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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

Description

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


Ingredients

Muffins

  • 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

Instructions

  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.

Notes

  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