Description
These Peach Muffins are a delightful blend of sweet, juicy peaches and a fluffy muffin base. With easy preparation and delicious results, they’re ideal for breakfast or a snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons all-purpose flour for coating peaches
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup plain Greek yogurt
- 1 1/2 cups diced peaches
- 2 tablespoons turbinado sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with 12 paper liners. If using two pans, leave space between slots to help muffins rise.
- In a medium bowl, whisk together 2 cups of flour, baking powder, cinnamon, and salt. Set aside.
- In a stand mixer bowl, beat butter and sugar together until light and fluffy, about 2 minutes. Add eggs and vanilla extract and mix until combined, scraping the sides as needed.
- Mix in the Greek yogurt until smooth.
- Add the dry ingredients and mix on low until just combined. Avoid over mixing, then add the diced peaches tossed in 2 teaspoons of flour and gently fold in.
- Divide the batter evenly among muffin cups. Use an ice cream scoop for even portions. In a small bowl, mix turbinado sugar and cinnamon, then sprinkle over the batter.
- Bake for 20-24 minutes until golden and set. A toothpick inserted into a muffin should come clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.
Notes
For added flavor, try using a bit more cinnamon mixed into the batter.
Ensure that the butter is at room temperature for easier mixing.
These muffins can also be frozen for later enjoyment.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg