Peach Muffins

Peach Muffins are a soft, buttery recipe that are perfect for a morning pick-me-up. Made with juicy peaches, brown sugar, cinnamon, and vanilla extract.

These Peach Muffins are an easy Baked Good recipe perfect for breakfast. Delicious muffins like Cinnamon Streusel Muffins, Cranberry Orange Muffins, or this new recipe are a delicious, sweet breakfast perfect for holidays or weekend mornings. 

Peach Muffins in stack


If you love the taste of a classic Peach Pie or Cobbler, then this is the perfect muffin recipe for you. It takes that same delicious, Southern taste and brings it to the breakfast table. These Peach Muffins are absolutely bursting with sweet, tangy, fresh flavor from the peaches. The vanilla muffin and peaches combine to make a simple, delicate flavor that the whole family is sure to love. They’re the perfect recipe to bake in the springtime, or even enjoy on Easter morning. 

While they’re delicious enough to serve for a holiday or special occasion, Peach Muffins are also 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. 

Peach Muffin with bite removed


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 up to 6 months. 

  • Start by flash freezing the Peach 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. 



  • Prep: Preheat the oven to 350 degrees, and then line the muffin tin with paper muffin liners. 
  • Wet Ingredients: Add the sugar, brown sugar, eggs, vegetable oil, and vanilla extract to a large bowl or stand mixer. If it’s in a stand mixer set the mixer to its lowest speed and mix until smooth. It will only take about 30 seconds. Mixing it by hand may take longer, just stir until smooth. 
  • Dry ingredients: Slowly sift in the flour, baking soda, salt, and cinnamon to the wet ingredients. Mix them into the wet ingredients. Be careful not to overmix at this step. Keep the mixer on its lowest speed. Finally, fold in the chopped peaches. 
  • Bake: Scoop the batter into the prepared muffin liners to about ¾ full. Put in the oven for 20-22 minutes. Stick a toothpick in the center of one of the muffins to make sure they’re done baking. If it comes out without any batter on the toothpick then the muffins are done baking. 

Peach Muffins in cupcake tin


  • 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 maple syrup or coconut sugar as the sweetener. 
  • Gluten-free: For dietary needs, you can make Gluten-Free Peach 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. 



  • Serve: You can keep Peach Muffins at room temperature for 2 days. To keep them soft and moist put them in a ziplock bag or other airtight container and keep them in a dry, cool place. 
  • Store: Once the muffins have cooled to room temperature, you can put them in an airtight container and store them in the fridge for up to a week. 
  • Freeze: Peach Muffins will keep well in the freezer for up to 6 months. Transfer the muffins to a fridge and let them thaw overnight, in the morning you can reheat them or eat them cold. 

Peach Muffins in stack

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Peach Muffins

Peach Muffins are a soft, buttery recipe that are perfect for a morning pick-me-up. Made with juicy peaches, brown sugar, cinnamon, and vanilla extract.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 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


  • 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 and 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.


Calories: 223kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 157mg | Potassium: 77mg | Fiber: 1g | Sugar: 19g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Keyword: Peach Muffins

Peach Muffins collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. 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!

    1. So delicious!
      I did make slight change, I had a jar of peach jam that didn’t seal so I added that instead of good!
      I omitted 1/2 cup sugar as the jam already has sugar
      Definitely be making this again

  2. 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.

  3. 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

    1. Yes to both questions and let us know how it turns out. Hope you enjoy your vacation!

  4. 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!

  5. Very good, I used frozen Colorado Palisade peaces from last years season and they came out great. I will definitly make this recipe again.

  6. 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.

  7. 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.

    1. 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.

  8. 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!!!

  9. 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.

  10. 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!