Jumbo Peach Blueberry Muffins. Delicious, tender jumbo muffins feature peach puree, diced peaches, and fresh blueberries. Muffins are topped with a cinnamon sugar crumb topping, and beaked until golden. Served warm with a brushing of melted butter.
Why You Should Make These Jumbo Muffins
- enjoy a warm muffin with your morning coffee.
- peach + blueberry is a tasty combo.
- the sugar crumb topping gives a nice sweet crunch.
- these jumbo muffins are perfect brunch fare.
- muffins store well in an airtight container.
How To Make These Jumbo Peach Blueberry Muffins
I make the crumb topping first. Sugar, flour, ground cinnamon, and cold butter pieces are combined and “cut in” using a pastry blender or the back of a fork until the mixture resembles bread crumbs. The butter is chopped into small pieces and immediately coated in the sugar mixture. This makes sweet little crunchy bits on top of each muffin as they bake. This process can be accomplished using a food processor as well.
The crumb topping is chilled until ready to use.
I cut a peach in half, lose the pit and puree it in a blender. I’ll add a splash of lemon juice to help the process if the peach isn’t juicy enough on its own. I strain the puree to make it smooth, but straining is an optional step. The puree is set aside.
Right about now I preheat the oven to 400 degrees F. and line a jumbo (6 cavity) muffin tin with paper liners. Alternately, you could spray the cavities in the tin with nonstick spray or butter them.
All-purpose flour, baking powder, ground nutmeg, ground cinnamon and a pinch of salt are combined in a medium mixing bowl, whisked to combine and set aside. A half cup of the peach puree is combined with vanilla bean paste, whole milk, and full-fat sour cream are combined in a small mixing bowl, whisked to combine and set aside.
Unsalted butter, granulated sugar, and light brown sugar are added to the stand mixer and beaten on medium for several minutes until light and fluffy. One egg and two egg yolks are added and beaten on low just until incorporated.
Half the flour mixture is added and beaten on low to incorporate, a few seconds. The peach puree mixture is added and beaten on low just until incorporated, a few seconds. The bowl from the stand mixer is removed and the remaining flour is folded in using a large spatula.
The diced peaches and fresh blueberries are folded in.
The muffin batter is divided evenly between the prepared muffin tin cups. I use a large ice cream scoop.
The crumb topping is sprinkled GENEROUSLY over the tops of each muffin. The muffins are baked for about 30 minutes or until the edges are golden and a toothpick inserted in the center of a muffin comes out clean.
Other Muffin Recipes You Might Enjoy
Some of our most popular include pumpkin chocolate banana muffins, banana pecan muffins, lemon ricotta blueberry muffins, raspberry cheesecake muffins. roasted strawberry muffins, and raspberry blueberry muffins.
Jumbo Peach Blueberry Muffins
- 1 (6 cup) jumbo muffin pan
- 100 grams granulated sugar (1/2 cup)
- 100 grams all-purpose flour (3/4 cup)
- 1 gram ground cinnamon (1/2 teaspoon)
- 85 grams unsalted butter (6 tablespoons), cold and cubed
Jumbo Peach Blueberry Muffins:
- 380 grams all-purpose flour (3 cups)
- 15 grams baking powder (1 tablespoon)
- 1 gram ground nutmeg (1/4 teaspoon)
- 2 grams ground cinnamon (3/4 teaspoon)
- 3 grams sea salt (1/2 teaspoon)
- 10 grams vanilla bean paste or pure vanilla extract (2 teaspoons)
- 60 grams peach puree (1/2 cup)
- 60 grams whole milk (1/4 cup)
- 80 grams full-fat sour cream (1/3 cup)
- 85 grams unsalted butter (6 tablespoons), at room temperature
- 135 grams granulated sugar (2/3 cup)
- 135 grams light brown sugar (2/3 cup)
- 50 grams egg (1 large), room temperature
- 40 grams egg yolks (2 large), at room temperature
- 100 grams diced peach (1/2 cup)
- 170 grams fresh blueberries (1 cup)
- Add granulated sugar, all-purpose flour, ground cinnamon and unsalted butter to a small mixing bowl. Using your fingers, the back of a fork, or a pastry blender, cut the butter into the dry ingredients until the mix resembles bread crumbs. Refrigerate until ready to use.
Jumbo Peach Blueberry Muffins:
- Preheat the oven to 400 degrees F. Line a (6-cup) jumbo muffin pan with paper liners, or spray with nonstick cooking spray.
- Sift the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and sea salt into a medium mixing bowl. Whisk to combine. Set aside.
- Add vanilla bean paste, peach puree, whole milk, and sour cream to small mixing bowl. Whisk to combine. Set aside.
- Add unsalted butter, granulated sugar, and light brown sugar to stand mixer bowl. Beat on medium for 3 minutes, or until light and fluffy.
- Add egg and egg yolks to mixer. Beat on low until well incorporated.
- Remove bowl from stand mixer. Alternate adding half the peach puree mixture and half the flour mixture, folding each in with a large spatula. Avoid over mixing.
- Fold in diced peach and fresh blueberries.
- Divide the batter evenly between the prepared muffin pan using an ice cream or cookie scoop.
- Top each muffin with an equal amount of crumb topping.
- Bake 27 to 33 minutes in preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Tops and edges of the muffin should be golden brown.
- Remove muffin tin from oven and cool on wire rack.
- Store muffins in an airtight container for several days.