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Peach Muffins
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Peach Muffins Recipe – Soft, Moist & Easy Homemade Treat

These soft and fluffy Peach Muffins are packed with juicy peaches and finished with a tender bakery-style crumb. Perfect for breakfast, brunch, snacks, or dessert, they're easy to make with fresh, frozen, or canned peaches.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Bakery Style Muffins, easy muffin recipe, fresh peach muffins, homemade muffins, peach muffins, summer baking
Servings: 12
Calories: 235kcal

Ingredients

  • Muffins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon optional
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • ½ cup unsalted butter melted and cooled
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1½ cups diced fresh peaches about 2–3 peaches
  • Optional Streusel Topping
  • ¼ cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons cold unsalted butter cubed
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
  • In another bowl, whisk together the eggs, melted butter, milk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the diced peaches.
  • Divide the batter evenly among the muffin cups, filling each about ¾ full. If using the streusel topping, combine the flour, brown sugar, butter, and cinnamon until crumbly, then sprinkle over each muffin.
  • Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely.

Notes

  • Use ripe but firm peaches for the best flavor and texture.
  • If using frozen peaches, thaw and pat them dry before adding to the batter.
  • Drain canned peaches well to prevent excess moisture.
  • Avoid overmixing the batter to keep the muffins light and fluffy.
  • Sprinkle coarse sugar over the tops before baking for a bakery-style finish.
  • Store completely cooled muffins to maintain freshness.

Nutrition (Per Muffin)

  • Calories: 235 kcal
  • Carbohydrates: 34 g
  • Protein: 4 g
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Cholesterol: 45 mg
  • Sodium: 180 mg
  • Potassium: 115 mg
  • Fiber: 1 g
  • Sugar: 17 g
  • Vitamin A: 6% DV
  • Vitamin C: 4% DV
  • Calcium: 6% DV
  • Iron: 8% DV