More peach recipes
Got peaches? You’ll love these peach recipes: try peaches and cream oatmeal to start the day, or simple peach burrata salad. Bake up a peach crisp, peach crumble, or fresh peach pie, or try our tasty peach salsa. These muffins are light and fluffy, with the perfect springy crumb from buttermilk. The peaches add a juicy hit to each bite, and the top is drizzled with a simple vanilla icing to mimic the vanilla ice cream traditionally served with peach cobbler. We created these inspired by some ripe peaches on our counter, and our friends and family were head over heels!
Peaches: Make sure your peaches are ripe, sweet and juicy. You can’t make up for it with sugar! Buttermilk: Buttermilk makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing and is worth a trip to the store (we promise). Butter and oil. Butter and oil work uniquely in baked goods. We like using a combination, which makes the best Vanilla extract and cinnamon: These add a cozy nuance to the flavor that is reminiscent of peach cobbler. All-purpose flour, granulated sugar, eggs, baking powder, baking soda, and salt: These common baking ingredients round out the recipe.
Oil or grease the top of the muffin tins. Because the tops of these muffins are very large, they can extend over the tops of the cups. This makes sure that they don’t stick to the pan. Fill the muffin cups up to the top. Here you’ll muffin cups very full up to the top, which makes for beautifully tall and fluffy muffins. You can discard extra batter once all the muffin cups are filled. Baking at 375°F makes a taller muffin. A slightly hotter oven makes a taller and fluffier muffin, versus the standard 350°F. Use a butter knife to help loosen the muffin tops from the pan when removing them, if necessary.
Use more or less liquid to get the desired consistency. Add just enough liquid until it is easy to drizzle. We used heavy cream for this recipe, but you can also use milk like in our standard powdered sugar icing. Use a fork to drizzle the icing. This helps to make nice thin lines, versus using a spoon (which is harder to control). For a different topping, try streusel or cream cheese glaze. Use the streusel topping in these rhubarb muffins, or this cream cheese glaze.
Frequently asked questions
5 from 2 reviews
2 cups peaches, peeled and finely chopped (2 large peaches; about 1 pound; see notes) 2 cups [280 g] all purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon cinnamon ¾ teaspoon kosher salt 1 cup granulated sugar, plus 1 tablespoon ¾ cup buttermilk (see Notes) 5 tablespoons melted unsalted butter ⅓ cup neutral oil (grapeseed, canola, or vegetable oil) 2 eggs ½ tablespoon vanilla extract Turbinado sugar for topping (or additional granulated sugar)
For the vanilla icing
¾ cup powdered sugar ½ teaspoon vanilla extract 1 ½ tablespoons heavy cream or milk (plus more as desired)
For the most even baking, you can place the muffin wrappers into every other hole in 2 12-cup muffin tins. Buttermilk is the magic ingredient which makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing and is worth a trip to the store (we promise).
