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Peach Muffins Recipe

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4.3 from 12 reviews

These Peach Muffins are moist, tender, and bursting with juicy diced peaches. They are perfectly spiced with cinnamon and topped with a crunchy turbinado sugar and cinnamon sprinkle for a delightful texture contrast. Made with Greek yogurt for added moisture and a subtle tang, these muffins are ideal for a breakfast treat or afternoon snack.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour, plus 2 teaspoons for coating peaches
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup plain Greek yogurt, at room temperature

Fruit

  • 1 1/2 cups diced peaches

Topping

  • 2 tablespoons turbinado sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and spray them lightly with nonstick cooking spray. If you have two muffin pans, distribute 6 liners in each, leaving space between cups to help muffins rise higher.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, baking powder, 1/2 teaspoon cinnamon, and salt. Set aside to combine the leavening and spices.
  3. Cream Butter and Sugar: In a stand mixer bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 2 minutes, incorporating air for a tender crumb.
  4. Add Eggs and Vanilla: Add eggs one at a time along with the vanilla extract, mixing until well combined. Scrape down the sides of the bowl as needed for even mixing.
  5. Incorporate Greek Yogurt: Mix in the plain Greek yogurt until fully combined, which adds moisture and a slight tang to the batter.
  6. Add Dry Ingredients and Peaches: On low speed, add the dry ingredient mixture to the wet ingredients and mix until just combined to avoid overmixing. Toss diced peaches with the 2 teaspoons of flour, then gently fold them into the batter to distribute evenly.
  7. Fill Muffin Cups and Add Topping: Using a large ice cream scoop, evenly divide the batter among the 12 muffin cups. In a small bowl, combine the turbinado sugar with 1/4 teaspoon of cinnamon, and sprinkle this mixture over the top of each muffin for a sweet, crunchy finish.
  8. Bake Muffins: Bake in the preheated oven for 20-24 minutes, or until muffin tops are golden and a toothpick inserted into the center comes out clean.
  9. Cool and Serve: Remove the muffins from the oven and place the pan on a cooling rack. Let the muffins cool in the pan for 5 minutes before transferring them to the rack to cool completely. Enjoy warm or at room temperature.

Notes

  • For best results, use ripe but firm peaches to avoid soggy muffins.
  • Room temperature ingredients help the batter mix more evenly and bake better.
  • Do not overmix the batter to keep muffins tender and light.
  • You can substitute fresh peaches with thawed frozen peaches, but drain excess moisture before using.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Turbinado sugar topping adds a nice crunch; you can omit it if preferred.

Find it online: https://dishcooks.com/peach-muffins-recipe/