Bakery-Style Blueberry Maple Pecan Muffins

 

Bake six bakery-style blueberry maple pecan muffins with tall golden tops, toasted pecans, and warm maple flavor. An easy small-batch breakfast treat!

Bakery-Style Blueberry Maple Pecan Muffins

If there's one thing I love baking more than anything else, it's muffins! They're easy to make, endlessly versatile, and there's nothing quite like pulling a batch of warm, golden muffins from the oven. I especially love that in about 40 minutes, I can have a delicious homemade breakfast on the table without spending all morning in the kitchen.

When fall arrives, I start craving those warmer, cozier flavors that make baking this time of year so special. Maple and pecans are two of my favorites, and I've always loved how beautifully they pair with juicy blueberries. So why not take a classic blueberry muffin, one that's already a favorite in our house, and give it a little autumn makeover?

That's exactly what I've done with these Bakery-Style Blueberry Maple Pecan Muffins. They're bursting with sweet blueberries, lightly toasted pecans, and a lovely hint of maple in every bite. A sprinkle of sparkling sugar adds just the right amount of crunch, while the tall, golden muffin tops make them look like something you'd find in a neighborhood bakery.

And here's another reason to love them: this is a small-batch recipe that makes just six generously sized muffins. Perfect for a cozy weekend breakfast, a quiet morning with coffee, or whenever you want a little homemade goodness without baking a whole dozen.

If you love traditional blueberry muffins, I think you'll adore this delicious fall-inspired twist!

Enjoy!

Ingredients

These muffins start with familiar baking staples, but a few special ingredients give them their delicious fall personality. Maple syrup and maple extract bring a subtle warmth, toasted pecans add a buttery crunch, and fresh blueberries keep every bite juicy and bright.

• Egg: Helps bind the ingredients together and gives the muffins structure.

• Milk: Adds moisture and helps create a tender crumb. I use 2% milk.

• Canola Oil: Keeps the muffins soft and moist, even after they've cooled.

• Pure Maple Syrup: Adds natural sweetness and a warm, distinctive maple flavor.

• Granulated Sugar: Balances the sweetness and helps the muffins develop golden tops.

• All-Purpose Flour: Provides the structure needed for those beautiful bakery-style domes.

• Baking Powder: Gives the muffins their lift and helps create tall, fluffy tops.

• Salt: Balances the sweetness and enhances the other flavors.

• Blueberries: Add juicy bursts of fruity flavor throughout the muffins.

• Pecans: Lightly toasted for a richer, nuttier flavor and a little crunch.

• Vanilla Extract: Rounds out the sweetness and complements the maple.

• Maple Extract: Adds an extra hint of maple flavor without overwhelming the blueberries.

• Sparkling Sugar: Creates a pretty, crunchy topping that makes the muffins feel bakery-worthy.

Equipment: My Kitchen Essentials

One of the reasons I enjoy baking muffins so much is that they don't require any special equipment or complicated techniques.

• 12 Cup Muffin Tin: Perfect for making six generously sized muffins. Use every other well to get those tall bakery domes.  

• Mixing Bowl: A nice sized bowl makes mixing easy.

• Whisk: Makes quick work of combining the ingredients.

• Rubber Spatula or Wooden Spoon: Ideal for gently mixing the batter without overworking it.

• Measuring Cups and Spoons: For accurate measurements and consistent results.

• Cookie Scoop:  My favorite way to dispense the batter into the muffin wells.  It's easy and foolproof!

• Wire Cooling Rack: Allows the muffins to cool without trapping moisture underneath.

Let's Make It Together

Making these muffins couldn't be easier, and that's one of the things I love most about them!

Start by whisking together the egg, milk, oil, maple syrup, sugar, and extracts. Add in the flour, baking powder, and salt to the same bowl and stir just until the flour disappears. The batter will be thick, and that's perfectly fine!

Gently fold in the blueberries and toasted pecans, then divide the batter among six prepared muffin cups. I like adding a few extra blueberries and pecan pieces to the tops so everyone can see what's inside. Finish with a generous sprinkle of sparkling sugar.

The trick to those gorgeous bakery-style domes is starting the muffins in a hot oven. After the first five minutes, lower the temperature without opening the oven door and let them finish baking until golden.

