This peach muffin recipe makes muffins with nicely domed tops, just like popular bakery style muffins. They are incredibly moist and flavorful, perfectly spiced with warming ginger and aromatic cinnamon. Sprinkle them with cinnamon sugar or coarse sugar crystals to create an even more sweet and savory muffin top. While these muffins are delicious with peaches, you can also make them with blueberries, cranberries, strawberries, blackberries, apples, and even mango!
If you've been reading my blog for a while now, you might know that my family loves muffins. We love muffins for breakfasts, snacks, and desserts. We love muffins with a piping hot cup of tea, cocoa, or coffee, and with a homemade iced tea or lemonade on a hot summer day. This means I am always thinking of new muffin recipes to try.
These cinnamon and ginger spiced peach muffins are a product of one child who hates peaches and one who can't get enough of them. The recipe came out so good that I had to make sure I shared it. In an effort to use up canned peaches that the baby wouldn't even think about touching, I came up with this recipe. It was a win-win since no peaches were thrown out and my muffin-loving daughter had a tasty snack with one of her favorite fruits!
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 oatmeal flax breakfast muffins and sweet strawberry cream-cheese filled muffins.
Because fresh peaches are not in season yet, I use canned peaches now. But in just a few months the farmer's market will reopen and peaches will be in overflowing the fruit crates. Just waiting to be churned into peach muffin batter! With as sweet and tasty as these muffins are with canned peaches, I cannot wait to see how flavorful they are will fresh, ripe juicy peaches.
This recipe uses common baking ingredients. The dry ingredients include all purpose flour, white sugar, baking powder, salt, cinnamon, and ginger.
The wet ingredients are: whole milk, vanilla extract, olive oil, and egg.
You will also need the star of the recipes: peaches. I use one 15 ounce can of peach slices. I rinse the syrup off and then dice them. You can replace canned peaches with 1 ½ cups of diced fresh peaches.
I also sprinkle my peach muffins with cinnamon sugar halfway through baking. This is optional, but it's a nice sweet and savory addition. Instead of cinnamon sugar, you can sprinkle them with coarse sugar crystals or a classic streusel topping.
If you're concerned about the sugar in these peach muffins, you can replace it with honey. Now, I do already use a little less sugar than other recipes do in proportion to the other ingredients, but I think honey would be a fine substitution.
For every 1 cup of sugar you should use ½ to ¾ cup of honey. While I have not yet tried this substitution, you should need to use no more than ½ 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.
Making peach muffins is very simple. All you need is one large mixing bowl, an 8 cup muffin tin, and your measuring cups.
First, preheat the oven and spray 8 muffin cups with cooking spray or fill with muffin liners.
Next, mix the flour, sugar, salt, baking powder, cinnamon, and ginger in the mixing bowl. In a measuring cup, add the egg, oil, milk, and vanilla extract and mix until combined.
Now pour the liquid ingredients into the dry and mix until the wet and dry are completely incorporated, being careful not to over mix.
Add the diced peaches and fold into the batter.
Pour into the muffin cups, filling each nearly to the top. Add a couple tablespoons of water to the empty cups. This will ensure that the muffins rise evenly
Bake your peach muffins for 20 minutes. Halfway through, sprinkle them with cinnamon sugar or coarse sugar crystals for added texture and sweetness.
Then insert a toothpick into the center to check for doneness. If it comes out clean, your muffins are done! If not, bake for another 2 minutes and repeat.
And last, enjoy! Peach muffins are perfect alongside a hot cup of tea, coffee, or a latte. On a hot summer day, enjoy this sweet snack with a big glass of this homemade lemonade or iced green tea with honey. Neither the peach muffins nor these refreshing thirst quenchers will disappoint!
Ginger Spiced Peach Muffins
- 1 ½ cup all purpose flour
- ⅔ cup sugar
- 2 teaspoon baking powder
- ¾ teaspoon cinnamon
- ¾ teaspoon ginger
- ½ teaspoon salt
- ⅓ cup olive oil
- 1 ½ teaspoon vanilla extract
- ½ cup whole milk
- 1 egg
- 1 can (15 oz) sliced peaches, rinsed and chopped into bit sized pieces
- 1 tablespoon cinnamon sugar for topping, optional
- Preheat oven to 400° and spray 8 muffin cups with cooking oil (or fill with muffin liners).
- In a large bowl, mix the flour, sugar, baking powder, cinnamon, ginger, and salt.
- In a measuring cup, mix the milk, vanilla extract, egg, and oil until well blended. Pour into the dry ingredients and mix with a fork until just combined, being careful not to overmix.
- Fold in the chopped peaches. Pour batter into muffin cups, filling ⅔ of the way.
- Fill the empty cups with a few tablespoons of water each. Bake for 10 minutes, sprinkle with cinnamon sugar, and bake for another 10 minutes or until the tops brown and a toothpick comes out clean.
Use another fruit in place of the peaches or a combination of fruits. Good choices are:
These peach muffins can also be made in jumbo or mini muffin cups. I love making mini muffins because they are the perfect size for my preschooler and baby, not to mention they keep mom and dad from portioning ourselves when it comes to sweets.
Mini muffins also take significantly less time to cook, so if you are short on time, mini muffins might be the way to go. They will bake in 7-10 minutes.
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 longer keeping and defrost a few hours before you plan to eat them.
I hope you enjoyed this recipe and will let me know what you thought in the comments below.