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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.
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.
Key Ingredient & Test Notes
- All Purpose Flour is all you need for these peach muffins. I use flour with 10-11% protein for a tender but hearty crumb.
- 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.
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.
Helpful 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.
Leftovers & Storage
- 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.
FAQs
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.
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Easy Peach Muffins
Ingredients
Peach Muffins
- 2 cups (250 grams) all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (55 grams) packed light brown sugar
- 2 tablespoons pure maple syrup
- 1/4 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 1/2 cups peeled yellow peach , chopped into chunks
- 1 large yellow peach, sliced
Cinnamon Sugar Topping
- 2 tablespoons coarse sparkling sugar
- 2 tablespoons granulated sugar
- 1/2 tsp ground cinnamon
- 1/2 teaspoon ground ginger
Instructions
- Preheat oven to 350 F (176 C) and line a 6 muffin tray with paper cups or spray with flour coating baking spray.
- In a large mixing bowl hand whisk together flour, baking powder, cinnamon, cloves, and salt.
- 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.
- 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.
- The muffin batter will resemble a thick pancake batter.
- Toss in the peach chunks and fold them into the batter using a rubber spatula.
- 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
- With a fork, stir together the sparkling sugar, granulates sugar, cinnamon, and ginger in a small bowl.
- Sprinkle cinnamon topping over each muffin. (just enough to lightly coat).
- Place a single peach slice gently onto the center of each muffin.
- 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.
- Place muffin tray on a wire cooling rack. Let muffins cool in tin for 15 minutes.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Can i use vegetable oil in place of coconut oil? And honey in place of maple syrup?
Yes to both!
Made these in Calgary and they turned out perfectly! Absolutely delicious!
Yay! So glad you like the recipe!!
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.
My daughter, Jen Platt, made these for us. Truly the BEST muffins ever. And she’s a really awesome baker:). Thanks!!
Wow!! So glad she loved them!! Thanks for the feedback:)
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.
So glad you liked them!!!
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!
Thank you Mona!! So glad you like them:)