These Delightful White Chocolate Peach Muffins combine the rich sweetness of white chocolate with the fresh, juicy flavor of ripe peaches. Each muffin is topped with a crumbly, cinnamon-infused topping that adds a delightful crunch to every bite. The soft, moist interior of the muffins, combined with chunks of white chocolate and tender peaches, makes these muffins an irresistible treat for any occasion.
Why You'll Love This: You’ll love these White Chocolate Peach Muffins for their perfect balance of flavors and textures. The muffins are incredibly moist and tender, thanks to the addition of sour cream in the batter. The white chocolate chips provide a rich sweetness that complements the fresh, fruity peaches beautifully. The crumb topping adds a satisfying crunch and a hint of cinnamon that ties all the flavors together. These muffins are easy to make and offer a delightful twist on traditional muffin recipes, making them a favorite for breakfast or a sweet snack.
Perfect Occasion: These muffins are ideal for any occasion where you want to impress with a homemade treat. They are perfect for breakfast or brunch gatherings, afternoon tea, or as a delicious snack to enjoy with your favorite beverage. They also make a wonderful gift when you want to share a little homemade goodness with friends and family. Their beautiful presentation and delicious flavor ensure they will be a hit at any event.
Decoration Tips: For an extra touch of elegance, top each muffin with a piece of white chocolate before baking. You can also sprinkle a little extra cinnamon or powdered sugar on top of the muffins after they have cooled. Serve the muffins in decorative liners or arrange them on a beautiful platter to enhance their visual appeal. If you want to add a touch of color, consider garnishing with a few fresh peach slices or edible flowers.
Peaches:
- 1 1/3 cups (8 oz) chopped, ripe but firm peaches
- 1 teaspoon lemon juice
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon flour
- In a medium bowl, combine the chopped peaches with lemon juice, brown sugar, and cinnamon. Let stand for 30 minutes. Drain the peaches well and toss with flour. Reserve 1/4 cup of the peaches for the tops and set aside.
Crumb Topping:
- 1/2 cup (2 1/4 oz) all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 2 1/2 tablespoons cold unsalted butter, cubed
- In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon, and salt. Using a pastry blender or your fingertips, work the cold butter into the flour mixture until it resembles wet sand. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Muffins:
- 2 1/4 cups (10 1/8 oz) all-purpose flour, sifted (plus 1/2 teaspoon for chips)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3/4 cup (6 oz) unsalted butter, softened
- 1 1/8 cup (8 oz) sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup (8 oz) sour cream
- 3/4 cup (4 1/2 oz) white chocolate chips
- 1 or 2 squares of white chocolate, broken into pieces (optional)
- Preheat the oven to 375°F. Line a 12-serving muffin pan with tulip muffin liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the softened butter and sugar together until light and fluffy. Beat in the eggs and extracts in three separate additions, ensuring each is fully incorporated before adding the next.
- Using a wooden spoon or spatula, mix the flour mixture into the batter in two additions, alternating with half of the sour cream after each addition. Mix just until combined. The batter will be thick.
- Toss the white chocolate chips with 1/2 teaspoon of flour, then fold them into the batter. Gently fold in the peaches.
- Transfer the batter to the prepared muffin pan. Top with the reserved 1/4 cup of peaches and the crumb topping. Optionally, top each muffin with a piece of white chocolate.
- Bake for 5 minutes. Reduce the oven temperature to 350°F and continue baking until the muffins are light golden brown and a toothpick inserted into the center comes out clean, about 15-20 more minutes. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Enjoy!