Peach Muffins are a soft, buttery recipe, perfect for a morning pick-me-up. Fresh fruit and sweet spices are a great way to start any day!
Peach Muffins are delicious enough to serve for a holiday or special occasion, and are wonderfully easy to make. After combining the batter, you just bake the muffins until golden brown. The total time for the recipe is just 30 minutes, and they’ll come out moist, buttery, and soft.
Sabrina’s Peach Muffins
Do you love peach flavor? This recipe takes that same irresistible, Southern pie taste and brings it to the breakfast table. These fresh Peach Muffins are bursting with sweet, tangy, fresh flavor from the peaches that the whole family is sure to love. They’re an easy Baked Goods recipe perfect for breakfast along with Cinnamon Streusel Muffins and Cranberry Orange Muffins for busy weekday mornings.
Recipe Card
Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar , packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups peaches , chopped
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with muffin liners.
- To your stand mixer (or a large bowl with a hand mixer), add the sugar, brown sugar, eggs, vegetable oil, and vanilla extract.
- Mix on the lowest speed setting until smooth, about 30 seconds.
- Sift together flour, baking soda, salt, and cinnamon then add it to the wet ingredients until just combined on the lowest speed setting.
- Fold in the peaches, then scoop into the muffin liners.
- Bake for 20-22 minutes.
Nutrition
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Table of Contents
Kitchen Tools and Equipment
- Stand Mixer or Hand Mixer: Essential for combining the sugars, eggs, oil, and vanilla extract until smooth. A hand mixer works equally well if you don’t have a stand mixer.
- Muffin Tin: A standard 12-cup muffin tin is ideal.
- Muffin Liners: They prevent the muffins from sticking to the tin and make for easy removal and cleanup.
- Sifter: Used for sifting flour, baking soda, salt, and cinnamon together. This ensures a smooth, lump-free batter.
- Mixing Bowls: You’ll need at least two bowls – one for the wet ingredients and one for the dry ingredients.
- Measuring Cups and Spoons: Precision is key in baking, so accurate measuring tools are essential.
- Spatula: A spatula is perfect for folding the chopped peaches into the batter, ensuring even distribution without over-mixing.
- Scoop or Spoon: For transferring the batter into the muffin liners, a standard ice cream scoop will work best. This helps in portioning the batter evenly.
Can I Make These Ahead of Time?
If you want to make these muffins ahead of time, they freeze very well. It’s especially great if you make a double batch of the muffins. Then you can serve some the day of and save the rest for 3 to 6 months. Start by flash-freezing the Peachy Muffins for an hour while still in the muffin tin. Once they’re frozen solid, transfer the muffins to a freezer bag. Flash-freezing them will ensure they don’t freeze together.
How to Store Peach Muffins
- Store: For storing leftover muffins, place them in an airtight container and keep at room temperature. They remain fresh for up to 2 days. This method preserves their moisture and prevents drying out.
- Reheat: To reheat, place muffins in a microwave-safe dish and heat for 15-20 seconds. This restores their warmth and soft texture, making them taste freshly baked.
- Freeze: Freeze muffins by wrapping them individually in cling film and placing them in a freezer-safe bag. They can be frozen for up to 3 months. This process locks in freshness and flavor, ideal for long-term storage.
Frequently Asked Questions
Absolutely! If fresh peaches aren’t available, canned peaches are a great substitute. Just be sure to drain them well to avoid extra moisture in your muffin batter.
Yes, you can use granulated sugar as a substitute. While brown sugar adds a unique moisture and flavor, using only granulated sugar will still result in delicious muffins. You can also make your own brown sugar by mixing a cup of granulated sugar with a teaspoon of molasses in a bag. You can add more molasses to make it a darker brown sugar.
While not essential, paper liners make it easier to remove the muffins and help with cleanup. If you don’t have liners, be sure to grease the muffin cups well with unsalted butter or other cooking spray.
Replacing baking soda with baking powder in Muffins can alter the texture and flavor, as baking powder is less potent and lacks the same reaction with the ingredients. It’s best to use baking soda if you can.
Yes, frozen peaches can be used. Thaw them first and drain any excess liquid to maintain the consistency of the muffin batter.
