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. 😉

Peach Pie Muffins with Brown Butter Glaze



  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder (yes, 1 FULL tablespoon)
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 heaping teaspoons ground cinnamon, plus more for sprinkling on top
  • 4 Tablespoons (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 Tablespoons unsalted butter
  • 1 cup powdered sugar, sifted
  • 2 Tablespoons milk or cream


  1. Preheat the oven to 425F. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
  2. 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.
  3. 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.
  4. Spoon the batter into prepared muffin tins. Fill the tins all the way to the top. 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.
  5. 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 5 minutes. Once browned, remove from heat and transfer to a small bowl.  Stir in sifted powdered sugar and milk/cream. Stir until completely smooth.
  6. Once muffins are cooled, dip into brown butter glaze and sprinkle with cinnamon.

Recipe Notes:

*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


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  1. Alison on 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 😉

    • Sally on October 8, 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!

  2. Lauren on 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.

    • Sally on December 25, 2012 at 12:27 pm

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

  3. Diane on 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!

    • Sally on September 12, 2014 at 4:31 pm

      I would say 10-11 minutes at 350.

  4. Shawna on March 12, 2015 at 10:02 pm

    I just came across this recipe while perusing your website. So many fantastic-looking recipes to try! Can’t wait! The peaches are not great at this time of year at local grocery store. And I did not see frozen peaches except in bag mixed with other fruit. I was wondering if canned peaches – of course, drained and rinsed – would work? If it would ruin the recipe or flavor, I can try another grocery store further from home. Thanks!

    • Sally on March 13, 2015 at 8:29 am

      Hi Shawna: As long as you drain the peaches pretty well AND pat them dry, you could use them in the muffins.

  5. Joe on October 3, 2015 at 3:17 pm

    what a great recipe, I love these!!!  I made mine slightly different; I used gluten free flour and instead of butter for the muffins, I used cream cheese.  It made them so moist and dense and delicious!

  6. Mindy Kingsbury on August 17, 2018 at 9:28 am

    Would these freeze well without the glaze?

    • Sally on August 17, 2018 at 9:43 am

      Yes definitely! Up to 3 months.



  1. Mindy Kingsbury on August 17, 2018 at 9:28 am

    Would these freeze well without the glaze?

    • Sally on August 17, 2018 at 9:43 am

      Yes definitely! Up to 3 months.

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