This Peach Muffin recipe was the result of an overzealous peach-picking trip to Hollin Farms with my kids one summer. On the drive home, my son was devouring a peach — trying not to get juice all over himself and the car — and I was already thinking about what I would make with the fuzzy beauties. I love making muffins, and my kids love eating them, so these Peach Muffins were a natural choice.
Before I moved on to peach pie and peaches over vanilla ice cream (my favorite), I was determined to use the ripe peaches in some kind of breakfast recipe. Peach pancakes crossed my mind, obviously fresh peaches sliced up on yogurt or french toast would be delicious, but then my thoughts landed on muffins. Peaches with brown sugar and vanilla? And that sugary top? Yes, please.
Peach Muffin Tips
I’m not really sure why peach muffins aren’t as common as banana or blueberry, but maybe this recipe will change that. Of course, you can use frozen or canned peaches if it’s not peach season. Just make sure to blot them dry of any excess moisture.
And my tips for any and all muffin recipes: Do NOT over mix. You want a lumpy, ugly batter.
Once you scoop the muffin batter, allow the batter to sit at room temperature for 20 minutes or so before baking in preheated oven. This little waiting period will allow the baking soda and baking powder to start bubbling. This means you will get a little extra lift in those pretty muffin tops!
For full recipe, go to: https://wildthistlekitchen.com/peach-muffins/