For the Peach Muffins recipe, whether to peel the peaches or not depends on your personal preference. Peeled peaches will give a smoother texture to the muffins and ensure a consistent, tender bite throughout. However, keeping the skin on can add a bit of texture and color. The skin of peaches is edible and softens when baked, but some people might prefer the texture without the skin. If you choose to peel the peaches, a quick blanching in boiling water followed by a plunge into ice water can make the peeling process easier.
Variations
- Oil: If you’d prefer, you can replace the vegetable oil in this recipe with coconut oil or applesauce. Use the same amount of coconut oil or applesauce as the recipe instructs for the vegetable oil.
- Sweetener: To replace the regular white sugar or brown sugar in this recipe you can use equal parts coconut sugar as the sweetener or replace the ½ cup sugar with 6 tablespoons of maple syrup.
- Gluten-free: For dietary needs, you can make Gluten-Free Muffins. Just replace the flour with almond flour, oat flour, buckwheat flour, or arrowroot flour.
- Fruit: Along with the peaches in the recipe you can mix in other fruits like raspberries, cranberries, or blueberries.
Related Recipes
More Delicious Fruit Muffins
Photos used in previous versions of this post.
My fella and I love, love, love these muffins.
So glad you and your fella love these muffins! What a fun comment :). Thanks for the five star review.
Made these on a whim after I noticed me peaches starting to go bad. Easy to follow and I had all the ingredients in the pantry! My partner loved them! Will make again!
So glad you guys enjoyed the muffins Anamaria and appreciate your kind review.
Delicious, I just added some blueberries and used just 1/2 cup of brown sugar and no white sugar. It was the perfect amount of sugar and healthier for a toddler to eat. Thank you!
I didn’t use any of the sugar, just 1/2 cup of pure maple syrup and it was delicious!
I followed the recipe exactly. These muffins are absolutely delicious. Thank you ?
Delish! I made them today easy to follow
So delicious!
I did make slight change, I had a jar of peach jam that didn’t seal so I added that instead of peaches..so good!
I omitted 1/2 cup sugar as the jam already has sugar
Definitely be making this again
So good! I’ll definitely be making this again. I substituted oil with bananas.
These muffins are good. I didn’t have vanilla extract and they were still slightly sweet because of the fresh peaches. I will definitely make them again.
Can you make this in a loaf pan as a bread ? An can I use self rising flour so I don’t have to use the baking soda ? Going to try this for our family week vacation to the lake for everyone to snack on… it looks delicious
Yes to both questions and let us know how it turns out. Hope you enjoy your vacation!
These are wonderful! Used fresh Texas peaches! I did try to freeze a couple, hope that works, they are so moist, I’m not sure. But the taste and texture is awesome!
Very good, I used frozen Colorado Palisade peaces from last years season and they came out great. I will definitly make this recipe again.
Excellent recipe; will definitely be making these again!
Made these today and doubled tge recipe. Awesomeness! Will be making these again. I might sprinkle a little raw sugar on top sometime, just to dress them up a little.
Not very good muffins went flat. Will not make theses again!
Amazing!
It is not peach season. Can I use store bought canned peaches?
Outstanding. Love the recipe. Nice and moist. We had a bumper crop of peaches last year and I used this recipe to make a batch of peach muffins as we had leftover from our peach jam.
Excellent recipe. Will definitely make again.
I have home canned peaches can I use these?
Yes, drain well and dry with paper towels first. 🙂
Can you use whole wheat flour and if you out sugar for maple syrup how much?
I’m sure you can use whole wheat flour, as for the maple syrup, I’m not too sure how that would affect the recipe.
Husband loves the muffins.
I used Maple Syrup and coconut oil and my dry ingredients was 1 1/2 cup bisquick.
OMGosh these are amazing. (I used my neighbors home grown peaches) So good!!!
YUM!!! Homegrown peaches, you can’t beat that!!
Did you make as a biscuit or in muffin tin
A muffin tin
Do you peel the fresh peaches?
I doubled this recipe and used 2 cups peaches and 1 cup raspberries (both fresh and chopped small). They are out of this world! The best muffins I have ever tasted! I’ve made them twice in one week and have gifted some. Everyone raves about how delicious they are.
i made these muffins except i didn’t get much peach flavour! i’m not sure why this is :/
Do you peel the peaches?
Wow, peaches! This Peach muffin recipe is best for breakfast when you’re on the go for work and also for snacks with my friends and family. Thanks for the recipe!
You’re welcome, Hannah!