Peach Muffins are the perfect treat! If you’re a fan of fluffy muffins loaded with peach flavor, get ready to love every bite. Using juicy fresh peaches literally makes the best muffins ever! And the tops of the muffins will have you eating them as fast as you can!
The best part about this versatile recipe is that it’s perfect for quick breakfasts or is great for a sweet treat at the end of the day! I call these my peach cobbler muffins, and you’re about to find out why!
If you have an abundance of ripe peaches, why not use them to make these delicious muffins? Every peach lover will agree that the juicy peaches not only create an epic flavor and taste but help to make the muffin batter naturally sweetened as well.
The crumble topping is one of my favorite things to add, but this peach muffin recipe would be delicious without it as well. Adding a drizzle of vanilla icing right on top sounds pretty great, too.
Be sure you check out our other great muffin recipes too, like our famous Chocolate Chip Muffins or Blueberry Muffins. And for a unique muffin idea, try this recipe for Cruffins.
What’s great about this recipe
- It’s the easiest way to use up excess peaches during peach season.
- The moist muffins will be a hit for kids and adults.
- You can easily double the recipe to make sure that you have leftover muffins.
One other thing that I really like about these delicious peach muffins is that it’s a simple recipe to follow. Being able to add the ingredients into a large mixing bowl and stir and then bake in my muffin paper liners means that clean-up is a breeze as well.
Think of these fresh peach muffins as a delicious grab-and-go treat that everyone can enjoy.
Ingredients
- Granulated sugar — used in the muffins and for the topping.
- Ground cinnamon — perfect for adding warmth of flavor.
- Unsalted butter — unsalted butter is important to use when baking.
- All-purpose flour — the main ingredient to make the muffin batter.
- Kosher salt — omit this if you’re using salted butter.
- Baking powder — helps make the muffins light and fluffy.
- Brown sugar — be sure to pack it into the measuring cup.
- Nutmeg — pairs well with the added cinnamon.
- Egg — the egg will need to be at room temperature.
- Vegetable oil — coconut oil would work well also.
- Milk – the milk will also need to be at room temperature.
- Pure vanilla extract – the perfect flavor enhancer.
- Ripe peaches – pitted, diced, and divided.
- Powdered sugar – sift to get rid of any lumps.
- Heavy cream – adds richness to the muffins.
How to make peach muffins
Step 1. Preheat the oven
Preheat the oven to 375°F. Line a muffin pan with liners or spray the pan with cooking spray.
Step 2. Mix the topping ingredients
In a medium mixing bowl, combine brown sugar, granulated sugar, cinnamon, and melted butter. Then stir in flour. Once the topping is thick and crumbly, it’s ready. Break up large crumbles into smaller ones so that they will stay on top of the muffins during baking. Set aside.
Step 3. Mix the muffin batter
Using a large mixing bowl, combine flour, kosher salt, baking powder, brown sugar, nutmeg, and ground cinnamon until the dry ingredients are blended.
Then in a separate mixing bowl, whisk egg, vegetable oil, milk, and vanilla extract together until blended. Next, add the wet ingredients to the dry ingredient bowl and whisk until combined. Do not over whisk.
Step 4. Add the peaches
Gently fold diced peaches into the muffin batter.
Step 5. Fill the muffin tins
Next, fill each muffin cup about ¼ inch below the rim of the muffin liner or top of the muffin pan. Then, using the other ½ cup of diced peaches, spoon about 1 teaspoon of diced peaches on top of each muffin. Add about 1 teaspoon of cinnamon crumble topping to top off each muffin. You may add more crumbles if you like or discard the remaining if you have excess.
Step 6. Bake
Place in the oven and bake for 22 – 25 minutes or until golden brown and a toothpick or cake tester inserted into the middle comes out clean.
Step 7. Make the glaze
To make the vanilla glaze, mix sifted powdered sugar, heavy cream, and pure vanilla extract with a whisk until blended—drizzle glaze over the top of the muffins.
Storage Tips
Store any leftover muffins in an airtight container. They should stay fresh for 3-4 days.
Variations
- You can always change up the type of fruit that you use! Try blackberries or blueberries.
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Peach Muffins
Ingredients
Topping Ingredients
- 3 tbsp brown sugar packed
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- 3 tbsp unsalted butter melted
- ½ cup all-purpose flour
Muffin ingredients
- 2¼ cup all-purpose flour
- ½ tsp kosher salt
- 2¼ tsp baking powder
- 1 cup brown sugar packed
- ⅛ tsp nutmeg
- ½ tsp ground cinnamon
- 1 egg room temperature
- ½ cup vegetable oil
- ¾ cup whole milk room temperature
- 1 tsp pure vanilla extract
- 2 ripe peaches pitted, diced, and divided
Vanilla Glaze Ingredients
- ½ cup powdered sugar sifted
- 2 tbsp heavy cream
- ½ tsp pure vanilla extract
Instructions
- Preheat the oven to 375°F. Line a muffin pan with liners or spray the pan with cooking spray.
- In a medium mixing bowl, combine 3 tablespoons of brown sugar, 2 tablespoons of granulated sugar, ½ teaspoon of ground cinnamon, and 3 tablespoons of melted unsalted butter, and blend with a fork. Then stir in ½ cup of all-purpose flour using a fork. Once the topping is thick and crumbly, it is ready. Break up large crumbles into smaller ones so that they will stay on top of the muffins during baking. Set aside.
- Using a large mixing bowl, combine 2 ¼ cups of all-purpose flour, ½ teaspoon of kosher salt, 2 ¼ teaspoons of baking powder, 1 cup of brown sugar, ⅛ teaspoon of nutmeg, and ½ teaspoon of ground cinnamon with a whisk until the dry ingredients are blended.
- Then in a separate mixing bowl, whisk 1 egg, ½ cup of vegetable oil, ¾ cup of milk, and 1 teaspoon of pure vanilla extract together until blended. Next, add the wet ingredients to the dry ingredient bowl and whisk until combined. Do not over whisk.
- Gently fold ½ cup of diced peaches (about 1 diced peach) into the muffin batter using a rubber spatula.
- Next, fill each muffin cup about ¼ inch below the rim of the muffin liner or top of the muffin pan. Then, using the other ½ cup of diced peaches, spoon about 1 teaspoon of diced peaches on top of each muffin. Add about 1 teaspoon of cinnamon crumble topping to top off each muffin. You may add more crumbles if you like or discard the remaining if you have excess.
- Place in the oven and bake for 22 – 25 minutes or until golden brown and a toothpick or cake tester inserted into the middle comes out clean.
- To make the vanilla glaze, mix ½ cup of sifted powdered sugar, 2 tablespoons of heavy cream, and ½ teaspoon of pure vanilla extract with a whisk until blended—drizzle glaze over the top of the cooled muffins.
Video
Nutrition
Looking for gluten free? Try these Gluten Free Peach Muffins from Fearless Dining.
