Look no further--you've officially found the BESTpeach muffins! Infused with brown butter and punctuated with plenty of peaches, my recipe is next-level. Top with streusel, a drizzle of glaze, or simply sprinkle with coarse sugar for a bakery-style look. Recipe includes a how-to video!
Coarse sugarfor sprinkling (or use regular granulated sugar)
Instructions
Brown the butter. In a saucepan, melt butter over medium-low heat. Increase heat to medium and cook, stirring constantly. Butter will sizzle and pop. Once popping slows or stops and you notice the butter is beginning to turn golden brown (there will be brown flecks on the bottom of your pan) immediately remove from heat. Pour into a large heatproof mixing bowl and allow to cool completely until no longer warm to the touch before proceeding.
½ cup unsalted butter
Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners.
Once butter has cooled, add sugar, egg, and vanilla extract and whisk very well until ingredients are well combined.
1 cup granulated sugar, 1 large egg, ¾ teaspoon vanilla extract
Stir in buttermilk.
½ cup buttermilk
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
1 ⅔ cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Add the flour mixture to the wet ingredients and use a spatula to gently fold together until about halfway combined.
Add peaches and stir until ingredients are completely combined. Don’t over-mix or muffins will be dense.
1 ¼ cups diced peaches
Evenly divide batter into prepared muffin tin and sprinkle with coarse sugar.
Coarse sugar
Transfer to center rack of 375F (190C) oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow muffins to cool in baking pan for 5 minutes before carefully removing to a cooling rack to cool completely. If you'd like to add a glaze, drizzle with my easy vanilla glaze once muffins have cooled.
Notes
Peaches
May use fresh or frozen peaches (if using frozen I thaw, drain, and pat dry before using). I typically remove the skin as it can be tough and a bit unpleasant in the finished muffin, but ultimately it’s your choice.
Storing
Store in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5 days. Note that muffins stored in the refrigerator will become a bit dense and dry.