Easy Peach Muffins

Peach Breakfast Muffins with large muffin tops.

Peach Muffins are easy to make, taste amazing, and only require two large peaches. The batter is full of ripe peach chunks with hints of vanilla and cinnamon. Each muffin has a large risen top that can support additional peach slices.

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.

Each muffin is sprinkled with a mixture of sugar and cinnamon for a little crunch. I added the peach slice halfway through baking to prevent over crisping.

This peach muffin recipe is perfect for a lazy Sunday morning breakfast in bed. I paired them with peach tea, but they also go great with milk and coffee.

Peach filled breakfast muffin.

Reasons Why You Should Make Peach Muffins:

  • Full of fresh peach flavor
  • Ready to eat in 25 min or less
  • Perfect breakfast muffin to enjoy at home or on the go
  • Stay fresh in the fridge for 2-3 days (wrap in plastic wrap)
  • Can be frozen and enjoyed later (individually wrapped in plastic, lasts up to 3 months)


  1. Almond milk can be swapped for regular milk
  2. Blueberries or Cherries can be used instead of Peaches, Both pair well with cinnamon and vanilla

Try this Blueberry Coffee Crumble Muffin Recipe for another great breakfast idea!

Tips for Peach Muffins

  • Use fresh yellow peaches for best flavor.
  • Batter can be used to make 6 large muffins with bakery style tops or 12 small muffins.
  • Chop peaches into small chunks before adding to batter.  The recipe calls for one peach, but you can add 1.5 peaches chopped to the batter for extra peachy goodness.
  • Divide the batter evenly amongst the muffin cups.
  • Bake muffins on lowest rack in regular oven for best tops. If you choose to use a convection, lower the temperature to 325 F.
Breakfast muffins topped with peach slices.
Bakery style peach muffins.
Bakery style peach muffin.
Peach filled breakfast muffin.
5 from 3 votes

Easy Peach Muffins

Peach Muffins with large bakery style muffin tops, full of fresh peaches and flavored with cinnamon and vanilla.

Course Breakfast
Cuisine American
Keyword peach muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 6 large muffins
Calories 239 kcal


Peach Muffins

  • 3 Cups (384 g) All Purpose Flour
  • 1 Cup (200 g) Granulated Sugar
  • 4 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1 tsp Kosher Salt
  • 2 tsp Maple Syrup
  • 2/3 Cup (166 ml) Coconut Oil
  • 2 Large Egg
  • 1 Cup (250 ml) Almond Milk, unsweetened
  • 2 tsp Vanilla Extract
  • 1 large peach peeled, remove pit and chopped into chunks
  • 1 large peach pit removed and sliced


  • 1 Tbsp Sparkling Sugar
  • ½ tsp Ground Cinnamon


  1. Preheat oven to 350 F (176 C) and line a 6 muffin tray with paper cups.

  2. In a medium bowl whisk together dry ingredients.
  3. Stir together wet ingredients (except peaches) in a separate smaller bowl.
  4. Pour wet ingredients into dry ingredients bowl.
  5. Whisk together until a pancake batter like consistency is formed.
  6. If batter seems to thick, just add a Tablespoon of milk at a time to thin. (batter should not be runny).
  7. Fold in beach chunks, with a large spoon.
  8. Spoon batter into paper muffin cups, dividing evenly amongst all eight cups.
  9. With a fork, stir together sugar in the raw and cinnamon in a small bowl.
  10. Sprinkle cinnamon topping over each muffin. (just enough to lightly coat).
  11. Bake muffins for 10 minutes.
  12. Remove from oven, lay peach slices across the tops. Press very gently to stick to batter.
  13. Transfer muffin tray back to the oven and continue baking for an additional 15-20 minutes or until toothpick inserted into center comes out clean.

  14. Let muffins cool in tin for 10 minutes.

  15. Remove paper cups and enjoy!


  • Reply
    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
      August 2, 2018 at 8:42 pm

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

  • Reply
    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
      July 28, 2019 at 2:50 pm

      So glad you liked them!!!

  • Reply
    Debbie Acord
    August 8, 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
      August 8, 2019 at 7:34 pm

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

  • Reply
    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.

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