Description
Soft and buttery peach upside down mini cakes packed with fresh peaches and caramelized flavor.
Ingredients
Scale
- Non-stick cooking spray
- 1 tablespoon unsalted butter
- 6 teaspoons light brown sugar
- 3 fresh peaches
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F and grease a 12-cup muffin pan.
- Place butter and brown sugar into each muffin cup.
- Arrange peach slices over the sugar mixture.
- Whisk flour, baking powder, baking soda, and salt together.
- Beat butter and sugar until fluffy.
- Mix in egg and vanilla extract.
- Add half the dry ingredients, then buttermilk, then remaining dry ingredients.
- Fold diced peaches into the batter.
- Divide batter evenly into muffin cups.
- Bake for 25 to 30 minutes until golden.
- Cool for 5 minutes before flipping onto a wire rack.
- Serve warm with vanilla ice cream if desired.
Notes
- Fresh peaches work best for flavor and texture.
- Do not overmix the batter.
- Canned peaches can work if drained well.
- Store leftovers in an airtight container for up to 4 days.