Peach Pecan Muffins

Summer-ripe peaches and buttery pecans make these muffins taste like a Georgia farmer’s market in June. The peach juice bleeds into the batter as it bakes, leaving sweet pockets of fruit that almost caramelize against the pan.

The muffin method is simple but unforgiving. Mix dry and wet separately, combine just until moistened, then fold in fruit and nuts last. Lumps in the batter are a good sign. Beating it smooth develops gluten and gives you tough, dense muffins instead of the tender, domed crumb you want.

A hot oven at 400°F (200°C) is what creates the dramatic muffin top. The high heat sets the outside fast while steam pushes the centers up. Don’t substitute a lower temperature unless you want flat muffins.

Dice the peaches small so they distribute evenly. Big chunks sink to the bottom and create wet spots that won’t bake through.

Pro Tips

• Use peaches that yield to gentle pressure. Rock-hard fruit stays starchy and bland in the bake.
• Toast the pecans in a dry skillet for five minutes before chopping. Untoasted pecans go soft in the muffin and lose their snap.
• Sprinkle the cinnamon-sugar topping right before baking, not on cool batter, so it sticks instead of sinking.
• Cool muffins in the tin for five minutes max before turning out, or the bottoms steam and toughen.

Variations

• Swap peaches for diced ripe nectarines or apricots when peaches aren’t in season.
• Add a quarter teaspoon of cardamom along with the cinnamon for a more complex spice note.
• Stir in a half cup of white chocolate chips for dessert-leaning muffins.