Peach muffins are delectable baked treats bursting with the flavors of ripe peaches and warm spices drizzled with a sweet glaze. These muffins are a delightful combination of a moist and tender crumb, accented with the sweetness of peaches and a touch of spice. They are a delightful treat perfect for breakfast or as a sweet snack! I also have Apple Muffins with a maple glaze you will love!
Ingredients & Substitutions
Peaches: Finely diced yellow peaches bring a burst of fruity juiciness to the muffins. Their natural sweetness complements the warm spices and balances the flavors. Add granulated sugar, cinnamon, and nutmeg to the peaches.
Buttermilk: Buttermilk enhances both the texture and taste of baked muffins. If you find yourself without any, you can easily make your own!
Glaze: The simple sweet glaze is made with confectioners’ sugar and milk. Add more milk if needed to reach the desired consistency of the glaze.
Can I Use Canned Peaches?
Yes. Using canned peaches is a convenient option, especially when fresh peaches are not in season. If using canned peaches, first, drain them and chop them into smaller pieces. Then, since they are already sweetened, lessen or omit the granulated sugar, just add the cinnamon and nutmeg. Canned peaches may not hold their shape as well as fresh peaches during baking, but they will still contribute delicious peach flavor to the muffins.
When Are Muffins Done Baking?
There are a few ways to check for doneness when it comes to muffins. The tops of the muffins should be golden brown in color. And, when you lightly press the top of a muffin with your finger, it should spring back and feel firm. My preferred method is the toothpick test. Insert a toothpick or a clean knife into the center of one of the muffins. If it comes out clean or with a few moist crumbs clinging to it, the muffins are done. If the toothpick comes out with wet batter on it, the muffins need more time to bake.
How To Store Peach Muffins
There are a few ways to store muffins:
- Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
- Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator and pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
- Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
- 2 ⅔ cups (333 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ⅓ cup (73 g) vegetable oil
- ½ cup (100 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (245 g) buttermilk, room temperature
- 4 medium yellow peaches, pitted, finely diced
- 4 teaspoons granulated sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons whole milk, room temperature
- Preheat oven to 425°F and line a muffin pan with liners.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, mix together the butter, oil, and sugars until smooth.
- Add eggs, vanilla, and buttermilk.
- To the wet ingredients, add the flour mixture. Mix until just combined. Set aside.
- In a small bowl, mix together peaches, granulated sugar, and cinnamon.
- Gently fold the spiced peaches into muffin batter.
- Divide the batter evenly between the 12 muffin cups. Bake for 22-24 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter. As the muffins are baking, make the glaze.
- In a medium mixing bowl, combine confectioners' sugar and milk. Whisk until light and smooth. Add more milk, if needed, to reach your desired consistency.
- Drizzle the glaze over the warm muffins.
Can I Use Canned Peaches?Yes. Using canned peaches is a convenient option, especially when fresh peaches are not in season. If using canned peaches, first, drain them and chop them into smaller pieces. Then, since they are already sweetened, lessen or omit the granulated sugar, just add the cinnamon and nutmeg. Canned peaches may not hold their shape as well as fresh peaches during baking, but they will still contribute delicious peach flavor to the muffins.
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What the Test Kitchen had to say about this recipe:
I had never tried a peach muffin before but I am a big fan! Peach lovers will enjoy that you get a little bit of fresh peach in every bite!
Although I am not the biggest fan of peach desserts, these muffins are amazing! The texture is perfect, and I love the simple glaze on top. They are a modified recipe of the Old Fashioned Apple Muffins, which are my favorite!
These muffins are so yummy! I absolutely love how moist they are with all the peaches. The spices in it are just perfection!