Moist Peach Muffins
Incredibly moist and fluffy muffins bursting with fresh peach flavor. Perfect for breakfast or snacks with tender crumb and juicy fruit pieces.
Ingredients
- - 2 cups all-purpose flour
- - 1 cup granulated sugar
- - 1/2 cup unsalted butter melted
- - 1 cup fresh peaches diced
- - 1/2 cup milk
- - 2 large eggs
- - 1 tablespoon baking powder
- - 1/2 teaspoon salt
- - 1 tablespoon vanilla extract
- - 1/2 teaspoon ground cinnamon optional
- - 1/4 cup chopped nuts optional
- - 1/4 cup chocolate chips optional
- - Fresh mint leaves for garnish optional
- - Honey for drizzling optional
- - Powdered sugar for dusting optional
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Create a well in the center.
- In a separate bowl, combine melted butter, eggs, milk, and vanilla extract. Whisk until smooth.
- Pour wet ingredients into dry ingredients. Fold gently until just combined - lumpy batter is normal.
- Gently fold in diced peaches and any optional ingredients (cinnamon, nuts, chocolate chips).
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, until tops are golden brown and a toothpick inserted in center comes out with just a few moist crumbs.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
- Garnish with fresh mint, honey drizzle, or powdered sugar if desired before serving.
Notes
- Choose ripe but firm peaches for best results. Pat diced peaches dry to prevent excess moisture.
- Room temperature ingredients mix more easily - take eggs and milk out 30 minutes before baking.
- Don't overmix the batter to avoid tough muffins. Visible flour streaks are fine.
- Store in airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- For mini muffins: Bake 12-15 minutes and yields about 24 mini muffins.
- Frozen peaches can be substituted - thaw completely and drain excess liquid before using.
- Room temperature ingredients mix more easily - take eggs and milk out 30 minutes before baking.
- Don't overmix the batter to avoid tough muffins. Visible flour streaks are fine.
- Store in airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- For mini muffins: Bake 12-15 minutes and yields about 24 mini muffins.
- Frozen peaches can be substituted - thaw completely and drain excess liquid before using.
