Brown Butter and Honey Peach Muffins with Streusel
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These brown butter and honey peach muffins with streusel are the perfect summer treat! They have the perfect amount of sweetness from the honey and light nutty flavor from the browned butter. The diced fresh peaches inside the muffins add that summer flare that makes these easy muffins so GOOD. They take less than 20 minutes to bake and the best sweet breakfast, snack or dessert.
Brown butter…do I need to say more? It is pure magic in baked goods! Easy to make and packs so much flavor. I made a brown butter and honey blueberry muffin that is one of favorite muffin recipes, so I knew that it works beautifully with peaches. And I was right, because these muffins were a hit with the whole family!
Why you will love these brown butter and honey peach muffins
Easy: These muffins are really easy to make and do not require any hard-to-find ingredients. Plus, they take less than 20 minutes to bake so you can be enjoying warm muffins quickly!
Flavorful: Everything from the brown butter to the peaches make these muffins so flavorful!
Summer Forward: The peaches add summer vibes into these muffins making them the perfect bake for the warmer months when the stone fruit is in season.
How to brown butter
Browning the butter for these peach muffins is really easy and simple! Here is how to get the perfect brown butter!
- Place a medium saucepan over medium-low heat. Add stick of butter.
- Melt the butter, making sure to stir occasionally. Do not walk away from the stove as the process can go quickly once the butter melts. The butter will start to bubble and sizzle a little bit.
- After about 5-8 minutes, the milk solids in the butter will start to brown. Stir continuously until you have reached a golden-brown color. Remove from heat immediately to prevent the butter from burning.
- I like to transfer my browned butter to a separate bowl and place in the refrigerator to let it cool slightly before adding it the muffin batter.
Thats it! The whole process takes less than 10 minutes and adds a beautiful depth of flavor to the muffins!
What you will need to make these peach muffins
Flour: An all-purpose flour that is that you will need to make these muffins. If you need to make the muffins gluten-free, use a 1:1 ratio gluten-free flour.
Baking powder & Baking Soda: The leavening agents used to help the muffin rise.
Salt: Enhances the flavors.
Honey: Gives the peach muffins the perfect touch of sweetness. You can swap the honey for maple syrup.
Butter: 1 stick or 1/2 cup of butter will be turned into brown butter goodness. Use unsalted butter.
Buttermilk: Buttermilk makes the muffins really tender and moist. In a pinch, you can make your own buttermilk by adding 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Stir and let stand for 5-10 minutes before mixing it into the batter.
Greek yogurt: Adds to the moisture in the muffins.
Vanilla: Gives the batter a nice vanilla flavor.
Eggs: Provides structure to the muffins.
Peaches: Roughly 3 fresh peaches will yield the 2 cups of diced peaches you will need. I have not tested this recipe using frozen or canned peaches.
Crumb topping: A simple crumb topping is made with all-purpose flour, brown sugar, butter and cinnamon.
Tips and tricks
- Do not walk away from the saucepan while browning the butter! It goes quickly and you do not want the butter to burn.
- You can choose to peel the peaches or leave the skin on, depending on personal preference. I just leave the skin on as it does not bother me, and it mostly disappears into the muffins after baking.
- Try not to over stir the batter once adding the dry ingredients into the wet. Over mixing can cause the muffins to become dense. Mix until just combined and gently fold in the peaches.
- Grease your measuring cup with a little bit of oil before measuring the honey. This will help the honey slide out easily!
- Be careful not to over bake the muffins! You will want to remove them from the oven just as the batter sets.
- You can store the muffins at room temperature in an airtight container for up to 3 days.
If you give these brown butter and honey peach muffins with streusel a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love these brown butter peach muffins as much as we do.
Brown Butter and Honey Peach Muffins
Ingredients
- 2 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 3/4 C. Honey
- 1/2 C. Butter (unsalted (1 stick))
- 2 eggs
- 1/2 C. Buttermilk
- 1/2 C. Greek yogurt
- 1 tsp. Vanilla extract
- 2 C. Peaches (3 peaches)
Crumb topping:
- 1/4 C. All-purpose Flour
- 1/4 C. Brown Sugar
- 3 Tbsp. butter (cold and cut into small pieces)
- 1 tsp. Cinnamon
Instructions
- Preheat oven to 425 degrees F.
- In a medium saucepan over medium-low heat, add the butter. Stirring frequently, melt the butter. Continue to cook until the butter starts to brown. Remove from heat right as the butter has a golden brown color, roughly 5-7 minutes. Set aside and let cool.
- Combine the flour, baking soda, baking powder, and salt together in a medium bowl. Mix and set aside.
- In a large mixing bowl, add the eggs, brown butter, Greek yogurt, buttermilk, honey, and vanilla extract. Whisk together until smooth. Stir in the dry ingredients and mix until just combined. Fold the diced peaches into the batter.
- To make the crumb topping, combine the flour, sugar, and cinnamon. Add the butter and cut into the flour mixture until crumbly.
- Divide the muffin batter into 12 muffin tins with muffin liners. Evenly top each muffin with the crumb topping. Bake for 5 minutes at 425 degrees, then reduce heat to 375 degrees for 11-16 minutes more or until the batter is set. Let cool slightly and enjoy!
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The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
