This Brown Sugar Peach Muffins recipe features a hint of warm spices and a subtle vanilla aroma that pairs perfectly with fresh sweet peaches. A crumble topping and a drizzle of vanilla icing makes them extra special.
Before I made these muffins, I knew exactly what I wanted!
A moist muffin with a soft crumb, slightly grainy cornmeal texture, vanilla-scented with a slightly caramel-y flavor, and pieces of fresh peach.
Yes, that’s all, lol.
(It’s a girl’s prerogative to want it all, right?)
After a little experimentation, that’s exactly what I got. (Ok, maybe more than a little. Let’s just say, the third time is a charm, lol!)
The Best Brown Sugar Peach Muffins Recipe
These muffins are full of flavor. They’ll make your house smell like a bakery as they bake!
Here, brown sugar adds notes of caramel. Also, a hint of warm spices perfectly accentuates the flavor of peach. And last but not least, vanilla makes these muffins smell like sweet peachy heaven.
My favorite part is the contrast in texture between the crispy golden muffin tops, and their soft interior with little bursts of fresh peach.
If you want a new take on one of summer’s most beloved fruits, these muffins are it.
- All-purpose flour
- Light brown sugar
- Baking powder
- Baking soda
- Apple cider vinegar
- Avocado oil (or another mild-flavored oil)
- Vanilla extract
- Ripe peach
I made a quick crumble topping for these muffins.
The streusel crumble topping contains butter, sugar, vanilla, all-purpose flour, old-fashioned rolled oats, and salt.
It’s easy to whip up and adds delicious texture and flavor to these muffins. However, if you prefer, feel free to skip the crumble topping!
How to Make Icing to Drizzle on Top of Muffins:
Just look at how pretty that icing drizzle is!
However, icing on top is completely optional here. If you want to make icing to drizzle on top of these muffins, mix together the following:
- 1/2 cup of powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 to 3 teaspoons of water
Whisk all ingredients together until the glaze reaches a spoonable consistency. Drizzle the icing on top of the cooled muffins, and then let it set before serving.
How to Make Peach Muffins
Step 1: Make the Crumble Topping:
Use a fork to mash together the butter, sugar, and vanilla in a medium bowl. Add the flour, oats, and salt, and mash until it looks crumbly. Set aside.
Step 2: Make the Muffins:
Preheat the oven to 400F. Line a muffin tray with 16 paper liners.
Dice the peach.
Whisk together the dry ingredients in a large bowl. Add the milk and vinegar to a medium bowl and let it sit for 3 minutes without stirring so the milk can curdle. Whisk the other wet ingredients into the milk mixture.
Stir the wet ingredients into the dry, being careful not to over-mix, and then fold in the diced peach.
Divide the batter between the 16 muffin wells and sprinkle on the crumble topping.
Bake until a toothpick inserted in the center of a muffin comes out clean or with just a couple crumbs, about 15 to 20 minutes.
Peach Muffins FAQs
How Do You Store Peach Muffins?
Line the bottom of an airtight container with paper towels. Place the muffins in a single layer on top of the paper towels. Cover the container, and store at room temperature for up to 3 days.
Can I Make Peach Muffins with Canned Peaches?
Yes! To make muffins with canned peaches, drain the peaches well, and then dice them small. You will need about 1 1/2 cups of diced peach for this recipe.
More Must-Make Muffin Recipes
- Mexican Spiced Triple Chocolate Muffins
- Gluten Free Lemon Poppy Seed Muffins
- Carrot Cake Muffins
- Apple Almond Streusel Muffins
Brown Sugar Peach Muffins
- 2 1/4 cups all-purpose flour
- 3/4 cup brown sugar lightly packed
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1 teaspoon apple cider vinegar
- 2 large eggs
- 1/2 cup avocado oil or other mild or neutral-flavored oil
- 1 1/2 teaspoons pure vanilla extract
- 1 large peach ripe but not mushy, washed, pitted, and diced small (about 1 1/2 cups diced)
For the Crumble Topping:
- Use a fork to mash together the butter, sugar, and vanilla in a medium bowl. Add the flour, oats, and salt, and mash until it looks crumbly. Set aside.
For the Muffins:
- Preheat the oven to 400F. Line a muffin tray with 16 paper liners.
- Whisk together the all-purpose flour, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg in a large bowl.
- Add the milk and vinegar to a medium bowl and let it sit for 3 minutes without stirring so the milk can curdle. Whisk in the eggs, oil, and vanilla.
- Stir the wet ingredients into the dry, being careful not to over-mix, and then fold in the diced peach.
- Divide the batter between the 16 muffin wells and sprinkle on the crumble topping.
- Bake until a toothpick inserted in the center of a muffin comes out clean or with just a couple crumbs, about 15 to 20 minutes.
- Recipe Yield and Serving Size: This recipe makes 16 muffins. Each serving is 1 muffin.
- Storage: Line the bottom of an airtight container with paper towels. Place the muffins in a single layer on top of the paper towels. Cover the container, and store at room temperature for up to 3 days.
- To Make Icing to Drizzle on Top: Mix together 1/2 cup powdered sugar with 1/2 teaspoon vanilla extract and 2 to 3 teaspoons of water until it reaches a spoonable consistency. Drizzle on top of the cooled muffins and let it set before serving.
This post was first published on An Edible Mosaic on July 21, 2011. I updated it with more information on August 28, 2020.