Peach Pie Muffins with Brown Butter Glaze

peach pie muffins with brown butter glaze

peach pie muffins

I am in love. With a fluffy, light, cinnamon-sugary, fruity, buttery muffin reminiscent 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 muffin cut in half showing the inside

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

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

Peach Pie Muffins with Brown Butter Glaze

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 12-14 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


Moist and perfectly spiced peach pie muffins are topped with a brown butter glaze!



  • 2 cups all-purpose flour (spoon & leveled)
  • 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 confectioners’ sugar, sifted
  • 2 Tablespoons milk or cream


  1. Preheat the oven to 425°F (218°C). Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
  2. Make the muffins: 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 425°F (218°C) for 5 minutes. Reduce oven temperature to 350°F (177°C) and continue to bake for 20-22 more minutes. Allow to cool for 5 minutes.
  5. While the muffins are cooling, prepare the glaze: 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. Muffins taste best served the same day.


  1. Initial High Temperature: Learn why we start baking the muffins at 425°F (218°C) and reduce to 350°F (177°C) here.
  2. Adapted from Chocolate Covered Strawberry Muffins.

Keywords: peach pie muffins


Comments are closed.

  1. 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!

    1. 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!

  2. 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.

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

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

    1. I would say 10-11 minutes at 350.

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

  5. 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 says:

    Would these freeze well without the glaze?

    1. Yes definitely! Up to 3 months.

  7. These were really good. I halved the recipe and got 18mini muffins.

  8. Nancy Mcleary says:

    So far all of your recipes I have tried have been a hit!
    Peaches are on sale right now so I am going to make a double batch!
    How long should I bake this to make it in a loaf pan?
    Do I still bake initially at 425?
    My roommate devours is everything I bake, so she is eagerly waiting for these !

    1. Hi Nancy! Bake the loaf at 350°F (177°C). I’m unsure of the exact bake time, but it will be close to my blueberry muffin bread.

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