Give them a few minutes to cool, pour yourself a cup of coffee, and enjoy a warm muffin with all those wonderful maple, blueberry, and pecan flavors.

Perfecting the Cooking Process

The secret to beautifully domed muffins is a thick batter, a gentle hand, and a hot start in the oven. Mix the wet and dry ingredients just until combined; overmixing can make the muffins tough instead of tender. Don't worry if the batter seems thicker than you're used to—that helps support the berries and nuts and encourages those lovely tall tops. Starting at a higher oven temperature gives the muffins an initial burst of lift, while lowering the heat allows the centers to finish baking without overbrowning the tops.

Add Your Touch

Muffins are wonderfully adaptable, and there are several ways to make this recipe your own.

Try Walnuts Instead: Chopped toasted walnuts make a delicious alternative to pecans.

Add a Little Cinnamon: A small pinch of cinnamon in the dry ingredients adds another layer of autumn warmth.

Use Frozen Blueberries: Frozen blueberries can work well when fresh berries aren't available. Add them straight from the freezer without thawing, and allow a little extra baking time if needed.

Make Them Extra Nutty: Scatter a few additional chopped pecans over the tops before baking.

Swap the Topping: If you don't have sparkling sugar, use a light sprinkle of coarse sugar or regular granulated sugar for a simpler finish.

Enjoy Them Warm: Split a muffin and add a little softened butter for an especially cozy breakfast treat.

Set the Mood

Meals taste even better when the table feels inviting.  Here are a few simple ways to set the mood for this recipe.

There's something so comforting about a batch of homemade muffins, especially when they're filled with the flavors of fall. These Blueberry Maple Pecan Muffins have everything I love about a classic blueberry muffin, with a little extra warmth from the maple and toasted pecans. And those big, golden tops with their sparkling sugar crunch? They're hard to resist!

Whether you're baking for a leisurely weekend breakfast or just want something homemade to enjoy with your morning coffee, I hope these become a new favorite in your kitchen.

If you love easy homemade breakfasts, be sure to try my Apple Cider Pancakes with Warm Cinnamon Apples for another delicious autumn morning treat.

For other fall muffins you may like:

• Banana Oat Muffins with Cranberries & Walnuts
• Hidden Gem Muffins – Fall’s Sweetest Apricot Surprise!
• Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins

Before You Start

Why is the muffin batter so thick?
This recipe makes a thick batter, which is intentional. It helps support the blueberries and pecans and encourages tall, bakery-style muffin tops. Avoid adding extra milk unless the batter is unusually dry and won't come together.

Can I use frozen blueberries?
Yes! Add frozen blueberries directly to the batter without thawing. Thawing can cause the berries to release extra juice and turn the batter purple. Frozen berries may also require a few additional minutes of baking.

Why do you start baking at 425°F and then lower the temperature?
The initial high heat encourages the muffins to rise quickly, creating those tall, rounded tops. Lowering the temperature allows the centers to finish baking more gently.

Do I need to toast the pecans first?
You can use them without toasting, but I highly recommend it. Toasting brings out their rich, nutty flavor and adds a wonderful contrast to the sweet blueberries.

Can I make these muffins without maple extract?
Yes. The maple syrup will still add some maple flavor, although it will be more subtle. You can substitute additional vanilla extract if you prefer.

Can I double the recipe?
Absolutely! Double the ingredients to make 12 muffins. Use a standard 12-cup muffin tin and keep the same oven temperatures, checking for doneness near the end of the baking time.

How should I store leftover muffins?
Let the muffins cool completely, then store them in an airtight container at room temperature for about 2 days or refrigerate for up to 5 days. A paper towel in the container can help absorb excess moisture.

Can I freeze these muffins?
Yes! Wrap completely cooled muffins individually and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm briefly before serving.

Bakery-Style Banana Muffins with Tall Domes

 

These Bakery-Style Banana Muffins have tall, domed tops, a tender banana-filled center, and a sprinkle of sparkling sugar for a bakery-style finish.

Bakery-Style Banana Muffins with Tall Domes

Fall baking season is just around the corner, and while these banana muffins aren't quite a fall recipe, they feel right at home during this little transition between seasons.

