These soft and fragrant Peach Muffin Cookies combine the flavors of ripe peaches with the comforting essence of a classic muffin, all in a convenient cookie form.
Table of Contents
Ingredients and substitutions for Peach Muffin Cookies
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugar: Brown sugar helps create a nice deep flavor in our cookie dough, though you could replace with superfine or caster sugar or do a mixture of both sugars in half measure.
- Egg: The egg binds and add structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Peaches: Fresh peaches are used here that still have some firmness, however, you could most definitely substitute with frozen or canned peaches, but would recommend using less sugar. If you want to use other stone fruit here, plums and apricots would work well alongside the peaches.
See recipe card for quantities.
How to bake Peach Muffin Cookies:
Step 1: Cook: The peaches, sugar and lemon juice in a small saucepan until jammy in appearance.
Step 2: Mash: Half the mixture with a fork. Set aside.
Step 3: Whip it: Beat the butter and sugar until pale and fluffy.
Step 4: Egg it: Add in the egg and beat until well combined and fluffy.
Step 5: Flour it up: Add the dry ingredients and beat on low until just combined.
Step 6: Stir: Into your cookie dough and until fully combined.
Step 7: Scoop and press: Scoop up a portion of cookie dough into balls and pop onto your baking tray, pressing a deep indent into the middle.
Step 8: Spoon: A portion of the peaches into the center of each cookie.
Step 9: Bake: Place evenly on your baking tray and bake.
Step 10: Serve: Enjoy!
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Peach Muffin Cookies
Ingredients
Peaches
- 300 grams / 2 medium peaches pitted and cubed
- 25 grams / 2 tablespoons superfine/caster sugar
- 14 grams / 1 tablespoon lemon juice
Muffin cookies
- 130 grams / 4.58 ounces butter room temperature
- 100 grams / ยฝ cup brown sugar
- 55 grams / 1 large egg room temperature
- 240 grams / 1 ยฝ cups plain flour
- 4 grams / 1 teaspoon baking powder
- ยผ teaspoon sea or kosher salt
Optional
- 20 grams / 1 ยฝ tablespoons Demerara sugar
Instructions
Peaches
- Place the peaches, sugar and lemon juice into a small saucepan on medium heat, cooking until jammy in appearance, but the cubes still mostly hold their shape, approximately 10 minutes.
- Remove from the heat and roughly mash half the mixture with a fork. Set aside to cool.
Muffin cookies
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and continue to beat until well combined, beating for a further minute.
- Toss in the flour and baking powder and combine until no dry portions remain in your bowl.
- Scoop up a portion of dough and place onto your baking tray with 1 ยฝ inches between each cookie.
- Press the center with a tablespoon to make a well and spoon a portion of the peach mixture therein.
- Optional: Sprinkle over half a teaspoon of Demerara sugar over each cookie.
- Bake for 14 minutes or until lightly golden at the edges.
- Allow to sit on your baking tray for 3 minutes before transferring to cool completely.
- Serve up and Enjoy!
Notes
- Peaches: Fresh peaches are used here that still have some firmness, however, you could most definitely substitute with frozen or canned peaches, but would recommend using less sugar. If you want to use other stone fruit here, plums and apricots would work well alongside the peaches.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches. The indent in the center was made with a small scoop with a diameter of 4 centimeters / 1.57 inches, though you could do this with the back of a teaspoon.
Nutrition
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