Peach Upside Down Muffins
Sweet, fruity, and delightfully sticky, these Peach Upside Down Muffins are a stunning twist on a classic dessert. Featuring juicy slices of fresh peaches caramelized in a buttery brown sugar glaze, each muffin is a personal-sized indulgence bursting with flavor. The moist vanilla-infused batter bakes to golden perfection, while the upside-down presentation ensures every bite is a symphony of soft peach and tender crumb. Ready in just 40 minutes, these muffins make an ideal fruity dessert, brunch treat, or afternoon snack. Easy to prepare and elegantly impressive, these muffins are a celebration of summer flavors that’s equally delicious served warm or at room temperature. Try them today for an unforgettable peach-inspired pastry experience!
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 0.5 cup Brown sugar
- 2 medium Fresh peaches (peeled, pitted, and thinly sliced)
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 1 large Egg
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin with non-stick spray or butter.
In a small saucepan, melt 4 tablespoons of the butter over medium-low heat. Stir in the brown sugar and cook until dissolved and bubbly, about 2 minutes.
Distribute the brown sugar mixture evenly among the muffin cups, about 1 teaspoon per cup.
Arrange a few peach slices over the brown sugar mixture in the bottom of each muffin cup. Set the prepared pan aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the granulated sugar, egg, and remaining 2 tablespoons of melted butter until light and fluffy.
Stir in the milk, vanilla extract, and vegetable oil until well combined.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes. Run a knife around the edges to loosen, then invert the pan onto a wire rack to release the muffins with the peach side up.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 21.0 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 110 mg | 2% | |
*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.
