Sally's baking addiction never leads me astray, so this peach muffin recipe is a winner!! amy, the best he loved it shopping with her family too!! here's the recipe: I omitted the frosting. we don't think it needs it . The Best Peach Muffins These bakery-style peach muffins are soft, fluffy, perfectly moist, and loaded with juicy fresh peaches in every bite. The hint of cinnamon and allspice adds just the right amount of warmth without overpowering the peaches. They bake up with beautifully tall muffin tops and are delicious on their own or drizzled with a simple vanilla glaze. Ingredients 1¾ cups (219g) all-purpose flour 1 tsp baking soda 1 tsp baking powder ½ tsp ground cinnamon ⅛ tsp ground allspice ½ tsp salt ½ cup (113g) unsalted butter, softened ½ cup (100g) packed light or dark brown sugar ¼ cup (50g) granulated sugar 2 large eggs, room temperature ½ cup (120g) plain yogurt or sour cream, room temperature 2 tsp pure vanilla extract 2 Tbsp milk, room temperature 1¾ cups (300–320g) peeled and chopped peaches (about 3 peaches) Optional Vanilla Glaze 1 cup (120g) powdered sugar 3 Tbsp heavy cream (or milk for a thinner glaze) ½ tsp vanilla extract Instructions Preheat oven to 425°F. Line a 12-cup muffin pan with paper liners or grease well. Whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the yogurt (or sour cream) and vanilla. Add the dry ingredients to the wet ingredients, alternating with the milk. Mix just until combined. Gently fold in the chopped peaches. Divide the batter evenly among the muffin cups, filling them nearly to the top. If using a coarse sugar topping, sprinkle it over the batter and gently press it in. Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 16–19 minutes, for a total bake time of 21–24 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Optional Glaze: Whisk together the powdered sugar, heavy cream, and vanilla until smooth, then drizzle over cooled or slightly warm muffins. These muffins are best the day they're baked, but they also freeze beautifully for an easy breakfast or snack later. - @smalltowninfluencer