Butter-Glazed Peach Pie Muffins Recipe

How To Make Butter-Glazed Peach Pie Muffins

These peach pie muffins are incredibly moist and spiced just enough for a delectable treat. Add in some brown butter glaze for an overload of sweetness.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



For Muffins:

  • 2cupsall-purpose flour
  • 1tbspbaking powder
  • ½tspsalt
  • 1largeegg
  • ½cupgranulated sugar
  • ½cuppacked light brown sugar
  • 2tspground cinnamon
  • 4tbspunsalted butter,(1/2 stick) melted and cooled slightly
  • cupssour cream,or regular / nonfat sour cream
  • 2cupspeeled + chopped fresh peaches,thawed, or frozen peaches

For Brown Butter Glaze:

  • 4tbspunsalted butter
  • 1cupconfectioners’ sugar,sifted
  • 2tbspmilk,or cream


  1. Preheat the oven to 425 degrees F.

  2. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.

  3. Whisk the flour, baking powder, salt, and cinnamon in a medium bowl until combined.

  4. In a separate bowl, whisk the egg until the yolk & white are combined and light-colored.

  5. Add the sugars and stir until the mixture is thick.

  6. Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition.  

  7. Add the sour cream and whisk until JUST combined. Do not overmix.

  8. Add the peaches to the dry ingredients.

  9. Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition.

  10. Stir until the batter comes together, but try not to over mix. The batter will be very, very thick.

  11. Spoon the batter into prepared muffin tins. Fill the tins all the way to the top.

  12. Bake at 425 degrees F for 5 minutes.

  13. Reduce oven temperature to 350 degrees F and continue to bake for 20 to 22 more minutes. Allow to cool for 5 minutes.


  1. Browning the butter in a medium saucepan on medium heat.

  2. Stir constantly until butter is brown with a light nutty aroma, about 5 minutes.

  3. Once browned, remove from heat and transfer to a small bowl.

  4. Stir in sifted powdered sugar and milk/cream. Stir until completely smooth.

  5. Once muffins are cooled, dip into brown butter glaze and sprinkle with cinnamon.

Recipe Notes

  • Muffins taste best served the same day.


  • Calories: 261.49kcal
  • Fat: 11.22g
  • Saturated Fat: 6.71g
  • Trans Fat: 0.27g
  • Monounsaturated Fat: 2.91g
  • Polyunsaturated Fat: 0.57g
  • Carbohydrates: 38.29g
  • Fiber: 0.68g
  • Sugar: 23.91g
  • Protein: 2.88g
  • Cholesterol: 41.62mg
  • Sodium: 179.41mg
  • Calcium: 114.68mg
  • Potassium: 70.20mg
  • Iron: 1.14mg
  • Vitamin A: 98.40µg
  • Vitamin C: 0.20mg
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