These fantastic bakery-style muffins will rise and bake to a golden brown, bursting with peach chunks and a crackly top. They are sweet, very moist and have different textures in each bite. They're easy to make, ready in 45 minutes and freeze wonderfully.
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Soft, juicy muffins with seasonal peaches
This is a solid recipe with the fantastic flavor of fresh peaches in an old-fashioned vanilla muffin batter.
There's a place for both: juicy peaches that soften as they bake and the best muffin crumb, moist and just sweet enough.
And though we love flavorful peaches on their own, this is a worthwhile way of baking with them.
- Easy to make: the batter comes together quickly, so you can whip them up at a moment's notice if you have the peaches ready.
- Make ahead: they keep well for a day (no more) at room temperature, covered or in an airtight container, and freeze wonderfully. In both cases, I suggest warming them in a medium oven (350°F/180°C) before eating.
- Adapt to your taste: I recommend using peeled fresh peaches, but you can leave the skin on if it doesn't bother you, or even use canned peach slices. Add a different flavor with some lemon or orange zest, or a spice like ground cinnamon with the vanilla extract.
FAQ
Have the ingredients and oven at the right temperatures specified in the recipe. Don't overmix the batter and remove from the oven as soon as a cake tester or toothpick comes out clean.
Too much mixing or beating the batter is, in my experience, the main culprit. The ingredients have to be lightly mixed just until integrated. Use a spatula or whisk for best results, as it's hard to overmix a muffin batter is folding it by hand.
Using oil, not overbaking the muffins, and not overmixing or beating the batter. Mixing the dry and wet ingredients *just* until moistened and not overbaking the muffins will ensure fluffy ones.
Ingredient list
- Peaches: you can use fresh (always our first choice) or canned peaches.
- White granulated sugar: or use part light brown sugar for a slightly caramelized flavor.
- Milk: whole, reduced-fat, and even almond milk can be used.
- Vegetable oil: I use sunflower oil, which is neutral, but coconut oil, canola, or a light olive oil can be used.
- Eggs: large, fresh.
- All-purpose flour.
- Baking powder: make sure it's not expired.
- Salt.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to make peach muffins
This is an old-fashioned muffin recipe. It's made by mixing the wet ingredients in a bowl and the dry ingredients in another large mixing bowl. And then combining the two. It's very easy.
You only need a couple of bowls, a whisk and a spatula to fold the fruit at the end.
- Whisk the wet ingredients together in a medium bowl. Use a whisk; there's no need to beat.
- Pour the wet mixture into the sifted dry ingredients all at once. Stir to combine with a spatula and don't overmix.
⭐️ Vintage Kitchen Tip
This recipe does not call for an electric or stand mixer, as it will overmix the batter. Use a whisk, two bowls, and a spatula to stir the final batter.
Baking
- Muffin tin: if you use paper liners (paper cups or muffin liners), it's easier to clean afterward, they keep the muffins moist, and make transporting them simpler. But you can butter or use baking spray for the muffin pan.
- Crunchy topping: add a sprinkling of sugar (half a teaspoon) to each muffin top before baking.
- Filling the pan: make sure you distribute the fruit throughout the batter. I like to use an ice cream scoop to fill them with the same amount. Don't go over ¾ of their capacity.
- When are the muffins done? They will rise, turn golden, and be springy to the touch. Take them out as soon as a toothpick or cake tester comes out clean.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Light mixing: you mustn't overmix the batter if you want a tender muffin.
- Preheated oven at the correct temperature. Muffins have a dense batter, so they need that oven spring at the beginning to rise well.
- Pan variations: use 2 medium loaf pans. They will look similar to the peach pound loaf cake, but with a more tender crumb, and without the biscuit topping.
- Glaze: you can drizzle a simple powdered sugar glaze on top for a sweeter finish.
Related recipes you might like:
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Fresh Peach Muffins
Ingredients
- 2 cups all-purpose or cake flour
- 1 cup white granulated sugar + 2 tablespoons for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs, at room temperature
- ¾ cup milk, at room temperature
- ½ cup vegetable oil, I use sunflower
- ½ teaspoon vanilla extract
- 2 to 3 peaches, peeled, cut into small pieces or wedges
Instructions
- Preheat the oven to 350ºF (180ºC).
- Line 12 regular muffin tins with paper liners or butter/spray the pans.
- In a large bowl, mix the dry ingredients: sifted flour, baking powder, salt and sugar. Mix to combine.
- Whisk eggs, milk, oil, and vanilla in a medium bowl. Do not beat but mix well until no streaks of egg whites remain.
- Add the wet ingredients at once to the bowl with the dry ingredients.
- Stir to integrate, but do NOT overmix. It will be lumpy, and that is fine. I use a rubber spatula.
- Divide evenly among the muffin cups or muffin liners.
- Top with peach pieces. Be careful not to overflow the paper cups from too many chunks.
- Sprinkle lightly with extra sugar.
- Bake for 25 minutes, until the top is cracked, golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
- Let cool on a wire rack.
- They are best eaten the day they are made, but you can keep them for a day at room temperature covered or wrapped.
- Store leftovers, covered in plastic wrap or an airtight container, in the refrigerator for a few days or frozen for a month.
Jeanie forbes says
Fabulous! I used whole wheat white flour. Exchanged 1/4 of the sugar for brown sugar. Added a little almond extract. I did not peel the peaches and added a few chunks after filling the muffin cups part way, then filled a little more and added more peaches on top. Absolutely delicious muffins with a burst of peach flavor. My new favorite
Jeanie Forbes says
Fabulous. Used whole wheat white flour and substituted 1/4 brown sugar for 1/4 of the granulated sugar. I used almond milk. I also added a little almond extract. I filled the muffin cups with most of the batter, added a few peach chunks, added a little more batter and topped off each with the rest of the batter. I did not peel the peaches. These are delicious and came out perfect with a ton of flavor. Thank you for the recipe
Mary says
Hi Paula, these look wonderful and plan to make soon. In photo I see slices and no peeling but you state use peeled with skin on and photo shows slices without peeling and you also mention chunks? Do you fold in the peach or lay on top of the batter? Does it matter and which would be better? Thank you!
Pat says
If using canned peaches, how many cups of pieces do you need? Should you use peaches canned in water (not heavy syrup)?
Paula Montenegro says
Hi Pat! If using canned drain them first. You'll only use the peach halves, not the liquid so it doesn't matter if they're in syrup or water. You'll need 5-6 halves.