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Peach Muffins

Peach Muffins

YIELD 12 - 16 muffins


  • 1 1/2 cups (210g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon , optional
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (75g) unsalted butter, melted and cooled
  • 1 cup (240 ml) heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1 cup 1/2-inch diced peaches , fresh and peeled, or canned and drained well


  1. Preheat oven to 350ºF/180ºC. Grease a muffin pan or line with muffin liners. Set aside.

  2. In a large bowl whisk together flour, baking powder, and cinnamon. Set aside.

  3. In a medium bowl whisk together eggs and sugar until well combined. whisk in melted butter, heavy cream, and vanilla extract until combined. Add this to the flour mixture and mix until just combined. Don't overmix. Stir in Peaches.

  4. Divide batter evenly between muffin cups. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Allow to cool 10 minutes in pan, then gently transfer to a wire rack to cool completely.
  5. Muffins are best the same day they are made, but can be kept in an airtight container, at room temperature or in the fridge for up to 3 days.