Peach Muffins

Photo: Mike Krautter
Prep Time:
20 mins
Total Time:
45 mins

Juicy summer peaches make these tender muffins really shine.


  • 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)


  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.

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