I am in love. With a fluffy, light, cinnamon-sugary, fruity, buttery muffin remiscent of my favorite pie EVER.
Peach pie, nothing comes close to you.
Hot, tiny apartment kitchen vs. 1 dozen freshly baked peach pie muffins?
I succombed to the heat last weekend and baked up muffins quite similiar to the Chocolate Covered Strawberry Muffins I recently shared.
Each bite of these moist muffins was slowly savored and any bead of sweat shed in the baking process was surely worth it.
And when I mention moist, I really mean it. Thanks to the sour cream, I dub these muffins the most tender, soft, and moist muffins I’ve ever eaten. And they are certainly HUGE!
Thanks to the entire Tablespoon of baking powder and a few of my muffin tricks, these muffins rose up to be bakery size. LOVE that.
Oh, and the drizzle of brown butter glaze helps too. Let’s discuss that.
I was going to top these peach pie muffins with an ordinary glaze or leave them completely naked, but considering I’m channeling my favorite type of pie here, I had to up the ante, no?
Browning butter and adding it to your recipe, whether it be a cookie, bread, frosting, or glaze, truly takes things to the next level. It adds a rich, nutty undertone and depth of flavor. Be sure not to burn it. See my browning butter tips discussed here.
Be sure to glaze them right before serving, as the glaze may leave the exterior soggy if stored that way.
The touch of cinnamon rounds everything out. I feel that peach pie is nothing without a heavy dose of cinnamon, and I was sure to add some both into the muffin batter and as a finishing touch on top.
Needless to say, the muffins didn’t last very long in these parts.
Peach Pie Cinnamon Muffins with Brown Butter Glaze
makes 12-14 large muffins
- 2 cups all-purpose flour
- 1 Tbsp baking powder (yes, 1 FULL tablespoon)
- 1/2 tsp salt
- 1 egg
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 heaping tsp ground cinnamon, plus more for sprinkling on top
- 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly
- 1 and 1/4 cups sour cream (I used light sour cream – regular or nonfat would work too)
- 2 cups peeled & chopped fresh peaches (thawed, frozen peaches would work too)
Brown Butter Glaze
4 Tbsp unsalted butter
- 1 cup powdered sugar, sifted
- 2 Tbsp milk or cream
Preheat the oven to 425F. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
Whisk the flour, baking powder, salt, and cinnamon in a medium bowl until combined. In a separate bowl, whisk the egg until the yolk & white are combined and light-colored. Add the sugars and stir until the mixture is thick. Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition. Add the sour cream and whisk until JUST combined. Do not overmix.
Add the peaches to the dry ingredients. Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition. Stir until the batter comes together, but try not to over mix. The batter will be very, very thick.
Spoon the batter into prepared muffin tins. Fill the tins all the way to the top. Not 2/3 or halfway filled, ALL the way to the brim. Bake at 425F for 5 minutes. Reduce oven temperature to 350F and continue to bake for 20-22 more minutes. Allow to cool for 5 minutes.
While the muffins are cooling, prepare the glaze by browning the butter in a medium saucepan on medium heat. Stir constantly until butter is brown with a light nutty aroma, about 7 minutes. Watch closely and do not burn. Once browned, remove from heat and transfer to a small bowl. Stir in sifted powdered sugar and milk/cream. Stir until completely smooth.
Once muffins are cooled, dip into brown butter glaze and sprinkle with cinnamon.
*Muffins taste best served the same day.
*Why the initial high baking time of 425F? See the reason here.
adapted from Chocolate Covered Strawberry Muffins
RECIPE SOURCE: SALLYSBAKINGADDICTION.COM
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PS- some of my related recipes include:
Strawberry Banana Muffins (fat free, 90 cals each)