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Home » Breakfast

Easy Peach Muffins

Published: Jul 26, 2019 · Modified: Jun 23, 2025 by Jenn ·This post may contain affiliate links ·

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PeAch muffin recipe with cinnamon and nutmeg.
Peach muffins for breakfast in kitchen counter.

Bakery style Peach Muffins are full of ripe fresh peaches with hints of vanilla warming spices, and a crunchy ginger sugar topping. They're easy to make, taste amazing, and only require two large yellow peaches.

Three peach slices topped on bakery style muffins sitting on a sheet of music paper.

Easy to Make Muffin Recipe

If you're completely peach obsessed in the summer like I am, you need to try this recipe for peach muffins with fresh peaches. With bakery style muffin tops they're super simple to whip together. Just whisk the dry ingredients in one bowl and the wet ingredients in another.  Combine everything together and fold in your peach chunks. No need for electric mixers, just a bowl a hand whisk and muffin tin.

Ingredients You'll Need & Why

  • Cinnamon & Allspice: My favorite fall spices that add fabulous flavor to your muffins. You can also try nutmeg, ginger, pumpkin or chai spice for you personal preference.
  • Sunflower Seed Oil: I prefer to use sunflower seed oil over vegetable oil for a lovely moist cake like texture.
  • White & Brown Sugars: A mixture of sweetness, with the brown sugar also adding more moisture and rich flavor.
  • Maple Syrup: Just two tablespoons adds a hint of maple flavor for the upcoming fall season.
  • Eggs: Eggs create structure for the muffins. Make sure they are room temperature before mixing your batter. If you can find farm fresh, grab them!
  • Sour Cream :  On the trend of moist cake muffins, sour cream is the magic ingredient. You can substitute evenly for full fat or low fat sour cream, greek yogurt, or plain yogurt. Other recipes of mine using sour cream or greek yogurt in the batter are Blueberry Crumble Muffins and Moist Chocolate Chip Banana Bread.
  • Peaches: Fresh yellow peaches from the farmer's market are my go to for this recipe. You only need two large peaches. Peel and cut one peach into small bite-size chunks to fold into the batter. The second peach can be sliced in half and then into thin slices to top each muffin. The other half of the second peach can be used for more chunks in the batter if needed or just enjoy fresh. If you like peaches, try my Peach Galette or Basil Peach Ricotta Cake that also use fresh yellow peaches.
A single peach muffin with a large bite missing to show the inside full of peach chunks.

Bakery Style Muffin Tops

This recipe makes muffins with large, domed tops! You will have a batch of delicious muffins similar to the ones at your local bakery. When making six large muffins, make sure to fill each muffin cup just shy of the top. The batter should be evenly distributed amongst the six cups. The higher temperature at 375 F (190 C), causes the batter to rise quickly created a lovely large top.

Two muffins topped with peach slices and sugar on music sheets of paper.

Recipe Tips

  • Use fresh ripened yellow peaches for best flavor.
  • The amount of batter can be used to either make a batch of 6 large muffins with bakery style tops or 12 smaller muffins.
  • Peel and chop your peach into small chunks about the size of pea, before folding it into the batter.  One large peach should give you a heaping 1 cup measurement of peach small peach chunks.
  • Divide the batter evenly amongst the muffin cups.
  • For the peach topping, peeling the peach is optional. I love the look of the peach skin and its perfectly edible. Make sure the slices are thin, so they don;t weigh down the muffin batter.
A muffin topped with peach slice and sugar sitting on a sheet of music paper.

How to Store Peach Muffins

Room Temperature: Place muffins in an air tight container lined with a couple paper towel. the paper towel will help absorb moisture and prevent the muffins from sweating and getting soggy. Store the peach muffins at room temperature for 2-3 days of freshness.

Refrigerator or Freezer: Wrap each muffin individually with plastic wrap and store in the fridge for 3-4 days of freshness. Or wrap with freezer safe plastic wrap and freeze for up to 3 months.

frequently asked questions

Do I need to coat the peaches in flour before adding to the batter?

No, that’s not necessary here because the muffin batter is so thick. The peach chunks easily stay scattered throughout the muffin . Just make sure they are about the size of a pea, large chunks would be too heavy for this recipe.

you'll also love

  • Single layer cake topped with yellow peaches and basil on a wood board.
    Basil Peach Ricotta Cake
  • Peach focaccia bread loaf on cutting board.
    Basil Peach Focaccia
  • Three slices of a peach galette on a table top next to a bowl of honey.
    Lemon Thyme Peach Galette
  • Overhead image of a baked pie with a lattice crust in a metal pie pan with a slice missing.
    Peach Blueberry Pie

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

Stay in touch with me through social media @ Instagram, Pinterest, and email newsletter to get all the new recipes!

