Peach Muffins With Maple Butter
It’s time to use up the last of the peaches you’ve got stashed in your fridge. What better way than making these easy peach muffins with maple butter? These muffins take just a few minutes to prep and about 20 to bake. I made a batch this weekend for a bridal party that was using our guest houses to get ready in. They were a hit! I adapted this recipe from Ina’s tri-berry muffin recipe because I love the sweet, crunchy texture. The muffins get their texture from the sugar being added at the end instead of going into the wet ingredients like most recipes call for.
Warning! The house will smell amazing and you will not be able to wait until these cool before spreading on the maple butter and devouring.
Makes 18-20 muffins
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 tablespoons ground cinnamon
- 1-1/4 cups whole milk
- 2 extra-large eggs, lightly beaten
- 1 teaspoon vanilla
- 1/2 pound (2 sticks) unsalted butter, melted
- 2 cups peaches, diced with skin on
- 1-1/2 cups sugar
Preheat the oven to 375 degrees. Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Whisk to combined. In another bowl, combine the milk, eggs, vanilla and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the diced peaches and sugar and stir gently to combine.
Using a 2¼-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
To make the maple butter, simply whip 1/2 cup (1 stick) salted butter with 1/4 cup maple syrup using a hand mixer, until fluffy.