Vanilla Peach Muffins
- PREP 10min
- COOK 20min
- TOTAL 30min
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 Topping
1 tablespoon granulated sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground ginger
- For the Muffins
1 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.