Description
Delightful and moist peach muffins bursting with fresh diced peaches, warm cinnamon, and a hint of vanilla. These muffins are perfect for a comforting breakfast or a sweet snack, featuring a tender crumb thanks to Greek yogurt and a crunchy turbinado sugar topping for extra texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, plus 2 teaspoons for coating peaches
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup plain Greek yogurt, at room temperature
Fruit
- 1 1/2 cups diced peaches
Topping
- 2 tablespoons turbinado sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and spray them lightly with nonstick cooking spray. If you have two muffin pans, distribute the liners evenly to allow space between cups, which helps muffins rise higher.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, 1/2 teaspoon ground cinnamon, and salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer, beat the room temperature butter and granulated sugar together until the mixture is light and fluffy, about 2 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate Yogurt: Mix in the Greek yogurt until the batter is smooth and combined, which adds moisture and tanginess.
- Combine Wet and Dry Ingredients: On low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined to avoid overdeveloping the gluten and resulting in dense muffins.
- Prepare Peaches and Fold In: Toss the diced peaches with 2 teaspoons of flour in a small bowl to prevent them from sinking. Gently fold the peaches into the muffin batter using a spatula to evenly distribute them without breaking up the fruit.
- Fill Muffin Cups and Add Topping: Evenly divide the batter among the lined muffin cups, using a large ice cream scoop for uniform portions. In a small bowl, mix the turbinado sugar and 1/4 teaspoon cinnamon, then sprinkle this mixture over the tops of the muffins for a crunchy, sweet crust.
- Bake: Bake the muffins for 20-24 minutes until the tops are golden brown and set. Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done.
- Cool and Serve: Transfer the muffin pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove the muffins from the pan and enjoy warm or at room temperature.
Notes
- To ensure the muffins rise well, spacing them out on two pans if possible helps with even heat circulation.
- Using room temperature ingredients (butter, eggs, yogurt) helps achieve a smooth batter and better texture.
- Tossing peaches in flour prevents them from sinking to the bottom while baking.
- You can substitute fresh peaches with frozen diced peaches; just thaw and drain excess liquid before use.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: peach muffins, cinnamon muffins, breakfast muffins, Greek yogurt muffins, fruit muffins, baked muffins, homemade muffins
