Food & Cooking Recipes Breakfast & Brunch Recipes Peach Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Prep Time: 20 mins Total Time: 45 mins Yield: 12 Juicy summer peaches make these tender muffins really shine. Ingredients 2 ½ cups all-purpose flour 2 ½ teaspoons baking powder ¾ teaspoon coarse salt ¾ cup sugar 2 large eggs, room temperature ½ cup whole milk, room temperature 1 stick unsalted butter, melted and cooled 1 ¼ cups chopped peaches (from 1 large or 2 small), plus very thin slices for tops (optional) Fine sanding sugar, for sprinkling (optional) Directions 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. 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. Rate it Print