These sweet and refreshing Peach Muffins are incredibly moist and flavorful, perfectly spiced with warming ginger and aromatic cinnamon. Sprinkle them with cinnamon sugar and extra coarse sugar to create an even more sweet and savory muffin. Make these muffins traditional size, jumbo or mini and in 1 bowl in under 30 minutes. Directions for oven and air fryer.
This peach muffin recipe has quickly become a family favorite, always stocked in the freezer for a quick snack or breakfast on the go. They are often found next to these filling and fiber-packed flaxseed muffins and sweet pumpkin cream cheese muffins.
Make peach muffins using juicy canned peaches all year round or with fresh ripe peaches during peach season. They will turn out sweet and delicious no matter what peaches you opt for.
If you really love peaches, enjoy peach muffins with a creamy peach milkshake or banana peach smoothie!
Craving More Muffin Recipes? Try These Next:
Ingredients & Substitutions
- Peaches: this recipe uses chopped canned peaches. Fresh peaches are also fine but require a little more preparation time.
- 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.
I like to sprinkle my muffins with extra coarse sugar and cinnamon sugar to give them a nice finishing touch. Classic streusel topping also is delicious on peach muffins.
Yield
Standard size: 8 muffins
Mini: 15 muffins
Jumbo: 5 muffins
How To Make Muffins With Peaches
Making peach muffins is very simple. All you need is one large mixing bowl, a standard size muffin tray with at least 8 cavities, measuring cups and a fork for stirring.
STEP 1: Preheat the oven to 400° Fahrenheit and line 8 muffin cups with muffin liners or spray with cooking oil.
STEP 2: 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.
STEP 3: Pour wet ingredients into the bowl of dry ingredients and mix with a fork until just combined, being careful not to overmix.
Fold in the chopped peaches.
STEP 4: Fill the muffin cups ⅔ with the batter. Sprinkle with cinnamon sugar and extra coarse sugar if using. Fill any empty cavities with a few tablespoons of water.
STEP 5: Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. For mini muffins bake for 10-12 minute and jumbo muffins for about 25 minutes.
Serve peach muffins with a cup of refreshing green tea or lemonade. Enjoy!
AIR FRYER: Follow steps 1-3 above. Scoop batter into silicone muffin cups filling them ⅔ full. Transfer to the air fryer and cook at 350°F (177°C) for 12 minutes. Insert a toothpick into the center to check for doneness, adding 1 minute at a time until cooked through if necessary. They may need up to 15 minutes.
Variations
- Dairy-free: use a plant-based milk like I do when making oat milk pancakes or almond milk pancakes.
- Egg-free: ditch the eggs and use homemade flax eggs or an egg substitute.
- Vegan: in addition to replacing the eggs and dairy milk like mentioned above, use unrefined coconut sugar instead of white sugar.
Pro Tips
- Don't overmix muffin batter. If you mix the batter too long you'll end up with dense muffins. Muffin batter should be mixed until all ingredients are just combined and nothing more. Use a wooden spoon or whisk instead of an electric mixer.
- Fill unused muffin cups with water. Put 2 tablespoons of water into any empty muffin cavities to give the muffins an even rise. The steam also prevents the tops of cracking.
- Make mini muffins for the kids or work/school lunches and snacks.
- Sprinkle the tops with cinnamon sugar and extra coarse sugar to give your peach muffins a bakery style look, texture and taste.
How To Store
Your peach muffins can be stored in an airtight container at room temperature for approximately 3 days. Store them in the freezer for up to 6 months and defrost a few hours before you plan to eat them.
Yes, fresh peaches can be used instead of canned peaches. You can peel the peaches first or leave the skins on depending on your preference.
While these muffins are my favorite with peaches, you can also make them using other fruits. They are excellent with strawberries, blueberries, mango, pears, apples, apricots, and raspberries.
If you're concerned about the sugar in these peach muffins, you can replace it with unrefined coconut sugar in the same amount or pure organic honey. For every 1 cup of sugar you should use ½ to ¾ cup of honey. You also want to reduce your liquid ingredients by ¼ cup, since honey in high in water. So you can reduce the milk to ¼ cup instead of ½ cup.
Yes, muffins can be cooked without using baking liners. Grease each muffin cavity generously with butter, olive oil, or cooking spray immediately before adding the batter.
Peach muffins are freezer-friendly for up to 6 months for optimal quality. Use freezer safe storage bags or tightly wrapped plastic wrap.
If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!
Peach Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ⅔ cup sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup extra virgin olive oil
- 1 ½ teaspoon vanilla extract
- ½ cup milk
- 1 egg
- 1 can sliced peaches 15 oz, drained and diced
- 1 tablespoon cinnamon sugar optional
- 2 tablespoon extra coarse sugar optional
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 into the bowl of dry ingredients and mix with a fork until just combined, being careful not to overmix. Fold in the chopped peaches.
- Fill the muffin cups ⅔ with the batter. Sprinkle with cinnamon sugar and extra coarse sugar if using. Fill any empty cavities with a few tablespoons of water.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Air Fryer Method
- Follow steps 1-3 above. Scoop batter into silicone muffin cups filling them ⅔ full. Transfer to the air fryer and cook at 350°F (177°C) for 12 minutes. Insert a toothpick into the center to check for doneness, adding 1 minute at a time until cooked through if necessary. They may need up to 15 minutes.
Norm
These look delicious. I have fresh peaches to use but unfortunately do not have olive oil. Anything I could use instead.
Kristina
Yes! You can use butter in the same quantity, or any other oil. Vegetable, coconut, canola, avocado oil are all great substitutes. If you don't have any of those, applesauce and mashed bananas will work too.
Pam
These are amazing. Quick and easy to make. Most importantly, delicious!