Close up of a baked muffin topped with a peach slices on a sheet of music.
Jenn Davis

Easy Peach Muffins

5 from 6 votes
Peach Muffins with large bakery style muffin tops, full of fresh peaches and flavored with cinnamon and vanilla.
Print Recipe Pin Recipe Ingredient Tips
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 25 minutes mins
Servings: 6 large muffins
Course: Breakfast
Cuisine: American
Calories: 239
Ingredients Method Nutrition

Ingredients

Peach Muffins
  • 2 cups (256 grams) all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • ¾ teaspoon ground cloves
  • ½ teaspoon fine sea salt
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (55 grams) packed light brown sugar
  • 2 tablespoons pure maple syrup
  • ¼ cup (166 ml) sunflower seed oil
  • 2 large eggs, room temperature
  • 1 cup (245 grams) sour cream, room temperature
  • 2 teaspoons vanilla bean paste or pure vanilla xxtract
  • 1 ½ cups peeled yellow peach , chopped into chunks
  • 1 large yellow peach, sliced
Cinnamon Sugar Topping
  • 2 tablespoons coarse sparkling sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
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Method
 

  1. Preheat oven to 350 F (176 C) and line a 6 muffin tray with paper cups or spray with flour coating baking spray.
  2. In a large mixing bowl hand whisk together flour, baking powder, cinnamon, cloves, and salt.
  3. Using a separate medium bowl combine sugar, brown sugar, vanilla bean pastes, maple syrup, eggs, and sour cream. Hand whisk together until all ingredients are evenly distributed.
  4. Pour the egg mixture into the flour mixture. Gently whisk together until just combined and no flour streaks remain. Use a rubber spatula to scrape sides and bottom of the bowl.
  5. The muffin batter will resemble a thick pancake batter.
  6. Toss in the peach chunks and fold them into the batter using a rubber spatula.
  7. Spoon batter into the prepared muffin tin or the muffin tin lined with paper muffin cups. Evenly distribute the batter amongst all muffin cups.
Sugar Topping
  1. With a fork, stir together the sparkling sugar, granulates sugar, cinnamon, and ginger in a small bowl.
  2. Sprinkle cinnamon topping over each muffin. (just enough to lightly coat).
  3. Place a single peach slice gently onto the center of each muffin.
  4. Transfer the muffin tray onto the center rack of the oven. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean with just a moist crumb.
  5. Place muffin tray on a wire cooling rack. Let muffins cool in tin for 15 minutes.
  6. Gently twist muffins out of baking pan and place directly on the wire cooling rack to completely cool. Serve warm or at room temperature.

Nutrition

Calories: 239kcal

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Reader Interactions

5 from 6 votes (1 rating without comment)

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Comments

  1. Mona

    July 23, 2018 at 10:52 am

    5 stars
    If you love peaches and love muffins, like I do, then you’ll love these!! There’s a hint of cinnamon and cloves. They’re made for peaches 😉 I sprinkled with a sanding sugar cinnamon mix which tops them off perfectly. Great recipe Jenn!

    Reply
    • Jenn

      August 02, 2018 at 8:42 pm

      Thank you Mona!! So glad you like them:)

      Reply
  2. Bonnie

    July 26, 2019 at 7:58 pm

    5 stars
    I tried to save these for the morning but they were so good-my girls and I ate them all up right away! So moist and flavorful and light.

    Reply
    • Jenn

      July 28, 2019 at 2:50 pm

      So glad you liked them!!!

      Reply
  3. Debbie Acord

    August 08, 2019 at 8:09 am

    5 stars
    My daughter, Jen Platt, made these for us. Truly the BEST muffins ever. And she’s a really awesome baker:). Thanks!!

    Reply
    • Jenn

      August 08, 2019 at 7:34 pm

      Wow!! So glad she loved them!! Thanks for the feedback:)

      Reply
  4. Dulce

    September 17, 2019 at 6:28 pm

    5 stars
    These muffins are so good, and the best part is they are dairy-free so I can eat them too instead of just watch my kids eat them. I need to try this with other fruit.

    Reply
  5. Ava

    June 28, 2020 at 1:47 am

    Can i use vegetable oil in place of coconut oil? And honey in place of maple syrup?

    Reply
    • Jenn

      June 28, 2020 at 6:20 pm

      Yes to both!

      Reply
    • Moriah

      August 10, 2020 at 8:38 pm

      5 stars
      Made these in Calgary and they turned out perfectly! Absolutely delicious!

      Reply
      • Jenn

        August 11, 2020 at 10:07 am

        Yay! So glad you like the recipe!!

        Reply
5 from 6 votes (1 rating without comment)

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