Peaches and Cream Muffins

Peaches and cream muffins

Everyone knows peaches and cream is a match made in heaven, but have you ever tried peaches and cream muffins before!? These muffins are a texture lover’s dream, soft and fluffy on the inside with a crunchy crumbly topping.

Watch me bake these peaches and cream muffins

Reasons to love these Peaches and Cream Muffins

  • They’re made using fresh cream
  • Flavoured with cinnamon spice and vanilla
  • Filled with freshly chopped peaches
  • Delicious crumbly oaty topping
  • An easy recipe, perfect for beginners
Stack of peach muffins

The secret to light and fluffy peach muffins

Dense and dry muffins are most likely the victim of over-mixing the ingredients. This is why this muffin recipes use the “two-bowl method”. This involves mixing the wet ingredients in one bowl, and the dry ingredients in another. You can then pour the wet ingredients into the dry and gently fold them together until just combined.

Notice the words “fold” and “just”? Don’t be tempted to mix at top-speed! Instead use a slow, figure-of-eight folding motion until the mixture just comes together, little streaks or lumps of flour is absolutely fine.

Peaches and cream muffins

What equipment do I need?

You don’t need any fancy equipment to make these muffins. Here’s a list of everything you’ll need:

  • 3 x medium-sized mixing bowls
  • A wooden spoon or spatula
  • A whisk or fork
  • 2 x 12 hole muffin or cupcake baking trays. Here is a link to the exact one I used.

How many muffins will this recipe make?

This recipe will make roughly 16-18 peach muffins. Fill each hole two-thirds full so the muffins have room to rise and get that lovely bakery style dome on top.

Can I use any other fruits instead?

Yes absolutely! Try using chopped pears, apples or blueberries instead.

muffins

How to freeze peach muffins

First leave your peach muffins to cool completely. Then wrap each muffin separately in a sheet of clingfilm, then a sheet of foil. Place in the freezer and store for up to 1 month. Defrost the muffins at room temperature (this will take between 1-2 hours) and enjoyed the same day.


Peaches and Cream Muffins

You are going to LOVE this quick and easy Peaches and Cream Muffins recipe. Made using fresh cream, these muffins are super soft and fluffy. Each muffin is filled with chopped peaches and sprinkled with a cinnamon oaty crumble topping!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine Baking
Servings 18

Ingredients
  

Peach muffins

  • 250 g Self-raising flour
  • 2 tsp Baking powder
  • 1 tsp Cinnamon
  • 150 g Golden caster sugar you can use white caster sugar or light brown sugar instead
  • 80 g Unsalted butter melted
  • 2 large Eggs at room temperature
  • 150 ml Double cream
  • 100 ml Milk full fat is best but you can use semi-skimmed
  • 2 tsp Vanilla extract
  • 3 Ripe peaches

Oaty crumble topping

  • 50 g Light brown sugar you can instead use golden caster sugar
  • 50 g Oats jumbo chunky oats are best
  • 40 g Plain flour
  • 1 tsp Cinnamon
  • 50 g Unsalted butter cold from the fridge

Instructions
 

  • Preheat the oven to 180°C (fan oven).
  • Lightly grease 2 x 12 hole muffin baking trays with a little butter.

Start by making the crumble topping

  • Stir the sugar, oats, flour and cinnamon together in a bowl.
  • Chop the cold butter into cubes and add it to the bowl.
  • Use your finger tips to rub the butter into the dry ingredients to make a crumbly topping. Set aside for now.

Now make the muffins

  • Stir all of the dry ingredients together in a large bowl: flour, baking powder, cinnamon and sugar. Set aside.
  • Whisk all of the wet ingredients together: melted butter, eggs, cream, milk and vanilla extract. Set aside.
  • Now make a well in the middle of the dry ingredients. Pour the wet ingredients into the dry, and use a large wooden spoon or spatula to gently fold the mixture together until just combined. Be careful not to over mix.
  • Chop up the peaches into small bite-sized chunks and fold into the mixture.
  • Evenly divide the mixture between the baking trays, filling each hole roughly two-thirds full so the muffins have room to rise.
  • Now sprinkle a teaspoon of the crumble topping over each muffin.
  • Bake for 20 minutes until the muffins have risen and are golden in colour.
  • Leave to cool in the baking tray for 10 minutes, then transfer to a cooling rack.
  • Best served warm and fresh, so tuck in straight away!

Notes

Store your muffins at room temperature, in an airtight container, for up to 2 days. 
Keyword Butter, Cinnamon, Cream, Flour, Milk, Oats, Peaches

More muffin recipes to try

Lemon and Blueberry Muffins
Bakery style lemon and blueberry muffins, bursting with fresh juicy blueberries and flavoured with lemon zest. These muffins have a light and tender crumb and a sugar-crusted golden top. The secret to light and …

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Lemon and Blueberry Muffins

Bakery style lemon and blueberry muffins, bursting with fresh juicy blueberries and flavoured with lemon zest. These muffins have a light and tender crumb and a sugar-crusted golden top.

Blueberry muffins
Lemon and blueberry muffins

The secret to light and fluffy muffins

Everyone knows that dense and dry muffins are so disappointing. There are several reasons why muffins can turn out like this, but the most common is overmixing the ingredients.

The good news is that there is an easy way to stop yourself from overmixing. Say hello to the “two-bowl method”. This involves mixing the wet ingredients (butter, milk, eggs and vanilla extract) in one bowl, and the dry ingredients (flour, sugar and baking powder) in another. Once they’ve been thoroughly mixed separately, you can then pour the wet ingredients into the dry and gently fold them together until just combined.

Notice the words “fold” and “just”? Basically don’t be stirring the bowl at top-speed! Instead use a slow, figure-of-eight motion until you can see that the ingredients are mixed together well (little streaks of flour is not a problem).

Muffin ingredients

Recipe for Lemon & Blueberry Muffins (makes 12)

Ingredients

85g butter
300g self-raising flour
150g caster sugar
1 tablespoon baking powder
2 medium eggs, at room temp
250ml whole milk
1 teaspoon vanilla essence
150g fresh blueberries
Zest of 2 lemons

Method

Preheat the oven to 190°C and line a 12 hole baking tin with muffin cases.

Mix the wet and dry ingredients separately.

Melt the butter in the microwave in 20 second blasts, or on the hob, until it turns to liquid. Set aside and leave to cool.

In a jug whisk together the milk, eggs and vanilla essence. Now in a separate large bowl whisk together the flour, caster sugar and baking powder until well mixed.

Now combine the ingredients.

Make a well in the middle of the bowl and slowly pour in the egg, milk and vanilla mixture, whilst folding the mixture together until combined. Now pour in the melted butter and fold again until you have a smooth combined mixture.

Toss the blueberries in a tablespoon of flour (this will stop them from sinking) and add them to the mixture, along with the zest of both lemons. Fold into the mixture until completely covered in mixture.

Time to bake.

Divide the mixture equally between the 12 muffin cases, filling each one about two thirds full and sprinkle a little caster sugar over each.

Bake for 18-22 minutes until golden brown on top and a toothpick inserted into the middle comes out clean.

Leave to cool for 10 minutes before tucking in. Store at room temperature in an airtight container for up to 3 days.