These peach muffins are a delightful blend of sweet, juicy peaches and tender, buttery crumb, perfect for any time of day. With just 15 minutes of prep and 20 minutes of baking, you’ll have a batch of golden, aromatic muffins ready to enjoy. The natural sweetness of peaches shines through, complemented by a hint of warmth from cinnamon and a satisfyingly moist texture.
Each bite is a burst of summer flavor, making them an irresistible treat for breakfast, snacks, or dessert. Plus, they’re easy to whip up, so you can savor homemade goodness without spending hours in the kitchen.
Packed with 214 calories per muffin, these treats strike the perfect balance between indulgence and nourishment. The soft, fluffy interior contrasts beautifully with the slightly crisp edges, creating a mouthwatering experience. Fresh peaches add a juicy pop, while the rich batter ensures every bite is comforting and satisfying.
Whether you’re sharing them with loved ones or enjoying one with your morning coffee, these muffins are sure to brighten your day. Ready in just 35 minutes, they’re a quick, delicious way to bring a touch of sunshine to your table.
Ingredients for Peach Muffins
- ½ cup (113 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1 large egg (room temperature preferred)
- ¾ teaspoon vanilla extract
- ½ cup (118 ml) buttermilk (room temperature preferred; substitute with ½ cup milk + ½ tablespoon lemon juice or vinegar)
- 1 ⅔ cup (210 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (175 g) diced peaches (fresh or canned, drained well)
- Coarse sugar for sprinkling (or use regular granulated sugar)
Step-by-Step 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 golden brown (with brown flecks at the bottom of the pan), immediately remove from heat. Pour into a large heatproof mixing bowl and let cool completely.
- Preheat oven: Set oven to 375°F (190°C) and line a 12-count muffin tin with paper liners.
- Mix wet ingredients: Once butter has cooled, add sugar, egg, and vanilla extract. Whisk very well until combined. Stir in buttermilk.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Fold together: Add the flour mixture to the wet ingredients. Use a spatula to gently fold until halfway combined. Add diced peaches and stir until just combined. Do not over-mix or muffins will be dense.
- Fill muffin tin: Evenly divide batter into prepared muffin tin. Sprinkle tops with coarse sugar.
- Bake: Transfer to the center rack of the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool: Allow muffins to cool in the pan for 5 minutes, then carefully transfer to a cooling rack to cool completely. Optional: Drizzle with vanilla glaze once cooled.
Perfect Pairings: Toppings and Serving Ideas
Take your Peach Muffins to the next level with a drizzle of vanilla glaze or a dollop of whipped cream. For a fruity twist, serve with a side of fresh peach slices or a scoop of vanilla ice cream. These muffins also pair beautifully with a cup of hot tea or iced coffee for a delightful snack or breakfast treat.
Storing and Reheating Tips
Store your Peach Muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep them fresh longer, freeze them in a freezer-safe bag for up to 3 months. When ready to enjoy, simply reheat in the microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
Recipe Variations to Try
Switch things up by using canned peaches (drained and diced) if fresh peaches aren’t in season. For a nutty twist, fold in ½ cup chopped pecans or walnuts into the batter. If you’re feeling adventurous, add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
Time-Saving Hacks
To save time, brown the butter ahead of time and let it cool while you prepare the other ingredients. If you don’t have buttermilk on hand, make a quick substitute by mixing ½ cup milk with ½ tablespoon lemon juice or vinegar and let it sit for 5 minutes. Pre-measure your dry ingredients the night before for an even quicker prep.
Essential Equipment Tips
For best results, use a 12-count muffin tin with paper liners to prevent sticking. A heatproof mixing bowl is key for safely cooling the browned butter. If you don’t have coarse sugar for sprinkling, regular granulated sugar works just fine. A toothpick is your best friend for checking muffin doneness—look for moist crumbs, not wet batter.
Peach Muffins
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.