Nothing says the last days of summer more than a ripe peach, juices dripping down your chin. Is there anything better than a ripe peach? Sometimes I’m a purist.
But sometimes, I like to play with flour and sugar and buttermilk. Oh, buttermilk, you have a way of turning everything better. You make biscuits delicious and bread, oh the wonderful things you do to bread, especially my whole wheat buttermilk honey sandwich bread. Yes, buttermilk, you complete my baking.
I was lucky enough to get a box of gorgeous peaches. Of course, like any good pioneer woman I canned some of the for use this winter, and may or may not have gorged myself on a few along the way. Then I saw a request on facebook for a recipe using peaches and buttermilk. And I knew, just knew, this recipe would be born in my kitchen the next day.
We’ve been doing a grocery store fast for the past three weeks. Which means I’ve been doing even more cooking from scratch and using our home food storage. Quick bread, along with the zucchini and blueberries we had growing, have been center stage in muffins and breads for snacks and breakfast.
I pulled out my muffin recipe, tweaked, pinched, and rearranged it for a scrumptious, end of summer peach and buttermilk affair. Perfect on a mid-summer’s eve…. or late summer.
Dice up 3 peaches or approximately 2 cups of peaches. I’d blanched a few too many for my jars so these were skinless peaches. Canned peaches will also work.
Add the peaches after you have all the other ingredients mixed together. I’m still just as in love with my Kitchen Aid Mixer *aff link as I was when I opened it for Christmas. Is it a bad thing I’m already dreaming of the next kitchen appliance I want for Christmas. I don’t ask for things like new shoes or even clothes, no, I’ve got my eye on some kitchen bling, ya’ll.
If you don’t have buttermilk, don’t despair. You can make a buttermilk substitute with a cup of milk and the addition of 1 tablespoon lemon juice. Stir and let it sit for a few minutes before adding to your batter.
This recipe will make 24 regular sized muffins. I made 12 regular muffins for the kids, because really, I can’t resist any excuse for whipping out these reusable silicone muffin cups *affiliate link. But I made 12 jumbo muffins for myself, okay, okay, I did share some of the with my husband. Kind of hard not to when he gets up for work before I do.
Can you smell them? Oh, my goodness, they melt in your mouth and I burnt my tongue because I was too impatient to let them cool all the way. You’d think I’d know better…
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Be sure to check out my other muffin recipes like these double-chocolate zucchini muffins, these zucchini blueberry muffins, these raspberry cream cheese muffins or this pumpkin chocolate chip muffin recipe.
Peach Muffin Recipe
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Electric Mixer Use a hand mixer or a stand mixer
- Silicone Spatula
- Muffin Tin
Ingredients
Wet Ingredients:
- 4 Whole Eggs
- 1/2 Cup Butter softened
- 3/4 Cup Sugar I use organic evaporated cane juice
- 2 Teaspoons Vanilla Learn how to make vanilla extract here.
- 1 Cup Plain Yogurt Learn how to make homemade yogurt here.
- 1 Cup Buttermilk Learn how to make buttermilk here.
- 2 Cups Peaches diced
Dry Ingredients:
- 2 1/2 Cups All-Purpose Flour or 3 cups spelt flour
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Cinnamon
Instructions
- Preheat oven to 400°F, and prepare your muffin tins with muffin liners or grease them well.
- In a bowl, combine the flour, baking soda, baking powder, and cinnamon. Set aside.
- In a separate bowl, cream together eggs, butter, vanilla and sugar. Add milk and yogurt.
- Pour the dry ingredients into the wet ingredients, and mix until just combined.
- Gently fold in peaches and fill the muffin tins with the prepared batter.
- Bake for 18 to 20 minutes until the muffin tops are golden brown and a toothpick inserted in the center comes out clean (increse the baking time slightly longer for the jumbo tins.)
Notes
- Flour – If you prefer whole wheat flour, fresh ground soft white wheat flour works great, see Grinding Your Own Flour, or you can use 3 cups spelt flour, or your favorite gluten-free flour blend, too. Pro-Tip: Check out my tips for successful gluten-free baking here.
- Softened Butter – You can substitute coconut oil for dairy-free. I prefer to use half of each. You don’t need melted butter or oil, just make sure it is softened to room temperature to cream evenly.
- Granulated Sugar – I like to use evaporated cane juice, but brown sugar can also be used.
- Buttermilk – Learn how to make buttermilk here. If you don’t have buttermilk, you can alternatively add 1 Tablespoon of lemon juice or apple cider vinegar to a measuring cup, and fill the remainder to 1 cup full of regular milk. For dairy-free, use plant-based milk instead of cow’s milk.
