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Peach-y Keen Muffins

  • Makes
    23-24 muffins
Author Notes

Adapted from Kim Laidlaw’s recipe for Super Banana Bread (from Williams-Sonoma Home-baked Comfort), this recipe rings all the right bells: quick, easy, yummy. I subbed fresh peaches for the banana and added a kiss of ginger and a crunchy sprinkle of raw sugar for some textural interest. I couldn’t be happier with how they turned out. These deliciously peachy muffins take the best an early summer stone fruit has to offer and packages it in a neat, individually-wrapped little treat. Kind of like a peach – but less drippy.

I haven’t tried this with canned peaches but I imagine they would work almost as well.

Laidlaw’s recipe originally makes two 9×5 loaves, if a quick bread is more your style. The recipe would remain the same but divide the batter into two loaf pans. Bake your “peachy bread” at 350 for about 35 minutes or until a tester comes out clean. Vanilla ice cream would not be amiss. —Muttersome

  • Dry Ingredients

  • 2 cups

    all-purpose flour

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    baking soda

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon


  • 1/2 teaspoon

    ground ginger

  • 1/8 teaspoon


  • 2 tablespoons

    turbinado sugar, set aside

  • Wet Ingredients

  • 1 1/2 cups

    peach puree (from about three medium peaches)

  • 2

    large eggs

  • 1 cup

    brown sugar, lightly packed

  • 1/2 cup

    plain yogurt (or sour cream)

  • 1 teaspoon

    vanilla extract

  • 4 tablespoons

    unsalted butter, melted

  1. Preheat the oven to 350, with two racks inserted to accommodate two muffin tins (or, if you have only one tin, bake in batches).
  2. Prepare muffin tins with paper liners.
  3. Sift together all the dry ingredients (EXCEPT the turbinado sugar) into a medium bowl and set aside.
  4. In a large bowl, add all the wet ingredients and whisk together until fully combined.
  5. Add the dry ingredients to the wet ingredients, and, using a spatula or large spoon, stir to combine. Do not overmix – stir and fold until no flour is visible.
  6. Divide the batter into your muffin cups, filling each about 3/4 of the way. I got 23 muffins from one bowl of batter, but I could have stretched it to 24 had I not been so generous in the beginning. Along the same lines, for a puffier muffin you could fill the cups even more, but you’d likely get about 18-20 muffins and I would recommend spraying the pan to ensure the tops don’t stick.
  7. Top each muffin with a pinch of the turbinado sugar.
  8. Bake for 22-25 mins, or until a toothpick inserted comes out clean. If you’ve made larger muffins they may take a few more minutes. Cool in the pans for 5-10 minutes, then remove to a rack to cool completely. If you get impatient, they are delicious warm, but will not release cleanly from their liners.

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