Peach Muffins
August peaches deserve more than a fruit bowl. These muffins pack chunks of ripe peach into a moist, buttermilk-enriched batter with a crackly cinnamon-sugar top. The key is dicing the peaches small so they distribute evenly and don't create soggy pockets — and patting them dry if they're particularly juicy. A hit of almond extract amplifies the peach flavor without tasting artificial. Warm from the oven, they're a reminder of why summer baking is worth turning on the oven for. Pair with Greek Yogurt Parfait for a complete breakfast.
Breakfast · Vegetarian • 35 min
Ingredients
- 2 cups (250g) all-purpose flour
- ¾ cup (150g) granulated sugar, plus 2 tablespoons for topping
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon, divided
- ¼ teaspoon ground nutmeg
- ⅓ cup (80ml) neutral oil (canola or vegetable)
- ¾ cup (180ml) buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 medium ripe but firm peaches (about 2 cups diced), peeled and cut into ½-inch pieces
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together the flour, ¾ cup sugar, baking powder, baking soda, salt, ½ teaspoon cinnamon, and nutmeg until evenly combined.
- In a medium bowl or large measuring cup, whisk together the oil, buttermilk, egg, vanilla, and almond extract until smooth.
- Pour the wet ingredients into the dry and fold with a rubber spatula until just barely combined — a few streaks of flour should still be visible. Gently fold in the diced peaches. The batter will be thick. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. In a small bowl, mix the remaining 2 tablespoons sugar with the remaining ½ teaspoon cinnamon. Sprinkle generously over the tops of each muffin.
- Bake until the muffins are golden and a toothpick inserted in the center of one comes out clean (avoid piercing a peach chunk), 18–22 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips & Variations
Make Ahead
Muffins are best the day they're baked but keep well. Bake the night before and store covered at room temperature — the peach moisture keeps them tender. The dry and wet ingredients can be prepped separately the night before; combine and bake in the morning.
Storage
Store in an airtight container at room temperature for up to 3 days. Place a paper towel in the container to absorb excess moisture from the peaches. Freeze individually wrapped for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.
Substitutions
Nectarines or plums work beautifully in place of peaches. For peach-blueberry muffins, reduce peaches to 1½ cups and add ½ cup fresh blueberries. Whole wheat flour can replace up to half the all-purpose flour. Greek yogurt thinned with a splash of milk can stand in for buttermilk.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
Complete Your Morning
Shop This Recipe
The Measuring Cup earns a commission from qualifying purchases at no extra cost to you. We only recommend tools we use in our own kitchen.
