Can I use canned peaches for Peach Muffins?

Yes, canned peaches work well for Peach Muffins. Drain them fully and pat them dry before adding them to the batter so the muffins stay soft instead of soggy.

Can I use frozen peaches?

Yes, frozen peaches work well. Thaw them completely, drain them very well, and cut them into small pieces before folding them into the muffin batter.

Why are my Peach Muffins dense?

Peach Muffins usually turn dense when the batter gets overmixed. Fold the batter gently and stop mixing once the flour looks moist.

How do I keep Peach Muffins moist?

Keep Peach Muffins moist by storing them in an airtight container and avoiding overbaking. Start checking them around 20 minutes with a toothpick.

Can I make Peach Muffins ahead?

Yes, Peach Muffins work well for meal prep. Bake them, cool them completely, then refrigerate or freeze them for later.

Peach Muffins: 7 Beautiful Tips for Better Flavor

Description

Soft Peach Muffins made with fresh peaches, warm cinnamon, and a buttery pecan crumb topping. These homemade muffins are perfect for breakfast, brunch, snacks, or make-ahead baked goods.

Ingredients

1 1/2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, melted and cooled to room temperature
1/4 cup milk, room temperature
1 egg, room temperature
2 medium peaches, peeled, pitted, and cubed
1 teaspoon lemon juice
1/2 cup chopped pecans
1/3 cup light brown sugar, packed
1/4 cup all purpose flour
1 teaspoon cinnamon
2 tablespoons melted butter

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Instructions

Preheat oven to 400°F. Grease the cups of a 12-cup muffin tin or line them with paper liners.
Combine the chopped pecans, light brown sugar, flour, cinnamon, and melted butter in a bowl until the mixture looks crumbly. Set the topping aside.
In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon, and salt. Stir with a fork until combined.
In a medium bowl, add the melted butter, milk, and egg. Whisk until thoroughly combined.
Place the peeled, pitted, and cubed peaches in a medium bowl. Toss them with lemon juice and set aside.
Add the milk and egg mixture to the flour mixture. Fold gently until the batter looks moist.
Add the peaches to the batter and fold just until incorporated.
Fill the muffin cups or paper liners three-fourths full.
Sprinkle the crumb topping evenly over the muffin batter.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool slightly, then remove them from the muffin tin and serve.

Notes

Use fresh peaches for the best flavor and texture.
Frozen peaches work well if thawed and drained thoroughly.
Canned peaches work if drained well and patted dry before adding them to the batter.
Do not overmix the batter, or the muffins may turn dense.
Store cooled muffins in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
Freeze wrapped muffins in a freezer-safe bag or container for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 245
Sugar: 15g
Sodium: 130mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 38mg