These peach muffins are light, fluffy, and easy to make with simple pantry ingredients. They’re full of sweet peach chunks and a hint of vanilla or cinnamon for extra flavor. Whether you use fresh summer peaches or keep it simple with canned fruit, this recipe delivers delicious results every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon (optional)
Eggs
Granulated sugar
Brown sugar
Vegetable oil or melted butter
Vanilla extract
Greek yogurt or sour cream
Diced peaches (fresh, canned, or frozen)
Directions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk eggs, granulated sugar, brown sugar, oil (or butter), vanilla, and yogurt or sour cream until smooth.
Add the wet ingredients to the dry ingredients and mix gently until just combined—do not overmix.
Fold in the diced peaches evenly throughout the batter.
Spoon the batter into the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes 12 standard muffins. Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
Crumb Topping: Add a brown sugar streusel on top for extra texture.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Mini Muffins: Use a mini muffin tin and bake for 10–12 minutes.
Nutty Addition: Add chopped pecans or almonds to the batter or on top.
Peach & Cream Cheese: Swirl in softened cream cheese for a rich twist.
Storage/Reheating
Storage: Store muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Freezing: Freeze cooled muffins in a zip-top bag or container for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.
Reheating: Warm in the microwave or oven to revive freshness.
FAQs
Can I use canned peaches?
Yes, just drain them well and pat dry before chopping to avoid excess moisture.
Do I need to peel fresh peaches?
Peeling is optional. The skin softens during baking, but you can peel them if you prefer a smoother texture.
Can I use frozen peaches?
Yes, but thaw and drain them before using. Chop if the pieces are large.
How do I keep muffins moist?
Using yogurt or sour cream adds moisture, and avoiding overmixing prevents dry texture.
Can I reduce the sugar?
Yes, reduce sugar slightly to taste, but keep enough to balance the tartness of the peaches.
Are these muffins freezer-friendly?
Absolutely. Let them cool completely, then freeze individually wrapped or in a container.
Can I make these dairy-free?
Yes, substitute yogurt with a dairy-free alternative and use oil instead of butter.
How do I know when muffins are done?
Insert a toothpick in the center—it should come out clean or with a few crumbs.
Can I add other fruits?
Yes! Try blueberries, raspberries, or chopped nectarines for a mixed fruit version.
Should I coat the peaches in flour?
Optional, but coating them in a bit of flour helps prevent them from sinking in the batter.
Conclusion
Peach muffins are a delightful way to enjoy the sweet, sunny flavor of peaches in a soft, portable treat. Whether you’re using peak-season produce or pantry staples, these muffins are easy to whip up and guaranteed to brighten your day. They’re perfect for breakfast, brunch, or anytime you need a little homemade comfort.
Peach muffins are soft, moist, and packed with juicy peach chunks, making them a delicious treat for breakfast, brunch, or a sweet snack. They’re easy to make and work with fresh, canned, or frozen peaches year-round.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
2 eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
3/4 cup Greek yogurt or sour cream
1 1/2 cups diced peaches (fresh, canned, or frozen—drained if needed)
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
In another bowl, whisk eggs, granulated sugar, brown sugar, oil or butter, vanilla, and yogurt or sour cream until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the diced peaches evenly throughout the batter.
Spoon the batter into the muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Drain and pat dry canned or frozen peaches to avoid excess moisture.Top with brown sugar streusel for added texture and sweetness.Use a 1:1 gluten-free flour blend for gluten-free muffins.Mini muffins: bake for 10–12 minutes.Store at room temperature for 3 days or freeze for up to 2 months.