- Frozen Peaches – Diced frozen peaches can also be used. Thaw completely and drain before adding to the muffin batter.
| Detail | Tip |
| Prepare Your Peaches | If you prefer to peel your peaches, use the method “How to Peel Pears the Easy Way” in my tutorial for canning pears. If you don’t peel your peaches, simply wash, pit and chop them into bite-sized pieces. |
| Measuring | Use proper measuring utensils to accurately measure your ingredients, and spoon and level your flour instead of scooping it from the container. Using too much flour is the top reason muffins come out dense. |
| Mixing | Bring your wet ingredients to room temperature and mix your wet and dry ingredients separately before mixing them together. Don’t use an electric mixer when combining wet and dry ingredients. You could over-develop the gluten, resulting in dense muffins or large holes in the crumb. |
| Filling | Do not overfill your muffin tins. For mini muffins, fill 1 Tbs. batter per cup, standard muffins are about ¼ cup, and jumbo muffins are about ½ cup batter per cup. Pro-Tip: Use a cookie scoop for ease of filling. |
| Baking | Don’t open the oven door, or the muffins may deflate. To check if they are ready, insert a toothpick into the center of one muffin. If it comes out clean with no wet batter, they have finished baking. |
| Extras | Use add-ins like swapping half of the peaches for fresh blueberries and add a sprinkle of nutmeg. Sprinkle the top with sparkling sugar for an added touch. |
| Time Saver | This recipe works with my homemade muffin mix. Just use 3 1/4 cups muffin mix in place of the flour, baking powder, baking soda, and sugar. |
Nutrition
What’s your favorite way to eat peaches?
Hi Melissa: I am wondering if you can “make buttermilk” using Lactaid “milk”. Will it work the same are regular milk?
The muffins sticked to the mould, but otherwise I loved them. The buttermilk gives a moist a tender texture to the dough and the cinnamon is a subtle but nice touch.
What’s the purpose of using both yogurt and buttermilk? Thank you!
Yogurt is usually thicker than buttermilk. For cheesemaking, yogurt is a thermophilic culture and buttermilk is mesophilic (different cheeses use different starter cultures). I find buttermilk to be tangier than yogurt and prefer yogurt for drinking or eating plain and buttermilk for baking and ranch dressing.
Hi Melissa. These sound delicious, too! Reading comments, I see your reply to Carmie… but I don’t think it really answers her question? She is asking why you are using both yogurt and buttermilk in this particular recipe. Your explanation refers to your uses for each in general. And you state you prefer buttermilk for baking. But you have both in these muffins. So, it is curious as to the purpose of both dairy products in one muffin recipe.
Thanks!
Favorite way to eat peaches is fresh off the tree. Peach ice cream, oh, my!
Hi Melissa,
The Peach Buttermilk Muffin Recipe smells wonderful in the oven and the muffins taste good. They are not too sweet. They are definately moist however they are not fluffy and once out of the oven they deflated. What am I doing wrong with this recipe?
I’ve never used muffin liners with them, I always just grease the pan. Second, could be over mixing the batter, but sounds like they might need to bake just a little bit longer. You can try lowering temp to 375 degrees F and increasing bake time. Are you a higher elevation? That can affect things too.
Hi Melissa, twice I tried the Peach Buttermilk Muffin Recipe. The muffin is definetely moist but it is not fluffy and they deflated once they came out of the oven. They also stuck to the muffin paper liners. What am I doing wrong with this recipe?
This will be my first time making peach muffins. Wow, these look great! Thank You Mel…
I just made and tasted these and they are delightful little muffins. I ended up using half unthawed frozen peaches (it’s what I had) and half fresh. They weren’t too sweet and had a subtle peach flavor, probably thanks to my choice of peach. Even my picky roommate likes them!
I have some leftover mashed peaches from making Maple Vanilla Peach Jam. It’s enough to make these. Yay!!
Melissa, Just wanted to thank you for the peach muffins recipe they are in the oven as I post they just smell so wonderful can’t wait to try one my co workers are gonna love these. I have been canning peach pie filling it is so yummy our peach season is about over here in the south I got these peaches from middle Georgia they are so ripe and juicy just had to try your recipe.Thanks again.
Debbie,
You’re so welcome! If you bring muffins to work, can I work with you? Hope you enjoy them. We have another week or so left of peach season here and I’ve got to get my hands on some more.
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PEEL some more Peaches…? I’m not sure I can… I peeled, depitted a bushel of Amish Pa. peaches a week ago and got 18 quarts of peaches>>>
Do you think these could be made in a loaf pan?If so, how many per recipe? I was thinking it would be a good college care package but would travel better as a loaf.
Helen,
You can definitely bake this in a loaf pan. I think it would make two small loafs and probably one large one. Just increase the bake time.
Awesome! It wasn’t listed there when I last checked. I’m going to check now.
You said we should buy “In a Pickle or a Jam”. We got it off of Amazon. My daughter made her first jam from a recipe in that book. Thank you. 🙂