I didn't expect it, but these peach muffins remind me so much of peach cobbler, that quintessential, delectable summer treat. I think it's the combination of cinnamon and brown sugar, along with fresh peaches of course, that really gives it that peach cobbler-like flavor. However, unlike peach cobbler, this is a fantastic breakfast treat that you can grab and take with you.
If you don't have access to fresh peaches or they are not in season, you can substitute frozen peaches. Allow them to sit at room temperature for about 30 minutes to partially thaw, then dice while they are still a bit frozen. They will be easier to dice if they're still slightly frozen.
We used this recipe as a base for these raspberry and white chocolate muffins and the result is just as fantastic.
- 2 cups all-purpose flour.
- 1½ teaspoon baking powder. Double acting.
- ½ teaspoon baking soda. Leavening agent that helps the muffins to rise. It reacts with the buttermilk.
- ½ teaspoon ground cinnamon. Adds flavor.
- ¼ teaspoon salt. Enhances flavor.
- 1 large egg. Binding agent. This helps the batter to hold together. To make an eggless version of this recipe, substitute ¼ cup of plain Greek yogurt for the egg. We did that in this recipe for eggless blueberry muffins, and they turned out great!
- ⅔ cup packed brown sugar. Light or dark. I used dark. To measure the brown sugar, pack it down into your measuring cup. Our recipe for butterscotch pancakes shows just how to do this.
- ¾ cup buttermilk. If you do not have buttermilk on hand, you can substitute an equal amount of regular milk and stir in ¾ tablespoon of white vinegar or lemon juice.
- ¼ cup unsalted butter. Melted and cooled.
- ½ teaspoon almond extract. This really helps to bring out the peach flavor.
- 1 cup peeled and diced fresh peaches. Dice into ½-inch pieces. You can substitute frozen. Thaw first and dice while slightly frozen.
Step 1. Preheat oven to 375°F (190°C). Grease and flour a 6-cup jumbo or 12-cup regular muffin pan. Alternatively, you can spray the muffin pan with baking spray (it has the flour built-in). Set the pan aside.
Step 7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 8. Cool muffins in muffin pan on a cooling rack for 15-20 minutes. Remove muffins from pan and allow to cool fully.
- Large bowl.
- Medium bowl.
- Electric mixer or wire whisk.
- 6-cup jumbo muffin pan or 12-cup regular muffin pan.
- Peach Streusel Muffins. In a small bowl, combine ⅓ cup all-purpose flour and 1½ tablespoon of granulated sugar. Chill and dice 2 tablespoons of unsalted butter. Press the butter into the flour/sugar mixture with the back of a fork or pastry cutter. Continue stirring and pressing until the mixture resembles a coarse meal. Sprinkle this mixture on top of unbaked muffins, dividing evenly. Our recipe for strawberry muffins with ginger crumb topping shows exactly how to do this.
- Mango Muffins. Substitute diced mango for peaches.
- Peach Almond Muffins. Stir ½ cup toasted chopped almonds into the batter.
- Apricot Muffins. Substitute diced apricots for peaches.
- Nectarine Muffins. Use nectarines instead of peaches.
Seal leftover muffins in a food storage bag. They will keep on your kitchen counter for a day or two, in your fridge for a week, and in your freezer, sealed in a freezer bag, for up to two months. Reheat in the microwave on high.
⏲️ Baking Time
25-30 minutes at 375°F (190°C).
❤️ More Muffins to Love
Don't stop with these peach muffins! We have more delicious muffin recipes just waiting to be made. 😀
Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!
- 2 cups all-purpose flour
- 1½ teaspoon baking powder Double acting.
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- ⅔ cup brown sugar Packed.
- ¾ cup buttermilk
- ¼ cup unsalted butter Melted and cooled.
- ½ teaspoon almond extract
- 1 cup peeled and diced fresh peaches You can substitute frozen. Thaw first.
- Preheat oven to 375°F (190°C). Grease and flour a 6-cup jumbo or 12-cup regular muffin pan. Alternatively, you can spray the muffin pan with baking spray (it has the flour built-in). Set the pan aside.
- In a large bowl, sift flour, baking powder, baking soda, cinnamon and salt. Set aside.
- Add the egg, brown sugar, buttermilk, melted butter and almond extract to a blender and blend for about 1 minute.Alternatively, you can add these ingredients to a medium bowl and beat with an electric mixer for about 1 minute.
- Pour wet ingredients into dry and stir to combine. Be careful to not overmix.
- Gently fold in peaches.
- Fill muffin cups ¾ full.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in muffin pan on a cooling rack for 15-20 minutes. Remove muffins from pan and allow to cool fully.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.