Peach Muffins

5 from 9 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Diet: Low Calorie, Low Fat, Low Lactose, Vegetarian

Keyword: ginger peach muffins, spiced peach muffins

Servings: muffins

Calories: 265kcal

Author: Kristina Tipps

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

Storing: 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.

Nutrition