Can I make Peach Muffins with frozen peaches?

Yes thaw and pat them dry first so the Peach Muffins stay tender instead of soggy.

How do I keep Peach Muffins moist?

Use ripe peaches and avoid overbaking since the fruit keeps the crumb soft and fresh.

Can Peach Muffins be made ahead?

Yes bake them a day ahead and store covered once cool for easy brunch or meal prep.

What topping works best for Peach Muffins?

A loose oat crumb adds sweet crunch while letting peach pieces show through the tops.

Peach Muffins Recipe

Description

These Peach Muffins are easy and quick enough for busy mornings yet simple enough for new bakers and they bring the best juicy peach flavor to brunch and meal prep. Each muffin bakes soft and golden with a healthy fruit filled bite plus cozy bakery style texture. Use them for a holiday breakfast and potluck table and party snack ideas when you want something sweet without extra fuss. The tender crumb makes them great for lunchboxes and weekend guests.

Ingredients

2 cups all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
2 large eggs
1/2 cup whole milk
1/2 cup melted unsalted butter
2 teaspoons vanilla extract
2 cups diced fresh peaches
1/3 cup light brown sugar
1/4 cup rolled oats
2 tablespoons extra flour for topping
2 tablespoons cubed cold butter for topping

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Instructions

The peaches change from whole fruit into small uneven chunks with soft orange edges and pale yellow centers. The pieces sit loosely with different sizes so the fruit will scatter through the batter without looking too perfect.
The flour mixture and wet ingredients become a thick pale batter with a few soft streaks still visible. The surface looks lumpy and homemade because the batter is mixed just enough to come together.
The diced peaches move through the batter and create bright orange pockets against the pale mixture. Some fruit stays near the top while some pieces sink halfway in so the batter looks folded rather than smooth.
The peach batter changes from one large mass into eight separate mounds in the muffin cups. Crumb topping is scattered unevenly over each mound with some bare batter showing and some oats sitting at the edges.
The batter rises into domed muffins with cracked tops and lightly browned crumb clusters. Peach pieces soften into glossy spots and the tops look uneven with darker edges and pale centers.
One muffin moves from the tin to a plate and is split open to show the tender inside. The crumb looks soft and slightly uneven with peach pieces tucked inside and a few crumb bits falling around the portion.

Notes

Pro Tips:

Use ripe but firm peaches so the fruit softens in the oven while still holding small juicy pieces in every muffin.
Do not smooth the batter too much because a few lumps help the Peach Muffins bake tender instead of tough.
Scatter the crumb topping unevenly so some bites taste buttery and crisp while others show soft peach batter.
Cool the muffins before storing because trapped steam can make the golden tops lose their crumbly texture.

Storage: Store Peach Muffins in an airtight container once they are fully cool. Keep a small piece of paper towel under them so extra moisture does not soften the crumb topping. They keep well at room temperature for about two days when the kitchen is cool. Move them to the refrigerator if your home is warm or if the peaches are extra juicy. For longer storage freeze the cooled muffins in a single layer first. Then place them in a freezer bag so the crumb topping does not press flat. Warm one muffin at a time until the center feels soft again. The peach pieces will taste juicy and the topping will regain a little texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American