Banana bread has always been a favorite among home bakers, and these muffins take that same familiar, comforting flavor and turn it into something a little more special. They're tender, warmly spiced with a touch of cinnamon, and topped with sparkling sugar for a little bakery-style crunch.

And here's the fun part: you can get those beautiful tall bakery-style domes right at home. A few simple tricks—starting with resting the batter, giving the muffins a very hot start in the oven, and giving them plenty of room to rise—make all the difference.

So if you have a couple of ripe bananas sitting on the counter, this is a wonderful recipe to have ready as we ease into baking season.

Enjoy!

-- Ingredients

• Ripe Bananas: The star of the recipe. Measure your mashed bananas to make sure you have a full cup.

• Canola Oil: Keeps these muffins moist and tender without making them heavy.
• Eggs: Help give the muffins structure and a soft, tender crumb.
• Vanilla Extract: Adds a little extra warmth and sweetness.
• All-Purpose Flour: Gives the muffins their structure while keeping the crumb tender.
• Granulated Sugar: Adds sweetness while helping create those lovely golden tops.
• Baking Soda & Baking Powder: The combination helps give these muffins their impressive rise.
• Cinnamon: Just enough warm spice to complement the banana without overpowering it.
• Salt: Balances the sweetness and brings all the flavors together.
• Sparkling or Sanding Sugar: Optional, but I love the little bit of crunch and shine it gives the tops.

-- Equipment

• 12-Cup Muffin Pan: You'll only use 6 wells, leaving every other well empty to give the muffins room to spread and rise.
• Large Cookie Scoop or Measuring Scoop: Makes it easier to portion the generous amount of batter into each muffin well.
• Wire Cooling Rack: Helps the muffins cool without becoming soggy on the bottom.

My Go-To's:

• I couldn't live without my muffin pan!  If you want tall domes then have a 12 cup muffing pan is a must so they can spread out without touching.  This is a very sturdy pan and does a great job and gives you even baking.

-- Let's Make It Together

Start by mashing your ripe bananas and measuring out exactly 1 cup. Add the eggs, vanilla, and canola oil and give everything a good stir.

Add the flour, sugar, baking soda, baking powder, cinnamon, and salt, then stir just until the flour disappears. Don't worry about making the batter perfectly smooth—overmixing is not your friend here.

Now comes one of my favorite little tricks: let the batter rest for 15 minutes while the oven preheats. Then scoop the batter generously into six muffin wells, filling them right to the top.

The muffins get a quick blast at 425°F before the oven temperature comes down to 350°F. That hot start gives them the boost they need to rise up into those beautiful tall domes.

-- Perfecting the Cooking Process

The secret to these tall muffin tops is really a combination of little things rather than one magic trick. Rest the batter, fill the muffin wells generously, leave every other well empty, and start baking at 425°F. After 7 minutes, lower the oven temperature to 350°F without opening the oven. This gives the muffins that initial burst of heat while allowing them to finish baking gently.

-- Add Your Touch

• Sparkling Sugar: Add a generous sprinkle to the tops before baking.
• Nuts: Chopped walnuts or pecans would be delicious if you want a little crunch.
• Chocolate: A handful of mini chocolate chips would turn these into a more decadent banana muffin.
• Extra Banana Flavor: Use very ripe, spotty bananas for the deepest banana flavor.

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

Don't you just love a warm banana muffin, especially when it comes straight from the oven with a tall, bakery-style top? These are one of my favorite go-to muffins.

They are simple enough for a weekday breakfast but special enough to feel like a little baking treat. And once you see how easily those tall domes come together, you may find yourself using these same tricks for all kinds of muffins.

So grab those ripe bananas and get your oven ready. Fall baking season is almost here.

• Almond Poppyseed Muffins with Cranberry Cherry Swirl

• Oatmeal Brown Sugar Waffles with Walnuts

• Easy Make-Ahead Applesauce Oatmeal Bread

Before You Start

Why do we want tall muffin domes?
Those beautiful tall tops are part of what gives homemade muffins that classic bakery-style look. They also give you more of that golden, slightly crisp muffin top we all love. The tall domes come from several techniques working together: resting the batter, filling the muffin wells generously, leaving every other well empty, and starting the muffins at a high temperature before reducing the heat.

Why do I only use 6 wells in a 12-cup muffin pan?
Leaving every other well empty gives each muffin more room to spread and rise, which helps create those generous bakery-style tops.

