Soft, Moist and Bursting with flavor, these peach muffins capture the sweet taste of summer. Made with fresh peaches or nectarines and a splash of vanilla and spices.
Delicious Peach Muffins
Every summer I take my kids to a local orchard to pick peaches. There are so many different things we do with our peaches from pies to cobblers and from canning slices to jams. My all-time favorite way to use these juicy peaches is to make muffins.
First of all, we love to eat muffins for breakfast at our home and these peach muffins come to the top of our favorites list. It’s hard to only eat one, as they are a nice sweet pick-me-up any time of the day.Jump to Recipe
What Makes a Good Muffin?
- Let your ingredients come to room temperature. (take them out of the refrigerator about an hour before baking)
- Do no over mix the batter, a few lumps is okay. Practice the art of a gentle fold.
- If the batter seems runny, add flour one tablespoon at a time until it can hold your spatula upright.
- Help yourself by using Liners or Grease the entire muffin tin, not just the holes. You want to be able to remove your muffins without them being stuck to the sides.
- Fill muffin tins three-fourths full; they will expand with baking and come all the way to the top.
- Slide a baking sheet under the muffin tin to help prevent the bottoms from getting too dark in the oven. This also helps with cleanup in case there is overflow.
- Do not over-bake the muffins, always start with lesser amount of time the recipe calls for.
- Allow muffins to cool in the pan at least 10 minutes before removing them. They tend to break apart if you remove them right away.
Calling All Peach Lovers Out There
This recipe is a basic muffin recipe, but it’s those juicy peaches mixed in that makes it oh so moist and flavorful. Peaches go best with ginger and cinnamon which you will find as our spices in this peach muffin. The hint of vanilla and almond flavors really compliment the peach flavor.
Fresh and frozen peaches will both work in this recipe. That means regardless of the season, you can enjoy these all year long! No modifications need to be made to this recipe if you are using frozen; it actually works best to mix them in frozen into the batter, no need to thaw. I like to freeze any of my extra peaches just to make these during those cold months when I dream of warm summer days.
If you don’t have Peaches on hand, you can substitute them for Nectarines. They are a little more tart than peaches, but still oh so yummy.
You may want to double the recipe because these peach muffins will go fast!
Best Muffin Baking Supplies:
- For a standard muffin pan, I love to use these Wilton ones. I’ve also made these peach muffins in a Wilson Mini Muffin Pan for a sweet baby shower brunch.
- I’m also in love with these mixing bowls that stack together.
- Are you one of those people that only love the muffin tops? There is a muffin pan for you! It’s super shallow and only makes the tops, just make sure you spray that pan well!
- Pro tip: For less mess and consistent measurements, try these cookie scoops for pouring the batter into the muffin liners. It will make it a faster process and it also works great for cupcakes.
Here is the Peach Muffin Recipe:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups diced peaches (about 1 large peach)
- Heat oven to 400 degrees F.
- Line a regular sized muffin tin with 9 paper liners. Add a little water to the remaining empty cups.
- Whisk flour, sugar, baking powder, ginger, cinnamon and salt until well blended.
- In a separate container, whisk together vegetable oil, egg, milk, vanilla and almond extract until blended.
- Pour dry ingredients into the bowl of wet ingredients and stir until just combined. Do not over mix!
- Fold in the peaches.
- Divide batter into the prepared 9 muffin cups, filling the paper liners three quarters the way from the top.
- Bake muffins 15 to 20 minutes or until tops are golden brown.
- Let them rest for 10 min before removing them from the pan.
Check our List of Peach recipes we’ve created with our blogging friends:
Delicious Peach Muffins – My Mommy Style (HERE)
Fried Peaches and Creme Anglaise – Ashlee Marie
Peaches and Cream Overnight Oats – Pretty Providence
Grilled Peach Lassi – Crumb
Southern Peach Pie – Savory Experiments
Peach Lemonade – Real Mom Kitchen
Southern Peach Cobbler – Namely Marley
Easiest Way to Peel Peaches – 365 Days of Crock Pot
Mason Jar Peach and Raspberry Cobbler -Premeditated Leftovers
Almond Peach Bread – An Italian in My Kitchen
Peach Coffee Cake – Simply Stacy
Brown sugar pavlova with caramelized peaches – Super Golden Bakes
Peach Buttermilk Cake – The Baker Upstairs
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