Peach Muffins Recipe

12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

Do you love peach flavor? This recipe takes that same delicious, Southern pie taste and brings it to the breakfast table. These fresh Peach Muffins are 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 a bright 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.

These Peach Muffins are an easy Baked Goods recipe perfect for breakfast. Delicious muffins like Cinnamon Streusel Muffins and Cranberry Orange Muffins are also delicious, sweet breakfasts, and perfect for holidays or made ahead for busy weekday mornings.

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 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.

Peach Muffin with bite removed

Sabrina’s Easy Peach Muffins Recipe

Sabrina’s Peach Muffins is a recipe that perfectly captures the essence of summer! This recipe stands out for its use of fresh, juicy peaches, enveloped in a tender, cinnamon-infused batter. Originating from traditional American baking, these muffins bring a unique twist with a double dose of sugar – both white and brown – for a deeper, caramel-like sweetness. The process is simple yet rewarding: mix wet and dry ingredients separately, fold in the luscious peach chunks, and bake to golden perfection. What makes this version special is its emphasis on the natural sweetness and moisture of peaches, making each bite a delightful, fruit-filled experience. Perfect for a cozy morning treat or a sweet afternoon snack, these muffins are a true celebration of seasonal flavors. If you love the taste of a classic Peach Pie or Peach Cobbler, then this is the perfect muffin recipe for you.


  • Sugar: ½ cup – Provides sweetness and helps in browning the muffins.
  • Brown Sugar: ½ cup, packed – Adds a rich, sweet, molasses-like flavor.
  • Eggs: 2 large – Acts as a binder to the flour.
  • Vegetable Oil: ½ cup – Ensures the muffins are moist and tender.
  • Vanilla Extract: 1 teaspoon – Brings a subtle depth to the overall flavor of the muffins. We recommend using real vanilla extract for real taste!
  • Flour: 1 ½ cups – This is the base of this recipe. You can use all-purpose flour. 
  • Baking Soda: ½ teaspoon – A leavening agent, helps the muffins rise.
  • Salt: ½ teaspoon – Balances and intensifies the flavors.
  • Ground Cinnamon: ½ teaspoon – Adds a warm, spicy note.
  • Peaches: 1 ½ cups, chopped – The star ingredient, providing juicy, fruity bursts in every bite.
Peach Muffins in stack

Kitchen Tools and Supplies

  • 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: This is where you’ll bake the muffins. A standard 12-cup muffin tin is ideal.
  • Muffin Liners: These liners 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 overmixing.
  • Scoop or Spoon: For transferring the batter into the muffin liners. This helps in portioning the batter evenly.

How to Make Peach Muffins

Time needed: 30 minutes.

  1. Prep

    Preheat the oven to 350 degrees, and then line the muffin tin with paper muffin liners. 

  2. Mix 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. 

  3. Add in 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. 

  4. 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. 

Nutritional Facts

Nutrition Facts
Peach Muffins
Amount Per Serving
Calories 223 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Cholesterol 31mg10%
Sodium 157mg7%
Potassium 77mg2%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 108IU2%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Peach Muffins in cupcake tin

How to Store Peach Muffins

Keeping Peach Muffins Fresh

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.

Reheating Tips for Peach Muffins

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.

Freezing Peach Muffins

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

Can I use canned peaches instead of fresh ones?

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.

What if I don’t have brown sugar? Can I just use granulated sugar?

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. 

Is it necessary to use paper liners in muffin cups?

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.

Can I substitute baking powder if I don’t have baking soda?

Replacing baking soda with baking powder in Peach 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.

I only have frozen peaches. Can they be used in place of fresh peaches?

Yes, frozen peaches can be used. Thaw them first and drain any excess liquid to maintain the consistency of the muffin batter.

Should I peel the peaches first?

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.

Peach Muffins in stack

Recipe Card

Peach Muffins

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

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Variations on Peach Muffins

  • 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 equal parts coconut sugar as the sweetener. 
    • Maple Syrup Substitution: Replace the ½ cup of sugar with approximately ⅜ cup (6 tablespoons) of maple syrup. When substituting maple syrup for granulated sugar, you typically use less maple syrup because it’s liquid and sweeter than sugar. In this case, using ⅜ cup of maple syrup should work well in the recipe.
  • 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. 

More Easy Peach Recipes

Peach Muffins Pin

Photos used in previous versions of this post.

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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!