Peach Muffins

As summer approaches, it's time to think about more summer baking and take advantage of all those fresh and fragrant fruits. These Peach Muffins are soft, fluffy, and loaded with fresh yellow peaches and a ton of flavours from the other ingredients.

About This Recipe

Muffins are one of the easiest baking recipes you can prepare in your kitchen. You do not even need a stand mixer. However, there are some tips and tricks that you should consider to achieve those large, bakery-style muffins.

Ingredients are humble, I stole this word from Clair Saffitz 🙂 The list is as follows: All-purpose Flour, Brown and Granulated sugar, Baking powder and Baking Soda, Oats, and Cinnamon. For the wet ingredients, we need Eggs, Vanilla Extract, Oil, Melted Butter, and Sour cream. Let's not forget about the fresh peaches. We need two medium-sized yellow peaches.

TIPS TO MAKE PERFECT DOMED TOP MUFFINS

• Do not overmix the batter, and stop mixing as soon as there is no trace of dry ingredients left.
• Use room temperature ingredients. Be sure to leave the eggs and sour cream out of the fridge for an hour before making the batter.
• Place the liners into the pan cavities, leaving an empty cavity beside each cavity. Line every other spot.
• After making the batter, leave the bowl on the counter for 10-15 minutes. This helps the flour hydrate fully, absorb the moisture from other ingredients, and make the muffins super fluffy. Do the dishes and come back 🙂
• Fill the liners to the top. Unlike the cupcakes, in which we only fill the liner to ⅔ of its capacity, the muffin liner must be filled to the top.
• Set your oven to at least 425F, which is higher than usual. This will give the batter the highest rise!

How To Make These Peach Muffins

Make The Streusel:

Mix the flour, oats, cinnamon, and brown sugar. Add the cold butter and, using your fingertips, rub it into the mixture to form clusters of flour the size of a bean. The butter should not melt.

Make The Muffins:

• In a large-sized bowl, sift and mix all the dry ingredients, then set aside.
• In a separate bowl, whisk all the wet ingredients, including eggs, oil, melted butter, sour cream, milk and vanilla extract.
• Add the wet ingredients to the dry ingredients and, using a rubber spatula, mix all the ingredients thoroughly but do not overmix.
• Lastly, fold in the diced peaches and mix.
• Leave the batter on the counter for 10-15 minutes.

• Line the muffin pan in every other cavity. Fill up the liners with the batter.
• Place about one tablespoon of the streusel on top of the batter and bake it in a 375°F oven for 10 minutes. Then, reduce the temperature to 350°F and bake for another 13-15 minutes, or until a toothpick inserted comes out clean.
• Leave them in the pan for 10 minutes to cool, then transfer them to a cooling rack to cool completely.

See more muffins recipes:

Orange Muffins,

Apple Cranberry Muffins,

Almond Croissant Muffins

Storing: Keep these muffins in an air-tight container in a cool place for a few days. They freeze for two weeks.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe