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Yummy, scrummy, sweet peach muffins! Probably the most amazing vanilla muffin recipe paired with a mouth watering peach sauce EVER!! That’s right, I said it. Peach. Sauce. You are welcome.

When hunting for the most delicious peach muffin recipe you stumbled across this devastatingly tasty recipe and I really hope you love it as much as I do! I actually use this base vanilla cupcakes recipe for most of my layer cakes at home, it’s moist, fluffy and a little dense for structure.

I have designed this peach muffin to have extra moister in the base recipe for you because the peach is in the form of a sauce, you can either swirl it into the muffin batter or pipe it into the center once the muffins are cooked. The latter is my personal preference.

My preference is to pipe the peach sauce into the center of the muffin after the muffin is cooked but still hot.

However, I have tried swirling it into the muffin batter (kind of like when you do a two tone cheesecake swirl) and while it’s good you do lose some of that peach flavor.

Tips For Easy Peach Muffins:

Creaming the room temperature butter and sugar gives the muffins a really moist but light texture. If you use melted butter the texture will be more dense.
If you have a apple corer it makes adding the sauce really easy.
You can make the peach sauce ahead of time. I personally start the peach sauce and then while it’s cooking I get on with making the muffin bases.
This recipe is for fresh peaches but canned peaches could be substituted in, you should reduce the water or not add it at all and your probably won’t need the extra sugar. I would add a squeeze of fresh lemon juice to freshen the flavor of the sauce.

Enjoy. Paige x

Best Peach Muffins

Yield: 10-12

Author: Paige

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

A sensationally moist peach muffin, perfect for serving to friends and family.

Ingredients

Peach Sauce

2 fresh peaches, finely diced
1/8 cup white sugar
3/4 cup water

Vanilla Muffin Base

1/2 cup butter, softened
1/2 cup white sugar
2 eggs, whisked
1 teaspoon vanilla essence
2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup milk, room temperature

Instructions

Peach Sauce

Place a small pot on a medium heat. Add peaches, sugar, and water. Bring to the boil, stirring occasionally.
Cover the pot. Reduce heat to low or a gentle simmer. Simmer for approx. 30 minutes, stirring occasionally.
Remove the lid for the last 5 minutes and cook off 3/4 of the remaining liquid. Remove from heat.
Blend the sauce up and set aside.

Vanilla Muffin Base

Preheat oven to 355 F fan bake. Lightly grease a 12 x hole muffin tray.
In a large bowl cream butter and sugar until very pale and fluffy, approx. 2 minutes.
Stir in eggs with a rubber spatula or wooden spoon, the mixture will split. Stir in the vanilla essence.
Dump flour, baking powder, & salt on top of the wet egg and butter mixture.
Gently stir the dry ingredients a little and then fold into the wet mixture underneath until it looks like dry chunky sand.
Add milk and stir/fold until just combined, the batter will be quite thick.
Spoon equal amounts of the batter into the muffin tray.
Place in oven for approx. 20 minutes. Cooked when the tops are golden and a skewer comes out clean.
Remove from oven. Move muffins to a cooling rack after 5 minutes.

Assembly

Create a small hole for the peach sauce in your muffins, using a apple corer is the easiest but a small knife will do the trick.
Prepare a pipping bag fitted with a metal circle pipping tip, pour in 3/4 of the peach sauce.
Pipe the peach sauce into the muffins. Use the remaining peach sauce to spoon over the top of the peach muffins.

Nutrition Facts

Calories

262

Fat

11 g

Sat. Fat

7 g

Carbs

36 g

Fiber

1 g

Net carbs

35 g

Sugar

16 g

Protein

5 g

Sodium

189 mg

Cholesterol

60 mg

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Peach Muffins