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    Home » Baked Goods, Cookies & Cereal » Peach Muffins

    Peach Muffins

    First Published: Apr 2, 2021 · Modified: Jun 17, 2022 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    These homemade peach muffins have the distinctive flavor of peach cobbler. Brown sugar, cinnamon, butter and fresh peaches blend together to make a tasty little summery muffin.
    Jump to Recipe
    Close up of three peach muffins on a green plate

    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.

    Jump to:
    • 🍑 Ingredients
    • 📝 Instructions
    • 🥣 Equipment
    • 💡 Variations
    • ❄️ Storage
    • ⏲️ Baking Time
    • ❤️ More Muffins to Love
    • 📖 Recipe

    🍑 Ingredients

    Peach muffins ingredients
    • 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.

    📝 Instructions

    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.

    Overhead view of dry ingredients in a mesh strainer over a large glass bowl
    Step 2. In a large bowl, sift flour, baking powder, baking soda, cinnamon and salt. Set aside.
    Overhead view of wet ingredients and brown sugar in a blender
    Step 3. 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.
    Overhead view of wet and dry ingredients combined in a glass bowl
    Step 4. Pour wet ingredients into dry and stir to combine. Be careful to not overmix.
    Overhead view of diced peaches in a glass bowl with batter
    Step 5. Add diced peaches.
    Overhead view of diced peaches being folded into batter in a glass bowl
    Gently fold them in.
    Overhead view of peach muffin batter in a muffin tin
    Step 6. Fill muffin cups ¾ full.

    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.

    Click here to learn how to make these peach muffins in a visual story.

    🥣 Equipment

    • Large bowl.
    • Blender.
    • Medium bowl.
    • Electric mixer or wire whisk.
    • 6-cup jumbo muffin pan or 12-cup regular muffin pan.
    Three muffins on a green plate

    💡 Variations

    • 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.

    ❄️ Storage

    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.

    Two peach muffins cut in half sitting on a green plate

    ⏲️ 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. 😀

    • Strawberry muffins on a blue plate with sliced strawberries
      Strawberry Muffins with Ginger Crumb Topping
    • Three biscuit muffins on a white plate with one cut in half exposing the jam inside
      Biscuit Muffins
    • Overhead view of muffins in a napkin-lined bowl
      Maple Bacon Muffins
    • Orange craisin muffin on crinkled paper
      Orange Craisin Muffins

    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!

    📖 Recipe

    Close up of three peach muffins on a green plate

    Peach Muffins

    Heavenly Home Cooking
    These homemade peach muffins have the distinctive flavor of peach cobbler. Brown sugar, cinnamon, butter and fresh peaches blend together to make a tasty little summery muffin.
    4.72 from 7 votes
    Print Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Breakfast
    Cuisine American
    Servings 6 jumbo muffins
    Calories 355 kcal

    Equipment

    Large bowl
    Blender
    Medium bowl
    Electric mixer
    6-cup jumbo muffin pan
    Prevent your screen from going dark

    Ingredients
     
     

    • 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.

    Instructions
     

    • 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.

    Nutrition Facts

    Calories: 355kcal (18%)Carbohydrates: 60g (20%)Protein: 7g (14%)Fat: 10g (15%)Saturated Fat: 6g (38%)Trans Fat: 1gCholesterol: 55mg (18%)Sodium: 346mg (15%)Potassium: 182mg (5%)Fiber: 2g (8%)Sugar: 28g (31%)Vitamin A: 415IU (8%)Vitamin C: 2mg (2%)Calcium: 130mg (13%)Iron: 2mg (11%)

    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.

    Total Servings 6 jumbo muffins
    Keyword easy, freezable, holiday, make-ahead, summer recipe, sweet
    Tried this recipe?Let us know how it was!
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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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