How do I measure the bananas?
Mash the bananas first, then measure 1 cup of mashed banana using a dry measuring cup. Banana sizes vary, so measuring after mashing gives you the most consistent results.

Can I use cupcake liners?
Yes. You can either grease the six muffin wells or use paper liners.

Can I make these muffins with frozen bananas?
Yes. Thaw the bananas completely and drain off any excess liquid before mashing and measuring.

How should I store the muffins?
Store cooled muffins in an airtight container at room temperature for 2–3 days. They can also be frozen for longer storage.

Orange Cardamom Zucchini Bread

This moist Orange Cardamom Zucchini Bread puts a bright summer twist on a classic with fresh orange zest, orange juice, and warm cardamom.

Orange Cardamom Zucchini Bread

Zucchini bread has always felt like a little piece of home to me.

Growing up, it was one of my mom's favorites. She made zucchini bread often, and hers was the classic Southern-style loaf flavored with warm cinnamon. It was the kind of quick bread that made the kitchen smell wonderful and never lasted very long.

I still love that classic version, but for summer, I wanted to take zucchini bread in a brighter direction.

Instead of cinnamon, I paired the mild, tender zucchini with fresh orange zest, orange juice, and a touch of cardamom. The orange brings a fresh citrusy flavor while the cardamom adds just enough warmth and depth without making the bread feel like a fall recipe.

The result is a moist, tender loaf that's lightly sweet, citrusy, and just a little unexpected.

It's lovely sliced for breakfast with a cup of hot tea, enjoyed as an afternoon snack, or served alongside fresh summer fruit. It's still zucchini bread at heart—just with a little California summer sunshine baked in.

Enjoy!

-- Ingredients

The ingredient list is simple, but each one has a purpose in creating the flavor and texture of this loaf.

• Fresh zucchini — Adds moisture and keeps the bread tender. There's no need to squeeze it completely dry.

• Canola oil — Keeps the bread moist and tender without adding a strong flavor. Vegetable or avocado oil are good substitutes.

• Granulated sugar — Provides balanced sweetness without making the loaf taste like cake.

• Eggs — Add structure and richness.

• Fresh orange zest — Brings concentrated orange flavor to the bread.

• Fresh orange juice — Adds additional citrus brightness and moisture.

• Vanilla extract — Rounds out the orange and cardamom flavors.

• All-purpose flour — Provides the structure for the loaf.

• Baking powder and baking soda — Work together to give the bread a light, tender rise.

• Salt — Balances the sweetness and enhances the other flavors.

• Ground cardamom — Adds a subtle floral, citrusy warmth that makes this zucchini bread distinctive.

-- Equipment

You'll only need a few basic kitchen tools:

• 9×5-inch loaf pan
• Box grater
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Microplane or fine grater for the orange zest
• Wire cooling rack

My Go-To's

• Loaf pan - this is my basic loaf pan, made in the USA, and it's a workhorse!
• Microplane - this is the best zester and Parmesan grater
• Box grater - another item I use constantly.  It has 3 grating sizes and a slicer which is great for charcuterie items and salads like zucchini and cucumber.  It's a very sturdy item.

-- Let's Make It Together

Start by shredding the zucchini and giving it a gentle squeeze to remove excess water. You want to keep some of that moisture for the bread.

Whisk the oil, sugar, eggs, orange zest, orange juice, and vanilla together. In a separate bowl, whisk the flour, leaveners, salt, and cardamom.

Add the dry ingredients to the wet and stir just until nearly combined. Gently fold in the zucchini, then transfer the batter to a prepared 9×5-inch loaf pan.

Bake at 350°F for about 50–60 minutes, checking the loaf around the 40-minute mark. If the top is browning too quickly, loosely tent it with foil.

Let it cool in the pan for about 15 minutes before transferring it to a rack to cool completely.

-- Perfecting the Baking Process

Don't Over-Squeeze the Zucchini - This is one of the most important details in the recipe. Zucchini contains a lot of water, and that moisture helps create the tender texture we want.  Give your shredded zucchini a gentle squeeze, but don't wring it completely dry.

Fresh Orange Makes a Difference - Use fresh orange zest and juice whenever possible. The zest contains concentrated citrus oils that provide much more orange flavor than juice alone.

