If you loved our peach pie and peach galette, then there is no doubt that you will also love our peach muffins. Ours is soft and tender, and every bite has a burst of juicy peach. You can rest assured that these peach muffins won’t disappoint. You can proudly serve them to your friends and family members as a snack or dessert.
What’s the secret? Well, this recipe involves heavy cream, and we all know that peaches and cream go perfectly together. It’s the cream that makes these muffins soft and tender.
Peaches are abundant during the summer season, but that doesn’t mean that you can only make this recipe at that time. The truth is, you can make these delicious peach muffins all year round. It is a very easy recipe as well. Easy but very delicious and satisfying. It never lacks flavor!
Oh, and let me tell you this, these muffins are cake-like. The butter and heavy cream provide that tender, cake-like crumb. Plus, they are as light as cupcakes!Print
These cake-like peach muffins are excellent for breakfast, mid-day snack, and even after-dinner dessert. They are soft, tender, and as light as cupcakes. There is no better way to satisfy your sweet tooth than having a bite of these muffins with juicy peaches!
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. ground cinnamon (optional)
2 large eggs
3/4 c. granulated sugar
1/3 c. unsalted butter (melted and cooled)
1 c. heavy cream
1 1/2 tsp. vanilla extract
1 c. 1/2-inch diced peaches
- Preheat oven to 350 degrees Fahrenheit and then grease a muffin pan. You can also line it with muffin liners. Set aside.
- Whisk together flour, baking powder, and cinnamon in a large bowl. Set aside.
- Whisk together eggs and sugar until well combined in a medium bowl. Add melted butter, vanilla extract, and heavy cream. Add this mixture into the flour mixture. Combine but do not overmix. Add the peaches.
- Divide the batter evenly into the prepared muffin cups and then bake for about 15 to 20 minutes or until an inserted toothpick in the center comes out clean.
- Remove the muffins from the oven and let cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- You can use either fresh or canned peaches for this recipe. If you are using fresh peaches, you need to peel them. If you opt for canned peaches, make sure to drain them well.
These peach muffins are best the same day they are made. But in case you are making a huge batch and you are unable to consume them all in one day, you can store them in an airtight container. You can keep them at room temperature or in the fridge and they should last for up to 3 days.
One thing that you have to remember when making peach muffins is to never overmix the batter. When you mix the dry ingredients with the wet ones, combine them just right.