Peach Muffins Recipe

Soft and fluffy peach muffins made with fresh peaches, peach preserves, cinnamon streusel, and peach glaze.

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These peach muffins combine fresh peaches with peach preserves for a fuller peach flavor than fresh fruit alone. A cinnamon streusel and optional peach glaze make them hard to resist.

Course: Breakfast, Brunch

Cuisine: American

Keyword: breakfast, brunch, fresh peaches, muffin recipe, peach muffin recipe, peach muffins, peach preserves, summer baking

Servings:

Calories: 403kcal

Author: Leigh Harris

Ingredients

Streusel Topping

2/3 cup All-purpose flour
6 tbsp Dark brown sugar
1/2 tsp Ground cinnamon
5 tbsp Unsalted butter melted

Peach Muffins

2 1/2 cups All-purpose flour
2 1/2 tsp Baking powder
1 tsp Kosher salt
2 large Eggs room temperature
3/4 cup Granulated sugar
1/2 cup Unsalted butter melted and cooled slightly
1 cup Buttermilk room temperature
1/3 cup Peach preserves
1 tsp Vanilla extract
1/4 tsp Almond extract
1 1/2 cups diced Fresh peaches 2-3 medium peaches
2 tsp All-purpose flour

Peach Glaze

1/4 cup Peach preserves
1/2 cup Powdered sugar
1 tbsp Milk or half and half, heavy cream

Instructions

Streusel

In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture resembles moist clumps. Refrigerate while preparing the muffin batter.
2/3 cup All-purpose flour, 6 tbsp Dark brown sugar, 1/2 tsp Ground cinnamon, 5 tbsp Unsalted butter

Peach Muffins

In a medium bowl, whisk the 2 1/2 cups of flour, baking powder, and kosher salt until combined. Set aside.
2 1/2 cups All-purpose flour, 2 1/2 tsp Baking powder, 1 tsp Kosher salt
In a large bowl, whisk in the eggs and sugar until they’re thick, about 1 minute. Slowly whisk in the melted and cooled butter until combined. Whisk in the buttermilk, peach preserves, vanilla, and almond extract until smooth and combined.
2 large Eggs, 3/4 cup Granulated sugar, 1/2 cup Unsalted butter, 1 cup Buttermilk, 1/3 cup Peach preserves, 1 tsp Vanilla extract, 1/4 tsp Almond extract
Toss the peaches with 2 teaspoons of flour. Fold the dry ingredients into the wet ingredients just until almost combined. Fold in the peaches. Do not overmix.
1 1/2 cups diced Fresh peaches, 2 tsp All-purpose flour
Let the batter rest for 15 minutes while you preheat the oven to 425ºF and line a muffin pan with paper liners.
Divide the batter equally into the muffin cups. Sprinkle the top of each muffin with about 2 tablespoons of streusel. Bake for 5 minutes at 425ºF, then reduce the oven temperature to 350ºF and bake for an additional 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean; do not overbake. Let the muffins cool in the pan for about 5 minutes, and transfer to a wire rack to cool completely.

Peach Glaze - optional

Warm the peach preserves for 15–20 seconds in the microwave, or heat gently in a small saucepan. Press the warm preserves through a fine-mesh sieve to remove any fruit chunks. You should end up with a smooth peach syrup.
1/4 cup Peach preserves
Whisk the syrup into the powdered sugar until smooth. If it's too thick, add milk, 1 teaspoon at a time. If it's too thin, add a little more powdered sugar. Drizzle the glaze over the tops of the muffins and serve immediately, or let the glaze set up for about 30 minutes.
1/2 cup Powdered sugar, 1 tbsp Milk

Notes

Peach preserves add a deeper peach flavor that fresh peaches alone can't provide.
Chilling the streusel helps it hold its shape while baking.
For the best glaze, gently warm the peach preserves before whisking them with the powdered sugar. This gives you a smooth glaze that's easy to drizzle.
The muffins are even better the following morning after the peach flavor has had time to develop.

Nutrition