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I’m the self-taught Muffin Expert who’s tested dozens of batches to perfect this Peach Muffin recipe—built on my weight-measured, buttermilk-rich basic muffin formula. Expect sky-high domes, tender crumbs, and perfectly suspended peach bits each time. Trusted by thousands of home bakers, this recipe will have you baking like a pro from your very first batch.
Fresh Peach Muffins
I’m known as the muffin expert for a reason: over six months of recipe development went into perfecting my basic muffin formula, and this Peach Muffin variation stands on the same rock-solid foundation.
I weigh my flour for spot-on consistency, use buttermilk for unbeatable tenderness, and rely on just the right amount of baking powder to achieve sky-high domes every single time.
When I say you can count on a flawless crumb and juicy peach pockets in every bite, I’ve already tested it in my own kitchen, often two or three times back-to-back, to make sure it works for you.
My peach muffins aren’t a happy accident; they’re the result of rigorous testing. Use fresh, ripe peaches: peeled and diced into uniform ¼-inch pieces so they stay suspended in the batter and give you perfect, tender bursts of peach in every muffin.
I’ve even tried this recipe with King Arthur Gluten-Free Measure-for-Measure flour to ensure celiac-friendly success.
Whether you’re a seasoned baker or slipping on an apron for the first time, these muffins rise reliably, deliver the perfect balance of sweet peach and buttery crumb, and will make you look like a pro, even if you’re baking straight from your everyday kitchen.
Key Ingredients and Their Purpose:
These key ingredients each play an important role in making delicious peach muffins. Keep reading for the full recipe.
- All-Purpose Flour: Your structure-builder, which forms the foundation of each muffin. Weigh for spot-on consistency every time. Read more on how to measure flour below.
- Baking Powder: The leavening powerhouse that, with buttermilk, delivers those fluffy, domed tops.
- Buttermilk: Keeps muffins tender and moist, and its acidity boosts rise.
- Vegetable Oil & Butter: Oil locks in moisture; butter adds that rich, bakery-style flavor.
- Peaches: Use fresh, ripe peaches, peeled and diced into uniform ¼-inch pieces so they stay suspended in the batter and give you perfect, tender bursts of peach in every muffin.
How to Make the Best Homemade Peach Muffins
Even a novice baker can make bakery-style muffins like a pro by following my easy step-by-step instructions:
- Mix dry ingredients: In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon to combine and set aside.
- Mix wet ingredients: In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, melted & cooled butter and vanilla extract. Stir to combine with a spatula.
- Combine wet and dry ingredients: Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the diced peaches.The batter will be very thick!
- Rest batter and prep oven: Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF and make the crumb topping.
- Make crumb topping: In a mixing bowl combine the flour, brown sugar, cinnamon, salt, and melted butter. Use your hands to squeeze the mixture together. Set the crumb aside until ready to use.
- Prep and fill muffin liners: For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Press additional diced peaches on top of the muffins. Take the topping and crumble it into fine crumbs over each muffin, pressing it on slightly. Top with sanding sugar.
- Bake and cool: Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!
1. The Rest Period
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. Fill Every Other Muffin Cup
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. Fill Them To The Top
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. Bake at High Temperature Initially
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
Tips for the Best Muffins
For best results, follow my pro tips:
- Use fresh peaches: For the best peach flavor and texture, fresh fruit is best.
- Do not over-mix: For moist muffins with a tender crumb, mix just until combined and no more. The batter will be very thick.
- Don’t skip resting the batter: Resting the batter for 15 minutes is an integral part of this peach muffins recipe.
- Fill every other muffin cup: Leave space between muffins to help them dome beautifully.
- Fill the liners to the top: Full liners result in big, bakery-style muffin tops.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
Gluten Free Peach Muffins
As a gluten-free baker, I have made my muffin recipes gluten-free with success countless times. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Storing and Freezing Muffins
Muffin Storage
If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day.
In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.
But I have a trick to help that – paper towels.
For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored.
If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels.
How To Freeze Muffins
Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.
To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.
More Peach Recipes
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Peach Muffins Recipe
Ingredients
- 4 cups (480g) all purpose flour
- 1 ¾ cups (347g) granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- ¼ tsp nutmeg or cinnamon
- 4 large eggs
- ¾ cup (177ml) buttermilk
- ½ cup (118ml) vegetable oil, or neutral oil
- 4 Tbsp (57g) unsalted butter, melted & cooled
- 2 tsp vanilla extract
- 1 ½-2 cups (255-340g) diced peaches, I sliced into ¼ inch pieces
Crumb Topping
- ¾ cup (90g) all-purpose flour
- ⅓ cup (71g) brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup (57g) unsalted butter, melted
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon to combine and set aside.4 cups (480g) all purpose flour, 1 ¾ cups (347g) granulated sugar, 4 tsp baking powder, 1 tsp salt, ¼ tsp nutmeg or cinnamon
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, melted & cooled butter and vanilla extract. Stir to combine with a spatula.4 large eggs, ¾ cup (177ml) buttermilk, ½ cup (118ml) vegetable oil, 4 Tbsp (57g) unsalted butter, 2 tsp vanilla extract
- Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the diced peaches.The batter will be very thick!1 ½-2 cups (255-340g) diced peaches
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF and make the crumb topping.
- In a mixing bowl combine the flour, brown sugar, cinnamon, salt, and melted butter. Use your hands to squeeze the mixture together. Set the crumb aside until ready to use.¾ cup (90g) all-purpose flour, ⅓ cup (71g) brown sugar, 1 tsp ground cinnamon, ¼ tsp salt, ¼ cup (57g) unsalted butter
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Press additional diced peaches on top of the muffins. Take the topping and crumble it into fine crumbs over each muffin, pressing it on slightly. Top with sanding sugar.
- Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
