Jumbo Blueberry Peach muffins are chonky muffins. There’s nothing like a muffin bursting with summer fruits to brighten your morning. It’s enough to make you forget that you are eating essentially cake for breakfast, you know, because of all that healthy fruit!
What Makes These Special?
So often, muffins are ignored for being basic, but this jumbo blueberry peach muffin is anything but. Browned butter brings a depth of nutty flavor. Sour cream keeps them soft and fluffy. And a cinnamon sugar topping brings that final OOMPH! of flavor with a pairing of two perfect summer fruits.
I prefer to bake these in a jumbo muffin tin, they feel more impressive, but they work just as well in a standard muffin pan, so use what you have available! Looking for a smaller summer muffin option, try these Lemon Poppy Muffins too! Or for a more sinful veggie muffin, take a look at these Chocolate Zucchini Muffins.
What is Browned Butter?
These muffins come together quickly, however there are two details to discuss. First, we are using browned butter. It’s an extra, and easy, step in the process, but oh-so-worthwhile. Browning butter helps to add a deep nutty flavor that would be be missing with oil alone. To make brown butter, you simply heat the butter in a small saucepan over medium heat. Give the pan a swirl occasionally. Soon, you will start to notice the color darken and small little flecks at the the bottom of the pan. That means the butter is nice and toasty—perfect! You will want to cool before using, so I recommend pouring the butter into a small bowl and placing in the fridge while you gather the remaining ingredients below.
Second is the oven temperature. You are going to start baking at a relatively high temperature for only 5 minutes before reducing down to 350°F. This will help your baking soda and powder to receive a burst of heat to create those beautiful tall domes we all love, then reducing the temperature keeps the “stump” from becoming dry.
Tips for Success
- Allow butter to really brown – you should see small flecks at the bottom of the pan and the color should be a deep amber color
- Cool browned butter to room temperature before adding to other ingredients
- Gently stir in blueberries so they remain whole – a rubber spatula is the best tool for the job
- Ensure the peaches are fully ripened or you will have a crunchy fruit inside – ripened peaches will blend into the final crumb beautifully
- A Jumbo Muffin Pan is a showstopper of a presentation for that “from bakery” look
Jumbo blueberry peach muffins are chonky muffins. There’s nothing like a brunch muffin bursting with summer fruits to brighten your morning.
- 83g unsalted butter
- 420g all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 132g granulated sugar
- 71g brown sugar, packed
- 2 large eggs, room temperature
- 75g sour cream, room temperature
- 1 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- 1 cup diced peaches, ripe
- Spiced Sugar Topping: 2 tablespoons coarse sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger
- Preheat oven to 425°F. Prepare tins with liners or non-stick spray.
- Brown butter on stovetop over medium heat until darkened in color, leave to cool.
- Whisk together flour, baking powder, baking soda, spices, and salt.
- In separate bowl, whisk together butter, oil, sugars and egg. Add sour cream, milk and vanilla and whisk.
- Pour wet ingredients into dry, bring together using wooden spoon. Gently stir in blueberries and diced peaches.
- Scoop into a muffin tin, filling to the top.
- Sprinkle with spiced coarse sugar.
- Bake at 425°F for 5 minutes, then turn oven temperature down to 350°F and bake for another 20-25 minutes for jumbo muffins.
To make standard sized muffins, bake at 425ºF for 5 minutes, then turn oven temperature down to 350ºF for 15 minutes. Makes approximately 16 regular muffins.
Keywords: fruit, berries, brunch