These peaches and cream muffins are packed with baked peaches and finished with a smooth vanilla glaze. Inside each tender muffin you’ll find a cup of chopped fresh peaches and the added richness of peach-flavored Greek yogurt for bright, summery flavor and moist texture.
Tomorrow is a holiday — the last day of summer school — and to celebrate I baked a batch of these muffins. They’re sitting on my kitchen table, ready for the final morning of school drop-offs. Truthfully, I would bake them any day simply because peaches and cream are a classic combination worth celebrating.
These muffins have a wonderful texture: light, moist and tender thanks to the Greek yogurt. Each bite often contains a soft piece of baked peach, which keeps the muffins fresh tasting and satisfying. I enjoy baking with Greek yogurt because it adds moisture and a subtle tang without weighing down the batter.
You can make these muffins any time of year using fresh or frozen peaches, so they’re a simple way to bring the flavor of summer into your breakfast or brunch no matter the season.
Peaches and Cream Muffins
10
20
30
12
187kcal
Amy D.
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 5 oz carton peach Greek yogurt
- 1/4 cup vegetable oil
- 1 cup chopped peaches (fresh or frozen)
- 1/2 cup powdered sugar (for glaze)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
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Preheat the oven to 400°F (200°C).
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Line a muffin tin with paper liners or grease with non-stick baking spray.
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In a medium bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center.
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In a separate bowl, beat the egg, then stir in the peach Greek yogurt and oil until combined.
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Pour the wet mixture into the dry ingredients and stir just until moistened. Do not overmix.
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Gently fold in the chopped peaches.
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Divide the batter among the muffin cups, filling each about 3/4 full. Bake at 400°F for 20–23 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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To make the glaze, whisk together the melted butter, vanilla, milk and powdered sugar until smooth and lump-free. Drizzle the glaze over cooled muffins.
Nutrition
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