Step 1

Prepare the Dry Ingredients: In a large bowl, whisk together the dry ingredients: the flour, brown sugar, salt, sugar, and baking powder.

Step 2

Combine Wet Ingredients: In another bowl combine the wet ingredients. Beat the eggs then add the milk and melted butter, and mix well.

Step 3

Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined. Gently fold in the chopped peaches. Be careful not to overmix but to be sure to get all the pockets of flour incorporated.

Step 4

Preheat Oven: Preheat your oven to 425°F. Line two muffin tins with paper liners or grease the muffin cups and set aside.

Step 5

Let the Batter Rest: While the oven preheats, make sure to allow the batter to rest for 15 minutes, this makes the batter fluffier and will help the muffins rise while cooking.

Step 6

Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.

Step 7

Bake: Bake in the preheated oven at 425°F for 7 minutes, then turn the oven down to 350°F for the remaining cook time (15-18 minutes) or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Make Peach Glaze: Add the powdered sugar and diced peaches to a bowl and whisk together, the liquid from the fruit should be enough to create a liquid glaze when combined but add a little splash of milk as needed. (start with only ½ tsp of milk)

Step 10

Important Note: If you want big bakery style muffins, leave every other muffin tin empty leaving space between the baking muffins so they have more heat and room to rise. Fill each of the muffin tin cups to the very top. You will have less muffins (about 10-but they will have tall domes and look more like bakery style.