Description
These Peach Muffins are a delightful treat combining juicy diced peaches with a tender, fluffy muffin base. Enhanced with cinnamon and a crunchy turbinado sugar topping, they make for a perfect breakfast or snack that’s both comforting and flavorful.
Ingredients
Scale
For the muffins:
- 2 cups all-purpose flour, plus 2 teaspoons for coating peaches
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup plain Greek yogurt, at room temperature
- 1 1/2 cups diced peaches
For the cinnamon sugar topping:
- 2 tablespoons turbinado sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and prepare pans: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, spacing them to allow better heat circulation for higher rising muffins. Spray liners lightly with nonstick cooking spray and set aside.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, ground cinnamon, and salt. Set this mixture aside for later.
- Cream butter and sugar: Using a stand mixer, beat the room temperature unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 2 minutes.
- Add eggs and vanilla: Add the eggs one at a time followed by the vanilla extract, mixing well after each addition. Scrape down the bowl sides to ensure even mixing.
- Incorporate Greek yogurt: Add the plain Greek yogurt to the batter and mix until just combined to maintain moisture and tenderness in the muffins.
- Combine dry ingredients and peaches: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to prevent tough muffins. Toss diced peaches with 2 teaspoons of flour, then gently fold them into the batter.
- Fill muffin cups and add topping: Divide the batter evenly among the muffin cups using a large ice cream scoop for uniformity. In a small bowl, mix turbinado sugar and cinnamon and sprinkle it generously over each muffin.
- Bake: Bake the muffins in the preheated oven for 20-24 minutes. They are done when the tops turn golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Transfer muffin pans to a cooling rack and let them cool for 5 minutes. Then remove muffins from the pan and enjoy warm or at room temperature.
Notes
- Storage at Room Temperature: Store cooled muffins in an airtight container for up to 2 days. Place a paper towel at the bottom to absorb excess moisture for freshness.
- Freezing Instructions: Cool muffins completely before placing them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: Peach muffins, breakfast muffin recipe, cinnamon sugar muffins, Greek yogurt muffins, fruity muffins
