These peach muffins are soft, tender, and bursting with fresh peach flavor. They’re quick to make and ready in under an hour.
Every June I go a little peach-crazy and buy them by the pound. Living in a region known for peaches, I like to support local growers — and then bake my way through the harvest. These peach muffins are simple, comforting, and let the fruit really shine.
They come together fast—about 10 minutes of hands-on time—and you don’t need a mixer. The result is a moist, tender muffin studded with fresh peach pieces, perfect for breakfast or a snack.
What ingredients are in this recipe:
- Full-fat sour cream (can be swapped with buttermilk)
- Egg yolks
- Sugar
- Melted unsalted butter
- All-purpose flour
- Baking powder
- Salt
- Medium to large peaches, peeled and diced
How to make these Peach Muffins:
This recipe is straightforward and quick. Prep takes about 10–15 minutes, and baking is about 20–22 minutes.
1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
2. Peel and cut the peaches into small 1/8″ cubes.
3. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
4. In a large bowl, whisk the sour cream with the egg yolks until smooth, then add the sugar and mix to combine. Drizzle in the melted butter and whisk until incorporated.
5. Fold the dry ingredients into the wet mixture, then gently fold in the diced peaches. Mix just until combined—do not overmix.
6. Divide the batter evenly among the 12 muffin liners and bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Storing The Muffins:
Store baked muffins in the tin covered with foil or plastic wrap for up to one day at room temperature. For longer storage, cool completely and freeze in a sealed freezer bag for up to one month. Thaw at room temperature or warm briefly in the oven or microwave before serving.
More recipes you might enjoy:
- Potato Donuts
- S’mores Babka
One more thing…
If you make these muffins, tag @OneSarcasticBaker on Instagram — I’d love to see your results!
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Peach Muffins
15 mins
22 mins
12 Muffins
Dikla Levy Frances
Ingredients
- 2 Cups All-purpose flour (240 g / 8.5 oz)
- 2 tsp Baking powder
- 1/4 tsp Salt
- 2 Medium Peaches, peeled and cut into 1/8″ cubes (200 g / 7 oz)
- 2/3 Cup Sour cream, full fat (160 g / 5.5 oz)
- 2 Large Egg yolks
- 1 Cup Sugar (200 g / 7 oz)
- 1 Stick Unsalted butter, melted and cooled (113 g / 4 oz)
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with liners.
- In a medium bowl, sift or whisk the flour, baking powder, and salt. Set aside.
- In a large bowl, mix the sour cream with the egg yolks until smooth, about 30 seconds.
- Add the sugar and whisk to combine. Drizzle in the melted butter and whisk until incorporated.
- Fold the flour mixture into the wet mixture, then fold in the diced peaches. Mix just until the flour is incorporated—do not overmix.
- Divide the batter among the muffin liners and bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.