Cinnamon Peach Muffins Recipe

By Marcus Samuelsson |

The end of summer is the perfect time to head off to your local Farmers Market, purchase a sweet basket of peaches and head on home to create a scrumptious batch of Cinnamon Peach Muffins.

They are so good you may even want to make a batch and personally deliver them to your next-door neighbor; they will be forever indebted to you if you do. With the unique tastes of cinnamon and peach mingled into the many muffins you will create, you not only get the nutty spice of cinnamon but also gain that sweet, summer taste of freshly picked peaches.

For a gluten-free Peach Cake recipe, click here.

Makes 9 muffins, Adapted from Food & Wine’s Best of the Best Cookbook Recipes


Butter, for tins

1 1/2 tbsp cinnamon

1 large or 2 small peaches, ripe, but firm

1 tbsp unsalted butter

1 tbsp honey

1 cup oat flour

3/4 cup all-purpose flour

1/2 cup whole-wheat flour

1/4 cup sugar

1/4 cup dark brown sugar

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

3 oz (3/4 stick) unsalted butter, melted and cooked slightly

3/4 cup whole milk

1/2 cup sour cream

1 egg


1. Place a rack in the middle of the oven and preheat to 350F. Rub muffin tins with a 1/3-cup capacity with butter.

2. For the topping, halve the peach, remove the pit, and slice the halves into slices about 1/4 inch thick. Add the butter, honey, and 2 teaspoons of the cinnamon to a medium-size skillet. Place the skillet over a medium flame to melt the mixture, stirring to combine. Cook until the syrup begins to bubble, about 2 minutes. Add the peaches, toss the pan to coat them with the syrup, and set aside.

3. Sift the dry ingredients into a large bowl, pouring back into the bowl any grain or other ingredients that may remain in the sifter. Using a spatula, mix the wet ingredients into the dry ingredients and gently combine.

4. Scoop the batter into 9 muffin cups, using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge. Toss the pan of peaches to coat them with the pan juices. Lay one slice of peach over each of the muffins, tucking a second slice partway into the batter. Any extra peaches are delicious over yogurt or ice cream. Spoon the pan juices over the peaches.

5. Bake for 24 to 28 minutes, rotating the pans halfway through. The muffins are ready to come out when they smell nutty, their bottoms are golden in color (twist a muffin out of the pan to check), and the edges of the peaches are caramelized. Take the tins out of the oven, twist each muffin out, and place it on its side in the cup to cool. This ensures that the muffin stays crusty instead of getting soggy. These muffins are best eaten the same day they are made. They can also be kept in an airtight container for up to 2 days, or frozen and reheated.