Peach Pie Muffins with Brown Butter Glaze.

Peach Pie Muffins with Brown Butter Glaze - ultra moist, soft, peaches in every bite!

Peach Pie Muffins with Brown Butter Glaze - ultra moist, soft, peaches in every bite!

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 succumbed to the heat last weekend and baked up muffins quite similar 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.

Peach Pie Muffins with Brown Butter Glaze - ultra moist, soft, peaches in every bite!

Oh, and the drizzle of brown butter glaze. Wow! 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.

Peach Pie Muffins with Brown Butter Glaze - ultra moist, soft, peaches in every bite!

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. ;)

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Peach Pie Muffins with Brown Butter Glaze

Yield: 12-14 muffins

Ingredients:

Muffins

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder (yes, 1 FULL tablespoon)
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 heaping teaspoons 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

Directions:

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

 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

 

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Nutella Stuffed Cinnamon Sugar Muffins

 

Chocolate Covered Strawberry Muffins

 

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59 Responses to “Peach Pie Muffins with Brown Butter Glaze.”

  1. #
    1
    Jen @ Savory Simpleposted August 9, 2012 at 8:41 am

    These look almost too good to eat! Beautiful!

    Reply

    • Sallyreplied on August 9th, 2012 at 9:08 am

      Thanks Jen! They were very pretty but it didn’t stop us from gobbling them up lol!!

      Reply

  2. #
    2
    Aliposted August 9, 2012 at 8:45 am

    What would you say to using Greek yogurt instead of sour cream (perhaps a vanilla or maybe even… peach yogurt?) and using nectarines instead of peaches?
    Think it would work? Not that these don’t look fantastic the way you’ve made them! :)

    Reply

    • Sallyreplied on August 9th, 2012 at 9:07 am

      Hey Ali! That’s a great question. I was thinking about using peach yogurt in place of the sour cream, but didn’t have any on hand. Give the yogurt a try, I’m curious to see how the muffins turn out! Vanilla yogurt would also be a good choice and using nectarines would be as well! You’re very creative with all these ideas. :)

      Reply

  3. #
    3
    Averie @ Averie Cooksposted August 9, 2012 at 9:20 am

    Sally they look amazing!!! When you told me about your mom’s recipe, I knew you’d be up to amazing things and yes, you succeeded. For you to say they are the BEST muffins ever – that’s super high praise and looks 100% to be on track. These babies look perfect! 1 1/4 c sour cream and 1 tbsp baking powder – both are significant and clearly worked their magic! The mango sour cream muffins I made recently only used 1/2 c for a dozen and 2 tbsp butter and 1 c flour – your ratios are double that and you got a dozen…so yours must be way bigger and fluffier than mine. When I get home, I need to try these!

    Reply

    • Sallyreplied on August 9th, 2012 at 3:34 pm

      Aww thanks Averie! I wasn’t too pleased with the pictures, so thank you! And yes, these muffins are VERY tall. And fluffy. You have to try this CI sour cream recipe. I used some brown sugar instead of all white sugar, which I know you’d like!

      Reply

  4. #
    4
    Emma @ Food, Fork and Goodposted August 9, 2012 at 9:28 am

    How on earth can I resist these on my new healthy eating?!!! Well, they do have fruit in, right? xx

    Reply

    • Sallyreplied on August 9th, 2012 at 3:37 pm

      Thanks Emma! Try subbing fat free yogurt instead of the sour cream, to make them a tad lighter maybe? xo!

      Reply

  5. #
    5
    Hayley @ The Domestic Rebelposted August 9, 2012 at 10:06 am

    Man, I am going to feel like the outcast here but I really don’t care for peaches! However, whenever I come to visit you in Baltimore, I want you to make me these because they look AMAZING. Seriously stunning. Look at all those bright yellow peach pieces! And the cinnamon! And the fluffy layers! I am seriously obsessing right now over this muffin despite my prior disclaimer. I think I’m a peach girl now!

    Reply

    • Sallyreplied on August 9th, 2012 at 3:38 pm

      OMG Hayley. We have everything in common but our love for peaches!! I’ll forgive you though, because you made something with the word “goo” in its title today. LOVE!

      Reply

  6. #
    6
    Donna @ The Slow Roasted Italianposted August 9, 2012 at 11:12 am

    Love this! I love peach muffins and I love ‘upping the ante’.

    YUM

    Reply

    • Sallyreplied on August 9th, 2012 at 3:39 pm

      haha thanks Donna! I could go for one of your pina coladas right about now! I think it’d pair nicely for breakfast with this muffin ;)

      Reply

  7. #
    7
    Ashley @ Wishes and Dishesposted August 9, 2012 at 12:31 pm

    I’m seeing a lot of peach recipes lately…I think it’s a sign :) I especially love the little sprinkling of cinnamon on top..gives it nice color!

