Peach Muffins
August peaches deserve more than a fruit bowl, so these muffins pack chunks of ripe fruit into a moist, buttermilk-enriched batter under a crackly cinnamon-sugar top. Dicing the peaches small — and patting them dry if they're juicy — keeps them evenly distributed without soggy pockets. A hit of almond extract amplifies the peach flavor without tasting artificial. Serve warm for breakfast or pair with Greek Yogurt Parfait for a complete meal.
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
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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.
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