Easy Peach Muffins

Peach Muffins are the end of summer fruit recipe you need. They’re easy to make, taste amazing, and only require two large peaches. The batter is full of ripe peach chunks with hints of vanilla, cinnamon and cloves. Crunchy sparkling ginger sugar and a peach slice add a little pizazz to these bakery style muffins.

If you’re completely peach obsessed in the summer like I am, you need to try these muffins. These bakery top muffins are so simple to make, just stir everything together. First, whisk the dry ingredients in one bowl. Then the wet ingredients in a separate bowl.  Finally combine them all with a little stirring and fold in your peach chunks. No need for electric mixers, just a bowl a hand whisk and tada muffin batter.

Key Ingredients in this Peach Muffins Recipe

• 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.

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 and do not really sink. Just make sure they are about the size of a pea, large chunks would be too munch for this recipe.

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.

Tips for this Peach Muffin Recipe

• 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.

How to Store Bakery Style 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.