    Reply

    • Sallyreplied on August 9th, 2012 at 3:43 pm

      bake something peachy on your new silpat! I hope you received it.. or maybe you’ll get it tomorrow! :)

      Reply

  8. #
    8
    Heather@French Pressposted August 9, 2012 at 1:48 pm

    now I know what muffins I’m making next – that is when it’s no longer 106 and I can turn on my oven again

    Reply

    • Sallyreplied on August 9th, 2012 at 3:45 pm

      I had to brave the heat for these muffins! Totally worth it. :)

      Reply

  9. #
    9
    Jessica@AKitchenAddictionposted August 9, 2012 at 2:43 pm

    Oh these would definitely make it worth the heat from the oven! So good!

    Reply

    • Sallyreplied on August 9th, 2012 at 3:47 pm

      Oh yes, I agree Jessica!

      Reply

  10. #
    10
    Laura Dembowskiposted August 9, 2012 at 3:56 pm

    You make so many yummy looking muffins! I love peach muffins and have some in the freezer right now. I also just took peach blackberry pie out of the oven and can’t wait to eat it! There’s tons of cinnamon in it just like your muffins. Love the sprinkle of cinnamon on top of these muffins; it makes them look so elegant.

    Reply

    • Sallyreplied on August 12th, 2012 at 9:14 pm

      THanks Laura! I love cinnamon and peaches together! Oh gosh, I love cinnamon just about with everything! I hope you had a nice weekend. ;)

      Reply

  11. #
    11
    Dorothy @ Crazy for Crustposted August 9, 2012 at 5:28 pm

    Those are gorgeous Sally!!

    Reply

  12. #
    12
    Ashton @ Something Swankyposted August 9, 2012 at 7:11 pm

    So delicious looking Sally! Like Peach pie, but for breakfast :)

    Reply

    • Sallyreplied on August 12th, 2012 at 9:15 pm

      Exactly, Ashton! Thank you girl and I hope you had a great weekend!

      Reply

  13. #
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    Lisa {Sweet 2 Eat Baking}posted August 9, 2012 at 7:33 pm

    These look amazing. I’m really funny with peaches. I won’t eat any peach yoghurts or any from cans. It has to be fresh so I’m glad you used fresh.

    They do look so light and fluffy too. Perfecto.

    Reply

    • Sallyreplied on August 12th, 2012 at 9:15 pm

      I don’t mind canned peaches so much but I definitely prefer fresh! Glad we think alike there Lisa! :)

      Reply

  14. #
    14
    Ashley @ Kitchen Meets Girlposted August 9, 2012 at 8:18 pm

    Sally! These are stunning!! Also, I have an entire BUSHEL of peaches coming to me on Monday from a local orchard, so I know what’s going to be on my menu next week!

    Reply

    • Sallyreplied on August 12th, 2012 at 9:16 pm

      Hey Ashley! Thanks so much. I love peaches but just ran out of them this weekend! I hope you bake up something pretty with all those peaches or just eat them plain because they are SO delicious this time of year. :)

      Reply

  15. #
    15
    Karlyposted August 9, 2012 at 8:34 pm

    These look fabulous! I love muffins, but I rarely bake them. What is wrong with me??

    Reply

    • Sallyreplied on August 12th, 2012 at 9:17 pm

      Karly, I have a feeling you’d come up with something AMAZING if you baked up some muffins. Peanut butter and chocolate is coming to mind. :)

      Reply

  16. #
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    Julie @ Table for Twoposted August 9, 2012 at 10:28 pm

    i love how much you stuffed it with peaches!! and the brown butter on top – omg, that must be to die for. brown butter makes the house smell SO amazing!!

    Reply

    • Sallyreplied on August 12th, 2012 at 9:21 pm

      Hey Julie! Thanks so much. I love browning butter and I have to do it more often because 1) of the taste and 2) OMG the way it smells. Amazing! Hope you had a great weekend girl :)

      Reply

  17. #
    17
    amy @ fearless homemakerposted August 10, 2012 at 2:53 pm

    These look so lovely, Sally! You always have the most creative, clever recipes + this one does not disappoint. I loooove peaches so I’ll definitely be trying these!

    Reply

  18. #
    18
    baker streetposted August 11, 2012 at 12:45 am

    Oh sally! The brown butter glaze sounds phenomenal! Love the idea of pie muffins and peach is just the right pick for today! :)

    Reply

  19. #
    19
    Christina @Sweet Pea's Kitchenposted August 11, 2012 at 7:04 pm

    Holy yum!! Brown butter glaze? Love it!! :)

    Reply

  20. #
    20
    Back For Secondsposted August 11, 2012 at 9:13 pm

    Now I am craving peaches! These look wonderful, girl!

