough and a bit unpleasant in the finished muffin, but ultimately it’s your choice.
- Store in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5 days. Note that muffins stored in the refrigerator will become a bit dense and dry.
Nutrition Information
Show Details
Serving
1muffin
Calories
214kcal
(11%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
35mg
(12%)
Sodium
165mg
(7%)
Potassium
60mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
325IU
(7%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 214kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 165mg | 7% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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