We’re obsessed with this peach muffins recipe. They’re so quick and easy, you’ll have a batch ready in 30 minutes. Perfect with fresh, frozen, and even canned peaches.
Our family gets so excited when fresh peaches start showing up at the market. I buy as many as I can, and then it’s a race to use them up before they get too ripe. These peach muffins are right at the top of my list of ways to use fresh peaches (along with our peach jam).
As well as the peaches, this muffin batter has a heavy dose of vanilla and a little spice from cinnamon and ginger. In fact, we really lean into the spices by dusting each muffin with spiced sugar before we bake. It melts into a crackly, sugar top. We do something similar for our popular blueberry muffins, and our readers love it! For more, see our strawberry muffins and banana muffins.
Key Ingredients
- Peaches: Use fresh, frozen, or canned peaches in this recipe. If you’re using frozen, thaw them first. For canned, drain them before chopping and using them in the batter.
- Flour: I use all-purpose flour, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free flour blend (like Bob’s Red Mill).
- Sugar: I use granulated sugar to keep these light and airy. But I also love adding spiced sugar (sugar with cinnamon and ginger) to the muffin tops just before baking, which turns into a crackly top.
- Spices: I mix cinnamon, ginger, salt, vanilla extract, and almond extract into this batter, which makes the muffins taste amazing.
- Oil: It keeps our muffins light and moist in the middle. I have tested this recipe with butter, and while it tastes great, the oil still makes more tender muffins.
- Milk or Non-Dairy Milk: Both work for this recipe, so use what you have. I have made these muffins with homemade oat milk, unsweetened almond milk, and coconut milk (carton, not canned) with excellent results.
- Egg: This adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg.
- Baking powder: This keeps our muffins light and airy. Use recently purchased double-acting baking powder (it lasts about 3 months). If you are sensitive to the flavor of baking powder, make sure that yours is aluminum-free.
Find the full recipe with measurements below.
How to Make Peach Muffins
Tip 1: Take care when measuring your flour. For the best results, pay close attention to how you measure your flour. We’ve found that using the “fluff and spoon” method prevents a heavy, dense batter.
Fluff the flour in its container with a spoon. Lightly spoon it into your measuring cup until it’s slightly mounded. Then, use the flat edge of a knife to level it off. Or, for the most accurate results, use a kitchen scale to weigh the flour.
Tip 2: Mix the batter by hand. These are pretty simple to make, so there’s no need for an electric or stand mixer. When making muffins, we like to mix our dry ingredients in one bowl, whisk the wet ingredients in another, then gently fold the two together. You aren’t beating them together, just stirring until you no longer see any streaks of flour. This gentle method keeps your muffins light and tender. Then, fold in your peaches.
Tip 3: Make a spiced sugar for the tops. We make flavored sugar a lot in our baking recipes (see these pear muffins and lemon blueberry muffins as examples). For these peach muffins, we stir a little granulated sugar with cinnamon and ginger to make a simple spiced sugar. Then we save it for sprinkling over the muffins right before baking.
Tip 4: Bake at a high temperature. We bake these muffins at 400°F for 15 to 20 minutes. The higher oven temperature helps them rise quickly, activating the baking powder in the batter. The same is true when making our blueberry muffins.
More Peach Recipes
Vanilla Peach Muffins
- PREP
- COOK
- TOTAL
This easy peach muffin recipe works beautifully with fresh peaches, but see our tips below the recipe for using frozen or canned peaches. We leave the skins on the peaches, and don’t mind the texture. If you’d like to peel your peaches, I provide tips in this peach cobbler recipe.
This batter is highly adaptable depending on your pan. It yields 10 standard muffins, 8 large bakery-style muffins, or 22 mini muffins. Baking times for mini and larger muffins are below the recipe in the tips section.
You Will Need
For the Sugar Topping1 tablespoon granulated sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground ginger
For the Muffins1 ½ cups (195 g) all-purpose flour, spooned and leveled
¾ cup (150 g) granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon fine sea salt
⅓ cup (80 ml) neutral oil, such as safflower or vegetable
1 large egg
⅓ cup (80 ml) milk or non-dairy milk, use more as needed
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract (optional)
1 ¼ cups chopped peaches, unpeeled (1 to 2 peaches)
Directions
1Preheat the oven to 400°F (200°C). Line 10 cups of a standard 12-cup muffin tin with paper liners.
2Make the sugar topping: In a small bowl, stir together 1 tablespoon granulated sugar, ⅛ teaspoon ground cinnamon, and ⅛ teaspoon ground ginger. Set aside.
