Peach Pie Muffins with Brown Butter Glaze

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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

Ingredients:

Muffins

  • 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

Directions:

  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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Some recipes you may also enjoy:

 

Jumbo Raspberry Chocolate Chip Muffins

Jumbo Raspberry Chocolate Chip Muffins-5

 

Nutella Stuffed Cinnamon Sugar Muffins

 

Chocolate Covered Strawberry Muffins

 

Mini (no yeast) Cake Batter Cinnamon Buns

 

69 Comments

  1. 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! 🙂

    1. 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. 🙂

  2. 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!

    1. 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!

  3. 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!

    1. 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!

    1. 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 😉

  4. 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.

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

    1. 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. 🙂

    1. 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. 🙂

    1. 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 🙂

  5. 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?

    1. 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!

  6. 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.

    1. 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! 🙂

    1. 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.

  7. 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!

  8. 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?

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