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I have a long list of requirements for a peach muffin to be called perfect, but I can assure you that these peach muffins meet all of them. They are tender, fruity, and absolutely delicious!
A good muffin is soft and cake-like, yet can still hold together big chunks of fruit. It has a soft crumb structure and a tall dome that gets slightly crunchy thanks to a streusel topping. A great muffin is all of these things, plus full of chopped Harry & David Oregold Peaches!
The addition of sour cream in the batter makes these muffins soft and tender. You can substitute with whole milk yogurt, but stay away from Greek yogurt or fat-free yogurt. The fat from the sour cream and whole milk yogurt contributes to the muffins' flavor.
I want the peach flavor to really shine through in my desserts, so I have a light hand with the cinnamon and spices in this muffin recipe. Use a very small amount of almond extract to heighten the flavor of the peaches in the batter because, believe it or not, peaches and almonds are actually related; they're in the same stone fruit Prunus family. (Huh, right?)
A creamy vanilla glaze drizzled over crunchy cinnamon streusel on top of a delicate peach muffin is what summer dreams are made of. Serve them for a breakfast treat or a sweet afternoon snack.
SERVINGS
- Muffin pan
- Paper muffin wrappers
- For the streusel
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 14 teaspoon cinnamon
- 18 teaspoon salt
- 14 cup flour
- For the muffins
- 2 cups all-purpose flour
- 34 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 14 teaspoon sea salt (fine)
- 14 teaspoon nutmeg (freshly grated )
- 14 teaspoon ginger (ground )
- 12 cup unsalted butter (melted)
- 1 cup sour cream (or full-fat plain yogurt)
- 2 large eggs (beaten)
- 1 teaspoon vanilla extract
- 14 teaspoon almond extract
- 114 cups Harry & David® Oregold® Peaches (about 2 peaches, peeled and diced)
- 1 Harry & David® Oregold® Peach (thinly sliced for top of muffins)
- For the glaze
- 34 cup powdered sugar
- 1-2 tablespoons heavy cream
- 18 teaspoon vanilla extract
- Preheat the oven to 400° F. Line 12 cups in a muffin pan with paper liners.
- Prepare the streusel
- In a small bowl, combine the melted butter, sugar, cinnamon, salt, and flour. Stir until homogenous, then set aside.
- Make the muffins
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, nutmeg, and ginger. Set aside.
- In a medium bowl, whisk together the melted butter, sour cream, beaten eggs, vanilla, and almond extract.
- Pour the wet ingredients into the bowl of dry ingredients, and stir gently to combine. When everything is almost combined, but you can still see some bits of flour, stir in the diced peaches.
- Scoop out the batter into the prepared muffin tin. You might have extra batter to make 1-2 more muffins.
- Dollop the streusel mixture on top of each muffin top, and then top with a peach slice, if desired.
- Bake for 18-22 minutes or until the muffins spring back when gently pressed and a toothpick inserted in the center comes out clean. Note that if you stick the toothpick into a peach chunk, it will appear the muffin is still raw, so poke it in a few places.
- Let the muffins cool on a wire rack for about 10 minutes.
- For the glaze
- While the muffins cool, whisk together all of the glaze ingredients. Drizzle the glaze evenly over the muffins, and serve.
Leftover muffins will keep in an airtight container in the fridge for 2 days.
AUTHOR
Christina Lane is a 4x cookbook author and blogger at Dessert for Two. She writes about cooking for two, and specializes in small batch desserts and dinners for two.