3In a large bowl, whisk together the flour, remaining ¾ cup sugar, baking powder, cinnamon, ginger, and salt. In a medium bowl, whisk together the oil, egg, milk, vanilla extract, and almond extract (if using).
4Using a flexible spatula, stir the wet ingredients into the flour just until the last streaks of flour disappear. Fold in the peaches. The batter will be quite thick, but if it is too thick to stir, add 1 to 2 tablespoons of milk.
5Divide the batter evenly among the prepared muffin cups. Sprinkle the spiced sugar evenly over the top of each muffin.
6Bake for 15 to 20 minutes, or until the tops are golden, the sugar has caramelized, and a wooden skewer inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Adam and Joanne's Tips
- Store cooled muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for 1 to 2 months.
- For frozen peaches, thaw first, drain, and dice before adding to the batter.
- For canned peaches, drain and chop before adding to the batter.
- To measure the flour, fluff it in its container, spoon it into your measuring cup until slightly mounded, then level off the top with a knife. For even more accuracy, use a scale and measure the flour by weight (grams).
- To make mini muffins, use a mini muffin tin and bake for 9 to 11 minutes.
- To make larger, bakery-style muffins, fill 8 standard muffin cups and expect an additional 1 to 2 minutes of baking time. Consider lightly greasing the top of the muffin tin with oil to prevent the oversized muffin tops from sticking.
- The nutrition facts are estimates. We assumed 8 large bakery-style muffins.
I made this recipe with only one change – I used butter instead of oil. They came out PERFECT and they were absolutely DELICIOUS!
Wonderful recipe and super easy. I have plenty of canned peaches and was looking for a recipe to use them this is absolutely perfect. I drained all the liquids from the canning diced up the peaches worked perfectly
I just made these a little bit ago with no alterations or substitutions & they taste really lovely. I did use the optional almond extract as well. All my muffin tins are either really old or really old & cheap, so these were kind of a pain to get in & out of the muffin tin. I may be lazy next time & just put all the batter in a pie plate with some parchment & just bake it that way since I don’t have the budget for nicer muffin tins atm. I already added this to my home recipe book & will add it to my regular muffin rotation as-is. The spices & extracts make this peach muffin recipe a cut above. I love this extra because it makes not-so-great cans of peaches from the food pantry into something special that doesn’t feel at all like a struggle/poverty meal. Thanks so much!
Hi there, we are so happy you enjoyed the recipe so much and that you are finding canned peaches work well in it! Thank you for sharing!
Hi would nectarines work as well as peaches? Went nectarine picking with my kids today and have extra. Also do the fruit need to be very ripe to be used? Mine are still a bit hard but will that soften in baking?
Absolutely! Firmer nectarines/peaches should be okay (just as long as they have some sweetness to them).
Can you use store bought apple pie filling?
Hi Jackie, Possibly, but we’ve never tried. If you try it, I’d drain any extra liquid before adding to the muffin batter.
My sister’s peach tree was weighed down with peaches. While she made a peach pound cake, I made these muffins. So yum! They are so moist and light. Those that i shared with also loved it.
Absolutely delicious, I’ve had so many compliments about these. One friend has even asked if I can make her some to buy! As well as lots of peaches, we also have a lot of pears at the moment -do you think same recipes would work with pears?
Made these today and they are so delicious and easy.
Great recipe. I doubled it, used Oat Milk, added 3/4 cup of shredded unsweetened coconut, and dropped the temperature to 365 after 8 minutes and baked for another 15 and they were perfect.
Oh my, I came across this recipe to use my fresh peaches brfore they went bad. I omitted the extracts and had to use the only milk I had in the fridge, Chocolate milk. The muffins were delicious!!!
So yummy hot out of the oven! I will definitely be making more to freeze for later.
I’ve been looking for an oil, not butter, muffin recipe…and found your Blueberry Muffin recipe. Love, love love it! And now thr peach muffins are wonderful as well. Can I double the muffin recipes, or is it best to make one batch at a time? Thank you for sharing your recipes. Paula
Just like it says- these are easy to make and taste delicious! Wonderful when hot from the oven. Just follow the recipe as is- I chose to make standard size muffins and got 11 out of the batter.
Thanks!
Glad you gave our recipe a try, Anita! Thanks for coming back!
Oh my, this muffin recipe is scrumptious! With it being peach season, I have made other muffin recipes, but the taste and texture of this recipe far surpasses the others. I have made this recipe twice now in the last 24 hours so that I could put some in the freezer. So thankful I found this recipe! Thank you!
That’s wonderful, Cheryll. Thank you so much for coming back and letting us know.
