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, easy to make, ready in 45 minutes and freeze wonderfully.
This is a solid recipe with a fantastic flavor of fresh peaches in an old-fashioned vanilla muffin batter.
There's place for both: the juicy peaches that soften as they bake, and the best muffin crumb, moist and just sweet enough.
About this recipe
- 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.
- Adaptable: use peeled fresh peaches, with the skin on, or canned peach slices. Add zest or spice in addition to the vanilla extract.
Ingredients
- Peaches: you can use fresh (always our first choice) or canned peaches.
- White granulated sugar.
- 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: I like to use kosher salt when baking. But regular table salt works just fine.
- Vanilla - I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
How to make peach muffins
This is an old-fashioned muffin recipe made by mixing the wet ingredients in a bowl and the dry ingredients in another large mixing bowl and then combining the two. So easy!
You only need 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 is not the recipe to use 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 are great to transport them. 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 and turn golden and be springy to the touch. As soon as a toothpick or tester comes out clean, take them out.
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.
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.
Related recipes you might like:
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Peach Muffins
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, easy to make, ready in 45 minutes and freeze wonderfully.
- Total Time: 40 minutes
- Yield: 12 regular muffins
Ingredients
- 2 cups (280g) 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
- 2-3 peaches, peeled, cut into small pieces
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.
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.
- Canned peaches: they must be drained and then cut into pieces.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Keywords: peach muffins
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.