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Chunky Peach Muffins

adapted from Martha Stewart
5 from 1 vote
Servings 16


  • 3-4 small ripe peaches washed
  • 1 cup turbinado sugar
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon plus 2 pinches kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 1 cup buttermilk room temperature
  • 8 Tablespoons 1/2 cup unsalted butter, melted
  • 1/2 cup chopped pecans toasted


  • Preheat oven to 350 degrees Fahrenheit. Line 16 muffins cups with paper liners and set aside.
  • 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.
  • In a large bowl, whisk together the sugar, flour, baking soda, salt, cinnamon, and ginger.
  • In another large bowl, whisk together the melted butter, eggs, and buttermilk.
  • Pour the wet mixture over the dry mixture and stir until just combined.
  • Add the diced peaches and chopped pecans and stir gently.
  • Using a large cookie scoop, portion out the batter, filling the muffin cups 3/4 full.
  • Arrange peach slices over the surface of the muffins.
  • Bake for 16-20 minutes, or until lightly browned on the edges and the middle springs back after gently touched.
  • Cool in muffin tins for 5 minutes, then remove to wire racks to cool completely.