This peach muffin recipe makes delicious and easy muffins using fresh peaches.
Let’s make my favorite peach muffin recipe. It’s peach season my farmer’s market and grocery store are stocked with peaches. I often find myself with too many peaches that have ripened at the the same time. One of my favorite things to make with peaches are peach muffins. It only takes 2 peaches and is such an easy and moist muffin packed with fresh peach flavor. It’s like summer in a muffin form. It will convert you into a peach lover.
This peach muffin recipe is my favorite base recipe for all my muffins. It makes the best muffins. The vanilla and cinnamon are the perfect compliment to the peaches. This recipe always makes the most moist muffins.
When is peach season?
Peach season runs from April to October depending on where you live. It’s typically more common for peach season to be during the Summer. That is when it’s most common to see local peaches pop up in your store and other yummy peach treats to be made.
Peach Muffin Ingredients
- Muffin pan
- Cupcake liners/ Muffin cups/ Paper liners
- White Sugar
- Baking Powder
- Milk- I use whole milk when baking
- Peaches- use ripe fresh juicy peaches
- Unsalted Butter
- Vanilla Extract
Notes- Almond extract also makes a great addition to this recipe. You can peel your peaches with a vegetable peel or keep the peels on. 2 peaches chopped is about a cup of peaches. You can add a streusel topping to these but I like to keep it simple.
How to make peach muffins
To make these muffins, start by preheating your oven to 350 degrees. Line muffin tins with cup cake liners.
In a medium bowl mix together your dry ingredients. Combine flour, sugar, baking powder, cinnamon and salt. One at a time add eggs and milk to the flour mixture. Add melted butter and stir.
Using a silicone spatula fold in diced peaches. Pour muffin batter into muffin tins. Tip: I like to use an ice cream scoop to add batter to the muffin liners. This will ensure even and uniform muffins.
Bake at 350 F for 30 minutes. Let muffins cool on a cooling rack for a bit and enjoy your fresh peach muffins!
This recipe is simple to make without a mixer but if you have a stand mixer just use the paddle attachment. I still like to fold the peaches in by hand.
- 2 Cups of Flour
- 1 1/4 Cup of Sugar
- 2 Teaspoons of Baking Powder
- 1/2 Teaspoon of Salt
- 1 Teaspoon of Cinnamon
- 1/2 Cup of Milk
- 2 Eggs
- 2 Peaches Diced
- 1/2 Cup of Melted Butter
- 1 Teaspoon of Vanilla Extract
- Preheat oven to 350 degrees. Line muffin tins with cup cake liners.
- In a medium sized bowl mixed dry ingredients (flour, sugar, baking powder, cinnamon and salt).
- Add milk and eggs one at a time.
- Add melted butter, vanilla and stir.
- Fold in diced peaches.
- Pour batter into muffin tins and sprinkle cinnamon and sugar on top.
- Bake at 350 for 30 minutes.
How to store peach muffins?
Store in an airtight container for 3-5 days. If you are in a humid climate you may want to refrigerate to last the full 5 days.
Can you freeze peach muffins?
These muffins freeze really well. I like to wrap them individually and take them out the night before as needed. They make for a great addition to breakfast and they freeze for up to 3 months. I usually will freeze a big batch at the end of peach season to enjoy in the Fall/Winter.
I hope you enjoy these delicious peach muffins as much as my family does.