Great recipe. I used 15 oz can of drained fruit cocktail minus the grapes. Used some of the light syrup and 2T powdered milk to be the milk. Reduced oil to 4T. Increased almond extract to 1tsp. Great rise and texture.
Oh wow! I used a can of peaches (drained) and they smell absolutely delicious whilst baking. Used the exact recipe and they have baked perfectly. Definitely a keeper recipe…
Wonderful! Thank you so much for coming back to leave your kind review 🙂
I made this only changing milk to half and half. I had no cupcake liners, and butter spray worked perfect. I used a fresh, peeled peach (ripe but firm) I was concerned that the batter was so stiff, but they are perfect! They are delicious!
Had leftover peaches,made these muffins. Delicious! 5 Stars!
can these be made into mini muffins? if so, is there a difference in the baking time?
Hi Cassandra, Yes, tips for making mini peach muffins are in the recipe.
Funny thing happened on my way to the muffins! I took a container of frozen peaches out of the freezer last night to make these this morning. This morning I started putting together my wet and dry ingredients, and took the container out of the fridge. I opened the container and though the color looked right, the consistancy didn’t. It was a container of leftover butternut squash! I had to go to the emergency can of fruit cocktail. They ended up very good, and I got 12 muffins out of it. I added a sprinkle of nutmeg to the spices, had no almond extract.
Oh no! I’m not sure how well butternut muffins would have turned out, but I totally see why you thought you were defrosting peaches! Glad you caught it before baking.
Reading your recipe in January, can I use canned peaches instead of fresh? Making the Best easy blueberry muffins today. Thank you.
Hi Veronica, Yes, you can use canned peaches in this recipe. Drain them first, though.
These muffins are spot on.
Yay! Glad you enjoyed them 🙂
I have some peaches to use up and can’t wait to make these! I am intrigued by the ginger. Yum! I only have a mini muffin tin and am far too impatient for that. Can I make this in a 9×5 loaf pan?
Hi Lizzy, You should be able to bake this batter in a loaf pan, I just can’t say exactly how long it will take. It will take longer than muffins, so keep an eye on the loaf while it bakes. You also might want to consider reducing the oven temperature a little since it will be in the oven longer. Use this banana bread recipe as a guide.
Just to clarify do you peel the peach or leave skin on? Plan on making these tomorrow, they look great!
Hi Fran, We leave the peel on. Peeling the peaches is totally an option, I just don’t do it myself.
Easy and delicious.
🙂
So yummy! Had to use up some over ripe peaches so tried this quick recipe! Love!!!
These are my favorite muffins now! I tried them with GF flour & coconut milk to make them GF & DF and they are fantastic. I’ve also made them with diced apples when peaches weren’t available. They were even more delicious the 2nd day. Next time I’ll add a little sugar to the diced apples to bring the juice out more. I added a crumb topping made from 1/2 cup flour, 1/2 cup sugar, & 3T butter. Next time I’m trying them with blueberries. YUM YUM YUM! I don’t want to do breakfast without one!
Amazing flavour and so easy! I received a five star rating from my peach farmer neighbour who snacks on my muffins while he works. I’ve tried many different peach muffin recipes and these were by far the quickest to put together. They are also the perfect blend of moistness due to the ripe peaches without being mushy. Love the combination of spices and extracts. I added chopped pecans because my muffins eaters like nuts in their muffins. This will now be my go-to recipe for peach muffins.
Made these muffins for the first time today and they are amazing! I divided batter into 12 muffins so not as much of a muffin top but regardless they are delicious! Highly recommend!
Amazing, 10 out of 10. My family loved it
Perfect little peach muffins. Delicious.
I just made these and they are delicious. I don’t think the spices are very strong at all. Also, I used butter instead of oil.
I’ve never had peach muffins before this, and these are so good! I unfortunately didn’t notice that they needed paper liners, so mine stuck to the pan quite a bit, but that was my own fault! I used half whole wheat flour and had to add an extra Tablespoon of milk to the batter. Thank you for sharing this recipe. I’ll definitely make them again!
A delicious, moist and crunchy muffin filled with fruit! I substituted 1/2 cup whole wheat flour and still used 1 cup plain. I forgot the sugar, but heaved it on top- didn’t miss a thing.
Quickest, easiest muffin recipe I’ve ever made! I like to get the dry ingredients all measured into the bowl the night before and then I can quickly add the wet in the morning. I use more peaches than the recipe calls for and add 1/3 cup chopped pecans.
Probably the best muffin Ive ever made!!! Moist, super flavors (don’t skip the almond extract), actually a fun recipe to make. Love it!!!