Golden Peach Muffins
Indulge in the sweet, sun-kissed flavors of summer with these Golden Peach Muffins, a delightful treat bursting with juicy pieces of ripe peaches and a hint of warm cinnamon spice. Perfectly moist and tender, these muffins are made with rich buttermilk for a subtle tang and are crowned with an optional sprinkle of coarse sugar for an irresistible, bakery-style crunch. In just under 40 minutes, you can whip up these homemade muffins that are perfect for breakfast, brunch, or a midday snack. With their fruity aroma and golden hue, these peach muffins are a must-try for anyone seeking an easy yet elegant way to showcase fresh peaches.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups buttermilk
- 1.5 cups ripe peaches, diced
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Use an electric mixer on medium speed if available.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.
Gently fold in the diced peaches with a spatula, being careful not to crush them.
Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full. If using, sprinkle the tops with coarse sugar for a sweet, crunchy topping.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 3004 mg | 131% | |
| Total Carbohydrate | 456.6 g | 166% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 262.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 330 mg | 25% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
