Ingredients
Method
- Preheat oven to 375°F (190°C). Line a 12-muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, sugars, cinnamon, and salt.
- Beat eggs in a separate bowl. Add Greek yogurt, melted butter, vanilla, and buttermilk. Whisk to combine.
- Gently fold wet ingredients into dry using a silicone spatula. Mix until just combined—lumps are okay.
- Fold in chopped peaches and a handful of sliced almonds, if using.
- Divide batter evenly among muffin cups. Top with extra peach slices or granulated sugar.
- Bake 18-22 minutes until golden. Toothpick inserted in center should come out with moist crumbs.
- Let cool in tin 5 minutes. Transfer to wire rack to cool.
Nutrition
Notes
Use ripe but firm peaches for even distribution without runny batter.
Adjust granulated sugar if using very tart peaches.
Sliced almonds add optional texture and nuttiness.
Store cooled muffins in airtight container at room temperature for 2 days.
Adjust granulated sugar if using very tart peaches.
Sliced almonds add optional texture and nuttiness.
Store cooled muffins in airtight container at room temperature for 2 days.