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Peach muffins are literally wrapped in summer in a fluffy buttery bun. Ripe, super ripe peaches are the star of this dessert, topped with a sweet vanilla glaze!
I love the wonderful soft cake, it is well worth getting up in the morning! You have to try my other cakes, cranberry orange And Cranberry! They are all very heavenly. Peach muffins are so easy to make and melt in your mouth! Your whole family will love them. Filled with mushy sweet peaches, it bursts with flavor with every bite. The thin dough will become flaky, soft, and moist. Ice is the perfect layer. Lightly flavored with a hint of vanilla, it completes the cake.
The great thing about scones is that they are very forgiving. It’s supposed to have a rustic look, so don’t worry too much about how it looks. You don’t want to overwork the dough, as the butter will melt prematurely, leaving you with hard, flat cakes. You’ll notice in the pictures that I didn’t peel my peaches, you don’t have to peel them before adding them to the dough. It’s a personal preference, but there are nutrients in the skin. Pair them together BaconAnd eggThe hashbrowns for breakfast or a Breakfast Casserole A brunch that is sure to amaze!
Using cold butter or frozen butter is key to making a fluffy, fluffy cake. The butter melts, leaving pockets of air that form the super texture. For all measurements, see recipe card below.
- All-purpose flour: This is the perfect flour to give scones structure and create soft inner layers.
- granulated sugar: White sugar adds moisture and sweetness.
- baking powder: This will help the cookies swell.
- salt: Salt balances out the sweet.
- Unsalted Butter: Keep butter cold. I like to freeze it the night before and then grate it.
- heavy cream: Heavy cream should be cold. You can use half and half.
- an egg: Make sure your egg is large and at room temperature.
- vanilla extract: This will give the vanilla a sweetness and flavor that goes along with peaches.
- fresh peaches: Dig and dice the peaches into bite-size pieces.
- sugar crystalsSweet crunchy sugar, perfect for garnishing.
- soft sugarSift the powdered sugar to mix it easily.
- heavy cream: This will create a nice thick, sweet frosting.
- vanilla extract: Adds flavor to ice.
How to make peach cakes
Don’t be attracted to battering the dough. The butter will melt and make the scones flat and hard. Form quickly and then let go.
- preheat: Preheat the oven to 400 degrees and cover a baking tray with butter paper. Sit aside.
- Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Grate the frozen butter and mix it: Use a box grater to grate the cold butter into the dry ingredients. Use your hands to mix the butter with the flour. Add the peach cubes and my heart gently.
- wet ingredients: In a medium bowl, mix cream, eggs, and vanilla extract. Pour over butter, dry ingredients and stir. Trying to make the dough as little as possible, turn it out onto a surface lightly sprinkled with flour and work it into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.
- place: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each piece.
- Bread: Bake for 25-28 minutes, or until golden brown. Allow it to cool for at least 5-10 minutes before spraying the decorating cream on top.
- frost: Icing: In a small bowl, whisk together powdered sugar, heavy cream, and vanilla extract. If it seems too thick, add another tablespoon of heavy cream.
Tips for the perfect peach muffin
Peach muffins are simple yet delicious pastries that are perfect for breakfast, lunch or dessert!
- cold butter: The use of cold butter is one of the main things in making light and crusty scones. I like to put the butter in the freezer the night before and then grate it frozen. This will help the butter stay cool as you toss it in with the dry ingredients and then mix everything in with the cold cream.
- Dough work: Less is more when it comes to putting this dough together! I like to stir them together and then press everything into a firm dough with my hands. Work quickly to make sure the butter stays nice and cool and doesn’t start to melt.
- Alternatives: Instead of the typical yellow peaches, try this recipe with white peaches, any type or nectarine, or even peaches! Whatever fruit you choose to try is sure to impress you.
- Extract: Change the extract to get a different flavor combination. Use almonds in place of vanilla in both dough and icing. amazing thing.
- Frozen peaches: You can use frozen peaches, chop them up while they are still frozen, and mix them into the paste. You don’t have to defrost them first.
If you want to peel peaches before adding to your muffins, I have the easiest method. You just need to boil them and the peels come out right away.
- boil water: Bring a large pot of water to a boil.
- Blanche: Place the peaches in the boiling water for 30 seconds.
- ice bath: Using a slotted spoon, remove the peaches from the boiling water and place them in the ice water. Once they are cool enough to handle, you can peel the peel off the peaches super easily. I often cut peaches in half and the skin on my hands would come off. Pit and dice as needed.
Peach cake storage
One of the best things about these peach muffins is how well they keep! They can be stored at room temperature for up to a week while maintaining their buttery and flaky texture.
Over the counter: Store your cookies at room temperature in an airtight container or large zip-top bag. You can take it at room temperature or heat it up in 10-second intervals for a warm treat!
Can be frozen without adding ice for up to a month. Thaw before freezing and warm slightly before enjoying.
Preheat oven to 400 degrees, line A . baking sheet with parchment paper. Sit aside.
in a large bowl whisk Flour, sugar, baking powder and salt together.
use grater box Grate the cold butter into the dry ingredients. Use your hands to mix the butter with the flour. Add the peach cubes and my heart gently.
In a medium bowl, mix cream, eggs, and vanilla extract. Pour over butter, dry ingredients and stir. Trying to make the dough as little as possible, turn it out onto a surface lightly sprinkled with flour and work it into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.
Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each piece.
Bake for 25-28 minutes, or until golden brown. Allow it to cool for at least 5-10 minutes before spraying the decorating cream on top.
Icing: In a small bowl, whisk together powdered sugar, heavy cream, and vanilla extract. If it seems too thick, add another tablespoon of heavy cream.
You can replace the yellow peaches with white peaches, white or yellow nectarines, or even plums if you’d like.
Calories541Calories (27%)carbohydrates72g (24%)protein6g (12%)fat26g (40%)Saturated fat16g (80%)unsaturated fats1gMonounsaturated fat7gunsaturated fats1gcholesterol106mg (35%)sodium220mg (9%)potassium265mg (8%)the basic2g (8%)sugar39g (43%)Vitamin A966IU (19%)Vitamin C2mg (2%)Calcium91mg (9%)iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, methods of measurement, and portion sizes for each household.