I love peaches. However, they are definitely best enjoyed while they are in season. That said, there are ways around that. I make peach marmalade, peach sherbet, and more. And, if I'm on top of my game, I also make these absolutely amazing Maple Caramel Peach Muffins, freeze half or more, and pop one in the microwave every now and then for 30 seconds for an absolute treat that tastes of the height of peach season!
As is often the case with baking recipes, I'd recommend avoiding tweaks to this recipe. Instead, marvel at how fantastic it is, how nice it is to not peel the peaches for this recipe, and how hard it is to wait to try them once they are out of the oven!
These muffins are equally at home on a fancy plate at brunch and tucked into a backpack for a fall hike. If you want to freeze them, I recommend doing so on a tray before moving them to a large resealable freezer back labeled with the contents. This helps avoid dented muffins and lots of crumbs in the back. However you opt to enjoy them, have fun making and eating these favorite morning treats of mine!
Maple Caramel Peach Muffins
- 2 cups chopped peaches
- ½ cup dark brown sugar
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract or bourbon vanilla bean paste
- ½ cup butter, melted
- ¾ cup brown sugar
- ¾ cup plain Greek yogurt
- 3 eggs, at room temperature
- 2 cups all-purpose flour
- 3 teaspoons baking powder
Preheat the oven to 425° F. Line 2 muffin tins with paper liners; set aside.
In a bowl, mix the peaches, dark brown sugar, maple syrup, cinnamon, and vanilla extract or paste; set aside.
In another bowl, whisk together the melted butter, brown sugar, yogurt, and eggs. Add the flour and baking powder. Mix until fully combined. Mix in the peaches into the batter. Allow the batter to rest for 5-15 minutes.
Divide the batter among the prepared muffin tins, filling ¾ full. Bake for 8 minutes, then turn the oven's temperature down to 350° F and continue baking for another 12 to 18 minutes, until the center is set and the edges begin to brown. Some of the sugars along the edges will caramelize.
Let the muffins cool for 5 minutes before removing them from the tin to cool. Freeze for quick morning treats or put out a full plate of warm muffins to enjoy at your next brunch.
- Yields: 24 muffins
- Preparation Time: 50 minutes