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**