Jul 16 2012

#MuffinMonday: Chunky Peach Muffins

Monday, Monday… Never the same without a muffin in hand and a coffee in the other!

Chunky Peach Muffins

This week, An of Baker Street chose Martha Stewart’s Chunky Apple Muffins as our starting point. I love apples, but I have an overabundance of peaches right now–thanks to one of my co-workers, who has some peach trees producing in overdrive!–so I swapped out the apple for peach, and the results were amazing! My son, who is quite picky at 5 years old, usually turning his nose up at my Muffin Monday creations, couldn’t wait to have another…and another. This may be his favorite Muffin Monday recipe yet!

Chunky Peach Muffins

Otherwise, things are just peachy here. More packing and purging at the apartment. More cleaning up after 10.5 years of living in one place, the place where we evolved from a newlywed couple to a family of four plus our dog. 700 square feet of space, our swaddling blanket thus far. It’s time to break out of the blanket, stretch our arms and legs, and walk out into the world. Finally!

Chunky Peach Muffins

Peach muffins like this–they give you the energy to do amazing things!

5.0 from 1 reviews

Chunky Peach Muffins
Prep time
Cook time
Total time
Serves: 16
  • 3-4 small ripe peaches, washed
  • 1 cup turbinado sugar
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon plus 2 pinches kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 2 large eggs
  • 1 cup buttermilk, room temperature
  • 8 Tablespoons (1/2 cup) unsalted butter, melted
  • ½ cup chopped pecans, toasted
  1. Preheat oven to 350 degrees Fahrenheit. Line 16 muffins cups with paper liners and set aside.
  2. Cutting around the pit, section off one peach and cut it into thin slices. The remaining peaches should be pitted and diced, equaling about 1 cup once cut. Set aside.
  3. In a large bowl, whisk together the sugar, flour, baking soda, salt, cinnamon, and ginger.
  4. In another large bowl, whisk together the melted butter, eggs, and buttermilk.
  5. Pour the wet mixture over the dry mixture and stir until just combined.
  6. Add the diced peaches and chopped pecans and stir gently.
  7. Using a large cookie scoop, portion out the batter, filling the muffin cups ¾ full.
  8. Arrange peach slices over the surface of the muffins.
  9. Bake for 16-20 minutes, or until lightly browned on the edges and the middle springs back after gently touched.
  10. Cool in muffin tins for 5 minutes, then remove to wire racks to cool completely.

Muffin Monday is an initiative by Baker Street: a culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings, week after week.

Chunky Peach Muffins - poet in the pantry

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.


Skip to comment form

  1. Baker Street

    These were a big hit in my house too! Chunky peach is something must try the next time I try this recipe and it was so good that despite the many hundred muffins I make, there is bound to be a next time. Happy Muffin Monday! :)

    1. Carrie @ poet in the pantry

      Your version sounds divine! Of course, a crumb topping is a perfect crown to just about any sweet muffin anyway!

  2. Stacy

    These look amazing! I especially like the way you topped each with a slice of peach. I missed Muffin Monday this week because I was traveling but I can’t wait to see what An has in store for us for next time. Meanwhile, I am headed to the store to restock my empty fridge and I am hoping there are peaches so I can try these.


    1. Carrie @ poet in the pantry

      Great way to use some delicious peaches up! Hope to see you back next week for Muffin Monday!

  3. Ashley @ Wishes and Dishes

    These look so good and so summery. I hope you are slowly getting settled in to your new place :)

    1. Carrie @ poet in the pantry

      It’s coming along very slowly, but thank you. I feel like we’ll be unpacking forever — once we finally get it all moved over!

  4. Stay-At-Home-Chef

    Peaches! What a great substitution, especially this time of year when they’re so juicy and perfect. Love how you added the slices on top :)

    1. Carrie @ poet in the pantry

      I figure you can’t go wrong with what’s in season, right? :)

  5. Kate | Food Babbles

    Love that you changed up the apples with peaches! Great idea. I was swamped this week and just had no time to make even muffins (sadly) but love yours!

    1. Carrie @ poet in the pantry

      I know that feeling! Ugh… all I’ve had time to make are muffins lately.

  6. Melissa

    I love peaches but I don’t believe I’ve ever had peach muffins. I think it’s time that changes for me–thanks for sharing this great recipe!

  7. Mary @ mary mary quite contrary

    Just shared this fabulous recipe with my Facebook family ! Wonderful ! I’ll certainly be back for more….saw them on FoodGawker !

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: