How to Make Sweet, Herby Peach Muffins
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What’s better than baking something lovely for breakfast on a Sunday morning? Sipping your coffee as you measure and stir to the background noise of children’s shows and giggles… oh, that’s the best. Since this weekend blessed us with some pretty fair weather, it was safe to turn on the oven. So, today’s as good a day as any to tell you all about these fresh peach muffins laced with fragrant, herbal lavender and cardamom.
I’ve got a bunch of peach recipes this year thanks to our tree producing over 50 peaches that were all ready to go at the same time. That means we’ve made peach salsa, peach syrup, peach pie filling, peach cobbler, and now, our final peaches went into peach muffins.
Why You Should Make These Peach Muffins
What’s the big deal about another peach muffin recipe, though? How is this recipe special? Well, let me as you this. Have you ever paired peach with the delicate, floral, almost feminine combo of lavender and cardamom?
These muffins are soft, fluffy, sweet, and tender. The sweet, fresh peach flavor shines through thanks to a combination of peach purée, peach-lavender syrup, and chunks of peach. In dazzling supporting roles are lavender and cardamom, just enough of each for a bit of sparkle, but not enough to taste soapy.
The lavender buds are incorporated into your peach syrup. It creates a background floral taste that is just barely there. Then, the cardamom is bright and earthy. It balances your sweet peaches and highlights the herbaceous flavor of the lavender.
It’s Not as Complicated as it Sounds
These sound really fancy. In fact, they kind of sound too frilly to bother with when you’re groggy and undercaffeinated on a Sunday morning. Not to worry. This recipe is actually less complicated than it sounds. If I managed not to screw this up in my sleep-deprived state, you can totally handle this.
The shortcut for this recipe is to skip using fresh peaches and use canned peaches packed in syrup. Reserve a quarter cup of syrup, and be on your merry way.
However, for those of you who have peach trees and need to use a ton of peaches, like, RIGHT NOW, I’m going to ask you to visit my recipe for peach lavender syrup first… make that… and then come back here to add your syrup to muffins.
The syrup is as simple as simmering a cup of sugar, a cup of water, a couple of sliced peaches, a couple of sprigs of lavender for 5 minutes, and then letting it cool before straining it. I made the syrup with the intention of using it in drinks, but it really does something special for these muffins, too.
Then, you purée a cup of fresh peaches, chop a cup of fresh peaches, and you’re all set when it comes to preparing your peaches.
This Peach Muffin Recipe Has a Weird Method
Usually, with muffins, I prefer to start by creaming my butter and sugar together. In a weird twist, you want to mix the dark brown sugar into your dry ingredients. Then, you will melt the butter, and beat it into the peach purée. That’s a little weird, right? It gets weirder because you’re going to beat the eggs into your melted butter and purée.
Now, you’ll dump those chunks of fresh peach in, add in your dry ingredients, fold it all together, and you’re done. The muffin method lives on in the fact that you fold the dry into the wet ingredients. However, you’ll go a little cakey by adding milk in at the end. Usually, that’s more of a cupcake move. It works in this, though.
And, hey, if you feel like it, you can always throw some cream cheese frosting on these. No one will question you.
Perfectly Portioned Peach Muffins
Now, one thing I have fallen in love with this year is my portioning scoops. This recipe gets you a dozen happy muffins if you portion it out correctly. So, start with a standard muffin pan, and add your muffin cups. Use a #12 stainless steel trigger scoop to make sure you’re putting exactly the right amount of batter into each cup.
This means you’ll get a tidy, puffy muffin top. It’s going to fill the cup up almost all the way, which is a little scary. However, it bakes up big, and beautiful, and fluffy. You’ll fall in love with your muffin scoop, trust me!
Other Amazing Recipes
If you’re a fan of my peach muffin recipe, here are a few other recipes you might enjoy:
- Clementine Muffins
- Peanut Butter Banana Muffins
- Peach-Lavender Lemonade Spritzer
- Peach Cobbler
- Southern Peach Pie
Tools You’ll Need
Before you get started, gather together all the tools you’ll need to make your muffins. Here’s what I recommend:
Comment below if you have questions, concerns, or opinions. And tag me @ellejayathome on Instagram or Twitter if you share pictures from any of my recipes. I love to hear from you!
Herby Peach Muffins
Equipment
- 12 cup nonstick muffin pan
- #12 Scoop
- Medium mixing bowl
- Muffin cups
Ingredients
- 2 cups fresh peaches diced
- ¼ cup peach-lavender syrup (see blog post from recipe link. Substitute simple syrup)
- 6 Tbsp unsalted butter melted and cooled
- 2 large eggs room temperature
- ¾ cup dark brown sugar packed
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp ground cardamom
- 1 tsp pink Himalayan salt
- ¼ cup milk
Instructions
- Preheat the oven to 350ºF. Line your muffin pan with muffin cups.
- In a blender, purée 1 cup of peaches with peach-lavender syrup.
- Pour the purée into a medium mixing bowl, and whisk in the melted butter and eggs (one at a time).
- Dump in the remaining 1 cup of peach chunks.
- Fold in the flour, brown sugar, cardamom, baking powder, and salt.
- Using a #12 scoop, portion the batter out into the muffin cups.
- Bake for 25-30 minutes or until a toothpick inserted in the center of a middle muffin comes out clean.
- Allow to cool in the pan until safe to touch, and enjoy.