Don't Overmix the Batter - Once the flour is added, stir just until the ingredients are almost incorporated. Fold in the zucchini gently and stop as soon as everything comes together.

Watch the Top Near the End - Quick breads can develop a beautifully golden top before the center is completely baked. Start checking the browning around 40 minutes. If it's getting too dark, loosely cover the loaf with foil and continue baking.

Let It Cool - It's tempting to slice into warm zucchini bread, but letting the loaf cool completely allows the crumb to set and makes it much easier to slice neatly.

-- Add Your Touch

There are a few easy ways to personalize this loaf:

• Add a simple orange glaze made with powdered sugar and fresh orange juice for a sweeter finish.
• Fold in a small handful of chopped pecans or pistachios for crunch.
• Sprinkle sliced almonds over the top before baking for a subtle nutty finish.
• For a more traditional version, replace the cardamom with cinnamon.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

A Bright Take on a Family Classic

Mom's cinnamon zucchini bread will always be the version that started it all, but I love how a simple change in flavor can make a familiar recipe feel completely different.

Orange and cardamom turn this classic quick bread into something bright enough for summer, while the zucchini keeps the loaf wonderfully moist and tender.

It's a little nod to Mom, with a fresh twist of my own.

Want to try my mom's Southern-style version of zucchini bread? See her classic cinnamon zucchini bread recipe → Mom's Old Fashioned Country Zucchini Bread

Before You Start

Should I peel the zucchini?
No. The peel is tender and adds a little color to the loaf. Simply wash the zucchini well before shredding.

How much should I squeeze the zucchini?
Just enough to remove obvious excess water. Don't wring it completely dry. The remaining moisture helps keep the bread tender.

Can I use bottled orange juice?
Fresh orange juice is preferable here because you're already using the zest, and fresh juice gives the bread a brighter flavor.

Can I substitute cinnamon for cardamom?
Absolutely. Cinnamon will give you a more traditional zucchini bread flavor. Use the same amount of ground cinnamon.

How do I know when the bread is done?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached. If you see wet batter, continue baking and check again after a few minutes.

How should I store zucchini bread?
Once completely cooled, wrap the loaf or place it in an airtight container. It can be kept at room temperature for a couple of days or refrigerated for longer storage.

Fresh Peach Almond Muffins

These tender peach almond muffins are filled with juicy fresh peaches, vanilla and almond, then finished with crunchy sliced almonds for an easy summer bake.

Fresh Peach Almond Muffins

I can't seem to resist the summer peaches this year.  

When I get the best peaches, I don't want to do too much to them. They're sweet, juicy, and full of flavor all on their own, so sometimes the best recipes are the ones that simply let the fruit shine.

That's exactly what I wanted with these Fresh Peach Almond Muffins.

They're tender and lightly sweetened, with little pieces of juicy peach tucked throughout the vanilla-almond muffin. A sprinkle of sliced almonds on top adds a little crunch, while just a touch of almond extract gives the peaches an extra layer of flavor without overpowering them.

And these aren't those overly sweet muffins that could almost pass for cupcakes. The peach really comes through.

They're perfect with a cup of hot tea in the morning, as an afternoon snack, or tucked into a basket for a summer brunch. If you've got good peaches right now, this is a simple way to make them the star of the show.

Enjoy!

Ingredients

These muffins keep things simple so the fresh peaches can take center stage. Vanilla and almond add a subtle layer of flavor, while sliced almonds give the tender muffins a little crunch.

For the Muffins

• Egg – Provides structure and helps create a tender crumb.
• 2% milk – Adds moisture and keeps the muffins soft.
• Canola oil – Helps create a moist, tender texture without adding a strong flavor.
• All-purpose flour – The foundation of the muffin batter.
• Granulated sugar – Adds just enough sweetness to complement the peaches without making the muffins overly sweet.
• Baking powder – Gives the muffins their lift and helps create those nicely rounded tops.
• Salt – Balances the sweetness and brings out the peach and almond flavors.
• Almond extract – Adds a delicate almond flavor that pairs beautifully with fresh peaches.
• Vanilla extract – Rounds out the flavors and adds warmth.
• Fresh ripe peach – The star of the recipe. Dice it into small pieces so the peach is distributed throughout every bite.
• Sliced almonds – Adds a little crunch inside the muffins.

