Peach Muffins

This Peach Muffin recipe was the result of an overzealous peach-picking adventure I took my kids on one summer. On the drive home, my son was already devouring a peach - trying not to get juice all over himself and the car - and I was already thinking of what I would make with the fuzzy beauties. I love making muffins, and my kids love eating them, so these Peach Muffins were a natural choice.

Before I moved on to peach pie and peaches over vanilla ice cream (my favorite), I was determined to use them in some kind of breakfast recipe. Peach pancakes crossed my mind, obviously fresh peaches sliced up on yogurt or french toast would be delicious, but then my thoughts landed on muffins. Peaches with brown sugar and vanilla? Yes, please. I'm not sure why peach muffins aren't more of a thing, but maybe this recipe will change that.

Peach Muffin Recipe Tips

• Fresh peaches are the best choice for this recipe, but frozen and thawed or canned will work if it is not peach season. Just makes sure to blot them dry of any excess moisture.

And my tips for any and all muffin recipes:

• Do NOT over mix. You want a lumpy, ugly batter. A fork is a great tool for mixing muffin batter without over-mixing.
• Once you scoop the muffin batter, allow the batter to sit at room temperature for 20 minutes or so before baking in preheated oven. This little waiting period will allow the baking soda and baking powder some time to start bubbling. This means you will get a little extra lift in those pretty muffin tops!
• You can leave the spices out and punch up the vanilla for a really delicious, simple muffin. The spice is really nice though and the ginger really compliments the peaches.
• I like to place very thinly sliced peaches on top before baking for a fancy look, but this is not necessary. You can simply sprinkle with sugar, whip up some streusel, or leave them naked. All are great choices.
• Check out this post for a simple streusel recipe: Blueberry Streusel Muffins

**Originally published August 9, 2014. Updated August 2022**

Check out these other PEACH recipes

• Peach Pecan Sticky Buns
• Brown Butter Peach Scones
• Brown Sugar Peach Cobbler

Peach Muffins

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5 from 1 review

• Author: anita | wild thistle kitchen
• Total Time: 30 minutes
• Yield: 12 muffins

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Description

These fresh PEACH MUFFINS are easy to make, full of juicy peaches, scented with vanilla and just the right amount of warm spice.

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Ingredients

Ingredients:

• 1 ½ cups diced peaches (should be about 2-3 peaches)
• ⅓ cup brown sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ cup sour cream or full fat yogurt
• ½ cup whole milk
• ⅓ cup melted butter or flavorless oil
• 1 egg
• 1 teaspoon vanilla extract

Optional toppings:

• very thinly sliced peaches
• sugar
• streusel or crumb topping

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Instructions

1. Preheat oven to 400. Line a muffin tin with 12 paper liners.
2. Stir flour, baking powder, baking soda, salt, cinnamon, and ginger in a large mixing bowl and set aside.
3. Stir brown sugar, sour cream, milk, oil, egg, and vanilla in a medium bowl.
4. Add wet ingredients to dry along with the peaches.
5. Stir just until combined. I use a fork, because it really prevents over mixing. As I've said before, muffin batter should be lumpy and kind of ugly. You will end up with the yummiest, most tender muffins this way. Trust me.
6. Scoop your gently mixed batter into muffin tins. Sprinkle tops with sugar if you want a crackly, sparkly crust. Or lay a few very thin slices of peach on top and they will bake right in for a very pretty finish. Another topping option is a streusel or crumb topping which is always a great choice. Here's a streusel recipe.
7. Bake in preheated oven for 17-20 minutes or until muffins are domed and lightly golden and a toothpick comes out clean.

• Prep Time: 10 minutes
• Cook Time: 20
• Category: muffins, breakfast
• Method: baking
• Cuisine: American