These moist and fluffy Peaches and Cream Muffins are sure to make you weak at the knees! Loaded with fresh peach pieces, topped with buttery crumbs, and drizzled with vanilla glaze, these are perfect for breakfast, brunch, or as an afternoon snack! A great way to use up Summer peaches!
Peach Muffins
When it comes to entertaining, I try to keep an open door policy for friends and family. I love the spontaneity of friends just “popping by” for a few minutes or my mom swinging over on a weekday to surprise me with lunch. Last weekend new neighborhood friends of ours swung by in the morning and I threw together an impromptu breakfast. It was a gorgeous sunny morning – the temperature was hovering at that “just brisk enough for a light cardigan” spot – and I wanted to make something we could all enjoy on our patio. I set out a carafe of coffee for the friends and darted into the kitchen to see what I could whip up. As a food blogger, it’s always fun to cook for people and NOT have a plan š
Enter these Peaches and Cream Muffins! I new I was in luck when I found 4 incredibly sweet smelling peaches sitting pretty on our countertop. The best part? Making these muffins is SO easy. I quickly tossed together the basic batter, topped it with a light buttery crumb, and 18 minutes later – it was muffin time! Once plated, I drizzled each muffin with the easiest ever cinnamon glaze and served them with great applaud to our gracious guests. <—— I am no rock star in the hosting department; these muffins are really just that simple.
They’re also fabulous without the glaze… just in case you’re looking to “cut back” but still treat yourself š
These muffins are incredibly soft, exploding with juicy pockets of fresh peach, and completely decadent thanks to the cinnamon vanilla glaze. I like to enjoy them as an extra special breakfast or brunch, but they also make a worthy dessert option. When I made this recipe the second time (for you guys!), we froze a few and I’m happy to report they reheat quite nicely (minus the glaze).
More Peach Recipes:
- Fresh Peach MargaritasĀ
- Peaches and Cream Scones
- Raspberry Peach Muffins
- Cinnamon Sugar Peach Pie
- Best Bourbon Pecan Peach Crisp
Prediction: Making these muffins will be the best 30 minutes you spend all weekend. Enjoy! xo
Peaches and Cream Muffins
Ingredients
For the Crumb Topping:
- 1/4 cup granulated sugar
- 1/3 cup all-purpose flour (not packed)
- 1/4 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, chilled and cut into tiny pieces
For the Peach Muffins:
- 3 cups plus 2 tablespoons all-purpose flour, divided
- 1 tablespoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup full-fat sour cream
- 1 and 1/2 cups fresh peach chunks (cut them into bite-sized chunks; peeled or unpeeled is fine)
For the Vanilla Glaze:
- 1 cup of confectioners' sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency
Instructions
For the Crumb Topping:
- In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
For the Peach Muffins:
- Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
- In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
- In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes.
- Add in the eggs and vanilla and continue beating until well combined. Reduce mixer speed to low; alternate adding the flour mixture and the sour cream, beginning and ending with flour. Be sure not to over mix here.
- Turn mixer off and set batter aside for a moment. Place peach chunks and remaining flour into a bowl; toss to completely coat the peaches in the flour. Add the peaches and any excess flour into the batter; use a spatula to gently fold the peach chunks into the batter until incorporated.
- Divide the batter evenly among prepared muffin tins, then top with crumb topping.
- Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
- Cool muffins 10 minutes in the pan before transferring to a cooling rack.
For the Vanilla Glaze:
- In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency.
- Drizzle over the muffins right before serving.
Julie says
I would not call these light and fluffy, the batter is thick, more like bread dough than muffin batter. Also the glaze on top does not turn out white… the cinnamon turns it brown. Overall nothing like the picture or description.
Kala says
Could we use frozen peaches? I really want to try this but peaches are not in season.
bakerbynature says
Hi Kala. Yes! Just be sure not to thaw them before use.
Taylor says
I tried this recipe last night and it turned out nothing like what the picture looks like at all, very dense, way too much cinnamon, and how is your icing white when it calls for cinnamon..
Amy says
Hi there, I made the muffins and I was so sure that I followed the recipe and steps exactly – I noticed that my mixture was very dense, before I had baked them. Once they were finished, they were very dense (but very tasty). Any ideas how this happened? I’m not quite sure what I did wrong! The muffin itself was quite tasty, I would just really like to have them soft the next time I make them. Thank you!
Jennifer says
This happened to me as well but I couldn’t mix mine properly and ended up tossing the batter out š
Kelly says
Do you have a non dairy substitute for the greek yogurt?
Shane says
I can’t find anywhere that references the yield. How many normal sized muffins does this recipe make?
bakerbynature says
Hi Shane. About one-dozen muffins š
Amanda says
Oh my word! These are amazing!!!
bakerbynature says
Thank you Amanda!
Emily says
Could i use frozen (thawed) peaches?
bakerbynature says
If you’re going to use frozen peaches, I suggest not thawing them first š
Karen says
These are absolutely delicious!! Just made them today!
Jennifer says
Did you find the batter was crazy thick and almost unmixable ?
I followed the recipe exactly and there wasn’t enough we ingredients… I had to toss it in the garbage š
I’m usually an amazing baker so I was super shocked
Melissa says
Mine was super thick and dry
Donna T. says
My batter was very thick, difficult to fold in the peaches ā but they baked up beautifully. They are delicious and tender! This is definitely a go-to when you have fresh peaches to use up. I made the recipe exactly as written and it made 24 muffins, not 12, so Iām even more delighted.
Medeja says
Oh I would love one for breakfast!
bakerbynature says
Thank you, Medeja! They make a great breakfast š
June @ How to Philosophize with Cake says
These look perfect for an impromptu breakfast! So soft and fruity š
bakerbynature says
Thank you, June! They’re wonderful and so easy.
Lissa says
Wow… These look delicious.
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