Start your day with these scrumptious fresh peach muffins. You'll love their tender peach-filled insides and crumb topped outside! Truly irresistible!
Peach season is nearly here! I am generally not much of a fruit person, but I do love fresh peaches! And as most of you already know, I love muffins, too! Therefore it is necessary to have fresh peach muffins.
These are truly scrumptious! The muffin part is filled with fresh peaches and is soft, tender, and incredibly flavored. The tops have a brown sugar crumb topping which I could almost eat by itself. These are definitely a must-try!
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How to make peach muffins:
- Preheat your oven and prepare your muffin tins.
- How to easily remove peach skins: If you prefer to have the peach skin removed from your peaches like I do, bring a pot of water to a boil. Put the peaches (you'll need about 3) into the boiling water and boil for 45 seconds. Remove the peaches from the boiling water and submerge them in ice water. After a minute or two, remove the peaches from the ice water, and the skins should easily peel off. Slice and dice the peaches. You'll need 2 cups of them.
- Then in a mixing bowl, cream the butter and sugar.
- Beat in the pure vanilla and eggs.
- Beat in the baking powder, baking soda, and salt.
- Whisk the sour cream and milk together in a measuring cup to be added alternately to the creamed sugar and butter mixture with the flour.
- Add ⅓ of the flour, then ½ the sour cream/milk, another ⅓ of flour, and the last ½ of sour cream milk.
- Fold in the peaches with the last of the flour.
- Divide among 24 muffin cups.
- In a food processor or in a bowl with a fork, combine the ingredients for the crumb topping and sprinkle it on top of each muffin. Bake at 400 degrees for 15-18 minutes. A toothpick should come out clean.
Can I substitute canned peaches for fresh ones?
Yes, you can. You will want to make sure the canned peaches are very well drained and patted dry with a paper towel. Canned peaches have a lot more moisture in them, so you'll want to get rid of as much excess moisture as possible to get as close to the same result with this recipe as you would with fresh peaches.
Do these freeze well?
Yes, they do! Just make sure they are completely cool before wrapping them tightly with saran wrap or putting them in an airtight container and freezing them. Thaw at room temperature.
More recipes that are just peachy!
Enjoy more of my peach recipes, this Fresh Peach Pound cake Loaf or some yummy Peach Ice Cream! My all-time favorite, however, are these Peaches and Cream Sweet Rolls! They taste just like a fresh peach pie! Speaking of pie...check out this Streusel Topped Peach Pie!
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Fresh Peach Muffins Recipe
Ingredients
Muffins
- 10 Tbs. Butter softened
- 1 Cup Sugar
- 2 Eggs
- 2 teaspoon Pure Vanilla Extract
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 Cups Flour
- ½ Cup Sour Cream
- ½ Cup Milk
- 2 Cups Sliced and diced Peaches (about 3 medium peaches)
Brown Sugar Crumb Topping
- 6 Tbs. Butter chilled
- ¾ Cup Brown Sugar
- ¾ Cup Flour
- 2 teaspoon Ground Cinnamon
Instructions
- Preheat the oven to 400 degrees and line 24 muffin cups with liners.
- Prepare the peaches by bringing a small pot of water to a boil. Boil the peaches for 45 seconds. Then, remove them from the boiling water and submerge them in ice water. After 1 or 2 minutes take them out of the ice water, and the skins should peel right off with a little gentle rubbing. Slice and dice peaches to get 2 cups of peaches.
- In a mixing bowl, cream the butter and sugar. Beat in the eggs and vanilla. Beat in the baking powder, baking soda, and salt.
- Whisk together the sour cream and milk in a measuring cup to add alternately to the creamed sugar and butter mixture with the flour.
- Stir in ⅓ of the flour, then ½ of the sour cream/milk, another ⅓ of the flour, and last ½ of the sour cream/milk. Fold in the peaches with the last of the flour. Divide the batter up among 24 muffin cups.
- In a food processor or in a bowl with a fork, stir the brown sugar, flour, and ground cinnamon together. Cut in the butter until well combined and crumbly. Sprinkle over the tops of the muffins.
- Bake at 400 degrees for 15-18 minutes. A toothpick should come out clean.
Sandy
Hiw do I store these muffins? In airtight container in refrig or at room temp?
Thanks
Mindee
I store them in a loosely covered container on my countertop.
KiMee Nicole Price
Perfect for lunches!
Barb
Excellent muffins. I make large ones so it made about 10. Had to cook them longer. They all disappeared .
Gloria Brunner
How much flour in this receipe?
mindeescookingobsession
Well, that's embarrassing. I'm so sorry. There are 2 Cups of flour in these muffins. I've fixed and updated the recipe to reflect that.
Gloria Brunner
Making these for a friend's coffee get together. My turn to bring something. Found this and now I can make them.