We are all about the make ahead, delicious breakfast treat in this house. And nothing says easy and delicious like a quick peach muffins recipe with vanilla bean glaze. Fresh, juicy peaches in a light muffin batter drizzled with a sweet vanilla bean glaze make an irresistible breakfast, snack or dessert anytime of the day.
There are two things I really love when it comes to baking:
- Using at the moment fresh, in season produce. I don't make nearly enough things with peaches and I love them in my peach blueberry shortbread bars, so I figured I need more peach baked goods in my life!
- Baking up something that is quick and easy and can be enjoyed any time of the day.
This peach muffin recipe takes advantage of all the gorgeous ripe fresh peaches that are everywhere right now. They are s fun twist on the usual muffin we see everywhere - a blueberry muffin. I love a little drizzle of vanilla bean glaze on top. It makes these muffins feel like a bakery treat.
Why you'll love this recipe
If you love peaches, you probably don't need another reason, but just in case, there is lots of reasons I think this recipe is something you'll want to try:
- Using fresh peaches. Now don't get me wrong, if you end up craving a bit of summer in the winter months you can absolutely use frozen peaches, I do it all the time. But this peach muffin recipe was created for fresh ripe peaches. They are by far, more juice than frozen, and super sweet making them perfect for a not-too-sweet muffin batter.
- They are nice and light. This muffin has a light and tender crumb that melts in your mouth.
- A little crumb topping gives a nice texture balance. Making a quick and simple butter, sugar flour streusel gives a bit of contrast in texture to these muffins.
- The vanilla glaze is amazing. While I guess it could be optional, the vanilla glaze is the perfect finish to these peach muffins. It is so simple and totally makes me feel like I am eating a bakery muffin.
Muffin recipes are typically simple and made with minimum ingredients, and these peach muffins are no exception. Here's what you need:
- Peaches. I use fresh peaches when they are in season, but frozen peaches when I make these any other time of year, so you can use either one.
- Baking powder
- Pinch of salt
- Yogurt or sour cream
- Buttermilk. I like buttermilk in muffins, but it is such a small amount that any kind of milk will be fine in this recipe.
For the streusel you need:
And for the vanilla glaze you need:
- Powdered sugar
- Vanilla bean paste. Or a whole vanilla bean, or simply some vanilla extract
- Milk, half and half or heavy cream
Instructions for the muffins
The peach muffin batter itself is super simple to make:
Combine all the dry ingredients in one bowl and mix together.
Combine all the wet ingredients in one bowl and mix together.
Add the dry ingredients to the wet and combine, but don't overmix.
Fold in your peaches with a spatula.
Instructions for the streusel topping
Basically as simple as the muffins. All the ingredients for the streusel topping go right into a bowl before combining together to make a crumbly mixture.
Scoop the muffin batter into your lined muffin pan and sprinkle some streusel on top of each muffin and bake!
After the muffins have cooled make a quick glaze combining the powdered sugar, vanilla and milk (a tablespoon at a time) and drizzle over the top of each muffin.
Ingredient swaps and variations
These muffins are great exactly as they are, but if you want to mix it up a bit here are some great ideas:
- Add some nuts. Pecans or chopped almonds or hazelnuts would be great in this.
- Add some white chocolate chips to the muffin batter.
- Make it melba. Puree some raspberries and us this instead of milk in the vanilla glaze. Or add fresh or frozen raspberries to the batter.
Let the muffin batter rest for 15 minutes after scooping into the muffin liners. Resting will help give you that great bakery style domed top everyone loves on a good muffin.
Other breakfast recipes you'll love
Try my other great easy breakfast recipe:
- muffin pan
- muffin liners
For the muffins
- 1 ½ cups peaches fresh or frozen, chopped
- 1 ½ cup flour
- ¾ cup sugar
- ¼ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup oil I use vegetable oil but canola or any neutral oil works
- 1 egg
- ½ cup plain yogurt or sour cream
- 2 tablespoon buttermilk or regular milk
For the streusel topping
- ½ cup flour
- ⅓ cup sugar
- 4 tablespoon butter melted
For the vanilla bean glaze
- 1 cup powdered sugar
- 3 tablespoon milk or half and half or heavy cream
- 1 teaspoon vanilla bean paste or scraped seeds from one vanilla bean or vanilla extract
- Preheat the oven to 350 and line 12 muffin cups with liner (or spray them well with nonstick spray).
- In a small bowl whisk together the flour, sugar, baking powder and salt. In larger bowl whisk the oil, egg, yogurt (or sour cream) and buttermilk (or milk). Add the dry ingredients to the wet ingredients bowl and whisk gently, just to combine.
- Gently fold in the chopped peaches.
- Scoop (I use a cookie/muffin scoop which is a slightly smaller version of an ice cream scoop) the batter into the muffin pan and let it rest while you make your streusel topping.
- To make the topping combine all the ingredients in a bowl. Using a spatula, a fork or (most easy) your fingers combine all the ingredients to make a crumbly, almost shortbread-like mixture.
- Spoon the streusel mixture on top of each muffin and GENTLY pat into the batter. Make sure to do this gently as you don’t want to smash the nice domed muffin top.
- Bake for about 25-30 minutes. These are done when the top springs back to the touch or a toothpick inserted into the center comes out clean. The streusel topping will be slightly golden in color as well.
- Let them cool in the muffin pan for 10 minutes before transferring each muffin to a cooling rack.
- To make the vanilla bean glaze place the powdered sugar, 2 tablespoon of the milk and the vanilla bean exctract in a bowl and whisk together. If you want the glaze thinner add the last tablespoon of milk A LITTLE BIT AT A TIME, until it is the consistency you’d like.
- When the muffins have cooled, drizzle the glaze over the top.