These easy Peach Muffins are soft, moist and packed with fresh juicy peaches. They're quick to mix together and make a delicious summer breakfast or snack. Make them with canned or frozen peaches when fresh peaches aren't in season so you can enjoy them all year round.
This recipe has quickly become a family favorite. I make them ahead of time and they're always stocked in the freezer for a quick snack or breakfast on the go. Peach muffins are often found next to these filling and fiber-packed flaxseed muffins, cream-cheese filled strawberry muffins and sweet pumpkin cream cheese muffins.
Need more peach recipe ideas? Check out this yogurt dressed fruit salad, creamy peach milkshake, peach hand pies and banana peach smoothie too!
Table Of Contents
Why You'll Love Our Peach Muffins
- They're a fruity but not-too-sweet muffin that works as a snack or breakfast.
- They can be made with canned peaches all year round or with fresh peaches when they're in season.
- It's an easy way to sneak fruit to your picky eaters!
Ingredients and Substitutions
- Peaches: this recipe uses chopped canned peaches or fresh peaches.
- Spices: ground cinnamon and ground ginger. A bit of nutmeg can also be used for a more autumn-inspired muffin.
- All-purpose flour
- Sugar: white sugar sweetens these muffins. For a healthier option, unrefined coconut sugar can be used. It actually adds delicious flavor!
- Milk: use any type of milk, dairy or plant-based. My favorite non-dairy milks for these muffins are oat milk and almond milk. If using dairy milk, the higher the fat content the more calories your muffins will be.
- Egg: to go egg-free use flax eggs.
- Extra virgin olive oil: I use this in most of my muffins to keep them a bit healthier, but any type of neutral cooking like vegetable oil works.
- Vanilla extract: almond or lemon extract also work!
- Cinnamon sugar (optional): this is for sprinkling on the top if desired.
- Extra coarse sugar (optional): also for sprinkling on the top if desired.
Classic streusel topping is delicious on peach muffins.
Can I Use Fresh Or Frozen Peaches?
Yes! Fresh peaches are best for peach muffins because they have the sweetest flavor and a juicy texture. Choose ripe but firm peaches and dice them into small pieces before folding them into the muffin batter.
You can also use frozen peaches when fresh peaches aren't in season. Thaw them first and squeeze out any extra liquid so the muffins don't become too wet. Pat them dry before adding to the batter.
Can I Use Canned Peaches?
Yes, canned peaches can be used. Drain them very well and pat them dry before dicing into small pieces and adding to the batter.
Do I Need To Peel The Peaches?
No, you do not need to peel the peaches but you can depending on your preference.
Instructions
- Preheat the oven to 400° Fahrenheit and line 8 muffin cups with muffin liners or spray with cooking oil.
- To a large mixing bowl add the all-purpose flour, cinnamon, ginger, sugar, baking powder and salt. Mix. In a measuring cup, mix the milk, vanilla extract, egg, and olive oil until well blended.
- Pour the bowl of liquid ingredients into the bowl of dry ingredients and mix with a fork until just combined, being careful not to over-mix. Fold in the chopped canned peaches.
- Fill the muffin cups ⅔ with the batter. Sprinkle with cinnamon sugar and extra coarse sugar if using.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Kristina's Tip
For an even rise, fill any empty muffin cups with a few tablespoons of water.
How To Store
Your peach muffins can be stored in an airtight container at room temperature for approximately 3 days.
How To Freeze
Store them in the freezer for up to 6 months and defrost a few hours before you plan to eat them.
Recipe
Peach Muffins
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup sugar
- 2 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon salt
- ⅓ cup extra virgin olive oil
- ½ teaspoon vanilla extract
- ½ cup milk
- 1 large egg
- 1 can peaches 15 oz, chopped
- 1 tablespoon cinnamon sugar
- 2 tablespoon extra coarse sugar
Instructions
- Preheat the oven to 400° Fahrenheit and line 8 muffin cups with muffin liners or spray with cooking oil.
- To a large mixing bowl add the all-purpose flour, cinnamon, ginger, sugar, baking powder and salt. Mix. In a measuring cup, mix the milk, vanilla extract, egg, and olive oil until well blended.
- Pour the bowl of liquid ingredients into the bowl of dry ingredients and mix with a fork until just combined, being careful not to over-mix. Fold in the chopped canned peaches.
- Fill the muffin cups ⅔ with the batter. Sprinkle with cinnamon sugar and extra coarse sugar if using.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Notes
Nutrition
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