This peach muffins recipe is made with fresh, juicy peaches and white chocolate chips. They're full of juicy summertime goodness! Crunchy streusel topping is sprinkled on the tops of the muffins then drizzled with a bourbon glaze. You can easily substitute cream for the bourbon.
½cupconfectioner’s sugar, more as needed to get consistency
1tablespooncream
1teaspoonbourbon
Instructions
Before You Begin
Preheat oven to 375F.
Put paper liners in muffin cups or use the silicon liners that are available.
Muffins
Combine flour, sugars, baking powder, salt in a bowl.
Stir in milk, egg, butter, and vanilla.
Fold in the white chocolate and peaches.
Divide batter evenly between the prepared muffin cups.
Topping
Combine the dry topping ingredients in a bowl.
With cold fingers rub butter into dry ingredients until the mixture is crumbly and looks like coarse crumbs.
Glaze
Mix the confectioner’s sugar, bourbon, and cream together to create a runny glaze.
Set aside.
To Bake
Sprinkle the topping on the muffins.
Bake for 20-25 minutes or until a wooden pick inserted in center comes out clean.
Cool muffins in pans for 5 minutes. Remove to a wire rack.
Place waxed paper under the wire rack and drizzle the glaze over the top of the muffins.
Serve warm.
Notes
Storage:Put in an airtight container and store at room temperature for a day or two. Freeze for up to 3 months.Tips:
You can prepare the muffin tins by spraying with nonstick cooking spray instead of using liners if you wish.
When dicing peaches, you might want to use a cutting board with a crevice around the edge to catch any excess juices. It makes clean-up a lot easier and prevents sticky countertops!
To tell ripe peaches from those not yet ready, give them a gentle squeeze. If the peach is firm, that means it's not ripe.
For super tender, fluffy muffins, mix your dry ingredients really well. However, once you add the wet ingredients, only mix as much as necessary to combine everything together.
Use an ice cream scoop for easy, even portioning of the muffin batter into the tin!
You can use either paper liners or reusable, silicone muffin liners. I like paper if I'm taking my peach muffins to a gathering, but I prefer the reusable ones if I'm just baking for my family (they're BPA-free and eco-friendly!)
If your glaze is too runny, let it sit for a few minutes, then stir again. It thickens and hardens as it sits.
For mess-free drizzling, spoon your glaze into a zip-top plastic bag. Then, cut off a small corner of the bag to create a makeshift piping bag!