Description

Delight in these tender and moist Peach Muffins, bursting with juicy chopped peaches and an optional sweet, crunchy crumble topping. Perfect for breakfast or a snack, these muffins combine the richness of buttermilk, the warmth of vanilla, and the freshness of fruit in every bite. The recipe offers flexibility with gluten-free flour and dairy alternatives, making it accessible to many diets.

Ingredients

Muffin Batter

2 1/2 cups all-purpose flour or gluten-free flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1 cup buttermilk or milk of choice
1 tablespoon vanilla extract or vanilla bean paste
1/4 cup Greek yogurt or sour cream
2 tablespoons oil of choice (vegetable, canola, or avocado)
1 1/2 cups peaches, chopped (peel if desired)

Crumble Topping (Optional)

6 tablespoons unsalted butter, melted
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup all-purpose flour or gluten-free flour
2 tablespoons cornstarch

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Instructions

Preheat oven: Preheat your oven to 425°F (218°C). Line a muffin tin with paper liners or grease a silicone muffin pan to prevent sticking.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, ensuring they are evenly combined for proper leavening.
Combine butter and sugar: In a large bowl, whisk the melted butter and granulated sugar until completely combined and slightly fluffy to add moisture and sweetness to the batter.
Add eggs and wet ingredients: Whisk in the eggs individually until smooth. In a measuring cup, mix together buttermilk, vanilla extract, Greek yogurt or sour cream, and your choice of oil. Add this to the wet mixture and whisk to combine smoothly.
Incorporate dry into wet: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the muffins.
Fold in peaches: Gently fold in the chopped peaches, taking care not to break them up, preserving their texture and juiciness.
Prepare crumble topping (if using): Mix melted butter, brown sugar, granulated sugar, flour, and cornstarch until the mixture resembles coarse crumbs. Refrigerate this topping while you prepare the muffin batter to keep it firm.
Fill muffin cups: Scoop the batter into the prepared muffin cups, filling each about 3/4 full for perfect rise and shape. Evenly sprinkle the crumble topping over each muffin if desired.
Bake muffins: Place muffin tin in the oven and bake at 425°F for 5 minutes to set the rise, then reduce temperature to 375°F and bake for an additional 12 to 15 minutes. Use a toothpick inserted in the center to test for doneness; it should come out clean.
Cool and serve: Allow the muffins to cool in the pan briefly before transferring them to a wire rack to cool completely. This prevents sogginess and helps maintain texture.

Notes

For gluten-free muffins, use a 1:1 gluten-free baking flour.
Peaches can be peeled or unpeeled based on preference; unpeeled adds more fiber and texture.
The crumble topping is optional but adds a delightful crunch and sweetness contrast.
Room temperature eggs and dairy ensure even mixing and better texture.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Substitute the buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar if needed.

Prep Time: 10 minutes
Cook Time: 23 minutes
Category: Baking
Method: Baking
Cuisine: American