For the Tops

• Sliced almonds – Creates a golden, crunchy topping.
• Coarse or turbinado sugar – Optional, but adds a subtle sparkle and delicate crunch to the tops.

Equipment

You don't need any special equipment for these muffins—just a muffin pan, a couple of mixing bowls, and a good knife for dicing the peach.

You'll Need

• 12-cup muffin pan
• 6 paper muffin liners
• Two medium mixing bowls
• Whisk
• Rubber spatula or wooden spoon
• Chef's knife
• Cutting board
• Wire cooling rack

My Go-To's

• 12-Cup Muffin Pan – A sturdy muffin pan helps the muffins bake evenly and develop nicely rounded tops.
• Rubber Spatula – Perfect for gently folding the peaches into the batter without overmixing.
• Wire Cooling Rack – Helps the muffins cool without becoming soggy underneath. 

Let's Make It Together

These muffins are wonderfully simple.

Start by lining every other cup of a muffin pan with six liners. Whisk together the wet ingredients in one bowl and the dry ingredients in another.

Combine the two just until the batter comes together, then gently fold in the diced peaches and almonds.

Divide the batter between the six prepared cups, top with more almonds and a sprinkle of coarse sugar, and bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 375°F and continue baking until the muffins are lightly golden and cooked through.

Let them cool for a few minutes before transferring them to a rack.

The result? Tender, peach-filled muffins with crisp almond edges and just the right amount of sweetness.

Perfecting the Baking Process

• Start With a Good Peach - Since peach is the main flavor, use a ripe, flavorful peach. It should be fragrant and give slightly when gently pressed.
• Dice the Peach Small - Cut the peach into roughly ¼-inch pieces. Smaller pieces distribute throughout the batter and give you a little peach in nearly every bite.
• Pat Very Juicy Peaches Dry - If your peach is exceptionally juicy, gently blot the diced pieces with a paper towel before adding them to the batter. This helps keep excess moisture from affecting the texture.
• Don't Overmix - Once the dry ingredients meet the wet ingredients, stir just until combined. A few small streaks of flour are better than overworked batter.
• Don't Skip the Temperature Change - The initial 425°F bake helps create the rise and domed tops. Reducing the oven to 375°F allows the muffins to finish baking without becoming overly dark.

Add Your Touch

These muffins are delicious as written, but there are a few easy ways to change them up:

• Add a light drizzle of vanilla glaze after the muffins cool.
• Substitute nectarines for the peaches.
• Add a pinch of ground cinnamon for a warmer flavor.
• Fold in a few white chocolate chips for a sweeter version.
• Add a little lemon zest to brighten the peach flavor.
• Swap the almonds for chopped pecans for a more Southern-inspired variation.

For this particular recipe, though, I'd keep the additions restrained. The simplicity is part of what makes the peaches stand out.

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

A Little Taste of Summer

There's something special about recipes that don't need much fuss to be good. When summer peaches are ripe and juicy, they don't need a lot of help—they just need the right supporting cast.

The combination of peach, vanilla, and almond does exactly that here.

If you're enjoying summer produce while it's still at its best, you might also like:

• Summer Peach & Burrata Salad with Mint & Balsamic Glaze
• Tropical Blueberry Coconut Lime Muffins
• Honeyed Fig Crostini with Cinnamon-Cardamom Mascarpone
• Fresh Summer Tomato Bruschetta with Mozzarella & Basil
• Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta

Before You Start

Can I use frozen peaches?
Fresh peaches are best for this recipe because they're the star, but frozen peaches can work in a pinch. Thaw them completely and drain or gently pat them dry before dicing.

Do I need to peel the peach?
No. You can peel it if you prefer, but the skin is perfectly fine to leave on. If the peach skin is particularly tough, peeling will give you a more uniform texture.

Why do you bake the muffins at two temperatures?
The initial high-temperature bake helps the muffins rise quickly and develop their rounded tops. Reducing the temperature after five minutes allows them to finish baking more gently.

Can I make more than six muffins?
Yes, but I specifically like this recipe as a small batch. If you want to make a larger quantity, the ingredients can be doubled to make 12 muffins.

How should I store them?
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them.