    Reply

    • Sallyreplied on August 12th, 2012 at 9:27 pm

      Thanks Stephanie! I am now craving your COMFORT COOKIES right now. I have to go check them out. ;)

      Reply

  21. #
    21
    Jocelyn @BruCrew Lifeposted August 12, 2012 at 7:08 pm

    Peach pie muffins for breakfast…why yes, I think I must make these!!! They sound super incredible!!! Can I just slurp down some of the glaze first though? :-)

    Reply

    • Sallyreplied on August 12th, 2012 at 9:31 pm

      slurping brown butter glaze… i can get on board with that. ;)

      Reply

  22. #
    22
    Linseyposted August 14, 2012 at 8:06 pm

    I’m Lactose intolerant and really want to make these muffins – what would you use instead of the sour cream? they make a tofuti sour cream, but that sounds a little weird… what do you think?

    Reply

    • Sallyreplied on August 15th, 2012 at 8:36 am

      Hi Linsey! Maybe a soy yogurt would work in this recipe. I’ve actually made these muffins with peach yogurt before, so I’m going to assume a soy or dairy free yogurt would work just as well! Let me know if you try them. Thanks!

      Reply

  23. #
    23
    meatballs & milkshakesposted August 15, 2012 at 3:23 pm

    These look great for the abundance of peaches I have at home right now!

    Reply

  24. #
    24
    Jenposted August 16, 2012 at 7:19 am

    Hi Sally, can I use canned peaches instead of fresh for this recipe? Fresh peaches are expensive and hard to get where I’m from.

    Reply

    • Sallyreplied on August 16th, 2012 at 11:54 am

      Hey Jen! As long as you drain the peaches pretty well AND pat them dry, you could dice them up and use them in the muffins. Let me know how that goes! :)

      Reply

  25. #
    25
    Jessicaposted August 31, 2012 at 11:42 am

    Love at first sight! These muffins look so delicious and vibrant! I am putting these on me MUST Bake List!

    Reply

    • Sallyreplied on August 31st, 2012 at 12:13 pm

      Thank you so much Jessica! And thanks for saying hi. Let me know if you make them! I am going to miss peaches when they are out of season.

      Reply

  26. #
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    Randiposted September 2, 2012 at 10:45 pm

    These were amazing, and so easy to make! I’m definitely adding these to my recipe book to make again next year (peach season is winding down in my area of the country). I liked the brown butter glaze, but they can stand on their own. Any suggestions for another type of glaze, perhaps really delicate and not terribly sweet? Thanks!

    Reply

    • Sallyreplied on September 3rd, 2012 at 1:04 pm

      So glad you like these muffins Randi! It’s hard to use a glaze that isn’t overly sweet since glaze is usually thickened by the sugar. Perhaps make a thinner glaze using less powdered sugar and a heavy cream as the liquid. It will still be thick because of the cream, but not as sweet since you aren’t using as much powdered sugar to obtain the thick consistency. I love these muffins on their own though too!

      Reply

  27. #
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    Stephanieposted September 24, 2012 at 4:14 pm

    I made these muffins yesterday and they were incredible! So moist and chewy and a great way to use the end of summer peaches. When baking them I was curious though – why do we bake them for 5 minutes at 425 and then turn them down to bake at 350 for the rest of the time? What is the purpose of baking them at the higher temperature for those first 5 minutes?

    Reply

    • Sallyreplied on September 24th, 2012 at 4:46 pm

      Hi Stephanie! The purpose of the high initial temperature is to lift the muffins up quickly so that they bake up nice and tall. Then, the lower temperature will bake the inside. I talk about it all here: http://sallysbakingaddiction.com/2012/05/14/sky-high-apple-pie-muffins/

      SO happy you enjoyed them – they are very soft and moist!

      Reply

  28. #
    28
    Alisonposted October 8, 2012 at 8:53 pm

    These look delicious, mine are actually baking right now! I only made a slight change, I used half the butter and replaced with half container of peach applesauce. And I used stevia instead of sugar. I’m sure they won’t look as stunning as yours but I’m crossing my fingers ;)

    Reply

    • Sallyreplied on October 8th, 2012 at 9:53 pm

      That sounds incredible, Allison! You are very inventive. :) I’ve never had peach applesauce before. I think they will turn out wonderfully, I hope you enjoy!

      Reply

  29. #
    29
    Laurenposted December 24, 2012 at 11:22 am

    Hey! I just found your website and I’m obsessed! These recipes are awesome! But I was wondering, would it be ok to use vanilla greek yogurt in place of the sour cream? I’ve heard of people doing so and was wondering if you thought it would work for this recipe.

    Reply

    • Sallyreplied on December 25th, 2012 at 12:27 pm

      Hi Lauren! Yes, you may use vanila greek yogurt to replace the sour cream. ENJOY!

      Reply

  30. #
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    Dianeposted September 12, 2014 at 11:35 am

    The peach muffins are delicious…do you know how long I would cook them to make mini muffins? Thank you!

    Reply

    • Sallyreplied on September 12th, 2014 at 4:31 pm

      I would say 10-11 minutes at 350.

      Reply

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