Homemade Peach Kuchen Muffins

Peach muffins are good. Peach kuchen muffins are even better.

Last week, I was in Michigan, and I was fed a peach muffin. Technically, half a peach muffin because it was ginormous. It was so good, and given the fact that peaches are currently in season, I knew I wanted to make some peach muffins myself.

I just didn’t want them to be quite so Costco-sized (only partly because I don’t have muffin pans big enough for that), and I didn’t want to make a sour cream peach muffin because that would involve me buying sour cream that would go to waste because sour cream by itself is not my thing.

That said, these blueberry sour cream muffins are AMAZING.

I knew I wanted a muffin that was more airy than the usual dense, heavy muffin, yet I wanted it to be rich, too. And I definitely wanted a little crunchy top to it.

Peaches had to shine, obviously, but I wanted them complemented by the muffin. I didn’t want to just use a “normal” muffin base for my batter.

And then inspiration struck. One of my all time favorite peach desserts is the peach kuchen my mom makes.

It has most of a spice cake kind of feel, but the peaches are very definitely the star. So I set about doing my best to turn it into a muffin recipe, and oh were my taste buds happy.

The recipe makes about 16 normal size muffins, and they store nicely on the counter for a few days, although I’ll admit they do lose their crunchy top after the first day when the sugar is absorbed into the muffin.

But fresh out of the oven? Heaven. Pure, unadulterated heaven.

See, you knew I was showing you how to peel a peach for a reason, right?

How to Make Peach Kuchen Muffins

Preheat your oven to 400 degrees. Prepare your muffin tins by adding muffin papers to them (which I prefer for recipe this over greasing your muffin tins).

Blanch your peaches and peel them.

To do this, cut a small X in the bottom of your peaches and add them to simmering water for a minute. Immediately place them in a bowl of ice filled water.

Let them sit for a minute or two, then the skin will practically slide right off. I usually do one peach in the simmering water at a time just to keep things easier for me.

Dice them by cutting vertical slices all the way around your peach, then cutting horizontal slices. You’ll find that many diced pieces start coming off the pit on their own, and you can easily and carefully remove the remaining pieces.

Set them aside to add later.

In a large bowl, add the flour, sugar, brown sugar, baking powder, salt, allspice, nutmeg, and cinnamon. Stir together until well mixed.

In a separate bowl, add your egg whites and beat lightly so they are frothy but not actually whipped. Add your cream, milk, and oil and whisk again to add just a little air.

The egg whites and your aeration now are what will help make the muffins lighter.

Add your wet ingredients to the dry ingredients, and stir gently by hand until mostly incorporated. When there is just a little flour remaining, add your diced peaches and stir to distribute.

Scoop the batter generously into each muffin paper. I used my largest cookie scoop and didn’t scrape to make it level, and this was the perfect size so that the muffins rose up and created a beautiful dome.

The batter is thick enough that you don’t have to worry about them spilling out onto your muffin tin as they bake. You definitely want the batter to almost completely fill your muffin papers.

Sprinkle the tops of each muffin with granulated sugar. You don’t want to see a white layer over the muffins, but you want to have the sugar atop each muffin to create a nice crispy top once they’ve baked.

Bake in your 400 degree oven for 20-25 minutes until lightly browned on the top and your cake tester comes out clean. Let cool in the muffin tins for 5-10 minutes, then remove to let cool the rest of the way on the counter.

They will keep in a sealed container on your counter for 2-3 days, and they also freeze well.

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