Print

Peach Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
  3. In another bowl, whisk eggs, granulated sugar, brown sugar, oil or butter, vanilla, and yogurt or sour cream until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold in the diced peaches evenly throughout the batter.
  6. Spoon the batter into the muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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.

Nutrition

Find it online: https://cookibly.com/peach-muffins/