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.
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
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.
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.
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
- 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
- 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!
More muffin recipes to try
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