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…
Peach Buttermilk Muffin Recipe
Ingredients
- 4 eggs farm fresh eggs lend the rich yellow color to my muffins
- 1/2 cup softened butter
- 3/4 cup sugar I use organic evaporated cane juice
- 2 teaspoons vanilla
- 1 cup yogurt
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour or 3 cups spelt flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ceylon cinnamon
- 2 cups diced peaches
Instructions
- Preheat oven to 400 degrees.
- Cream together eggs, butter, vanilla and sugar. Add milk and yogurt. Stir in dry ingredients and mix well. Fold in peaches and place in greased muffin tins.
- Bake for 18 to 20 minutes, slightly longer for the jumbo tins
- This will make 24 regular muffins. I made 12 regular muffins and 6 jumbo sized muffins
What's your favorite way to eat peaches?
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. 🙂
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.
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>>>
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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.
I have some leftover mashed peaches from making Maple Vanilla Peach Jam. It’s enough to make these. Yay!!
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!
This will be my first time making peach muffins. Wow, these look great! Thank You Mel…
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?
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.
Favorite way to eat peaches is fresh off the tree. Peach ice cream, oh, my!
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.
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.
Hi Melissa: I am wondering if you can “make buttermilk” using Lactaid “milk”. Will it work the same are regular milk?