Easy Bakery-Style Fresh Peach Muffins Recipe from Scratch

Easy Bakery-Style Fresh Peach Muffins Recipe from Scratch

If you want to wake up to a house smelling like a summer bakery, this easy bakery-style fresh peach muffins recipe from scratch is the answer. These muffins feature a tender, moist crumb loaded with juicy peach chunks, and they come together in one bowl without needing an electric mixer. 

Ingredients:

• 2 cups all-purpose flour

• ½ cup granulated sugar

• ½ cup light brown sugar, packed

• 1 tbsp baking powder

• ½ tsp kosher salt

• 2 large eggs (room temperature)

• ½ cup whole milk (room temperature)

• ½ cup (1 stick) unsalted butter, melted and slightly cooled

• 1 ½ cups fresh peaches, peeled and diced into ¼-inch cubes

1.Prep the Oven and Pan:A hot oven guarantees a tall, domed muffin top..

Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners, or heavily grease the cups with butter or nonstick baking spray.

2.Mix the Dry Ingredients:Whisking thoroughly prevents baking powder clumps..

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, packed brown sugar, baking powder, and salt. Make a well in the center of the dry ingredients.

3.Combine the Wet Ingredients:Room temperature eggs and milk keep the butter from seizing..

In a separate, medium-sized bowl, lightly beat the two eggs. Whisk in the milk and the melted (but not piping hot) butter until the mixture is smooth and cohesive.

4.Fold the Batter:Overmixing is the number one cause of tough, rubbery muffins..

Pour the wet ingredients into the well of the dry ingredients. Use a rubber spatula to fold the mixture together. Stop mixing while there are still a few visible streaks of flour remaining. Gently fold in the diced fresh peaches just until they are distributed.

5.Portion and Bake:Baking at a high temperature creates the signature bakery lift..

Divide the batter evenly among the 12 muffin cups, filling each one almost completely to the top. Bake in the preheated 400°F oven for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs.

6.Cool and Serve:

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. This prevents the bottoms from getting soggy from trapped steam. Enjoy warm!