New This Month

Peach Muffins

Juicy summer peaches make these tender muffins really shine.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Photography: Mike Krautter


  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 stick unsalted butter, melted and cooled
  • 1 1/4 cups chopped peaches (from 1 large or 2 small), plus very thin slices for tops (optional)
  • Fine sanding sugar, for sprinkling (optional)


  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, milk, and butter. Stir wet ingredients into dry ingredients, until just combined. Fold in peaches.

  2. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Top each with a slice of peach and sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 22 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.


Be the first to comment!