peach muffins

This is my favorite peach muffin recipe! Buttery, tender, and moist, these peachy muffins are heavy on the crumb topping and sweet vanilla glaze.

Peach Streusel Muffins

(67 grams) packed light or dark brown sugar

sugar

cinnamon

(60 grams) unsalted butter, melted

(84 grams) all-purpose flour (spoon & leveled)

(100 grams) packed light or dark brown sugar

(50 grams) granulated sugar

eggs, room temperature

(120 grams) yogurt*

vanilla extract

baking soda

baking powder

allspice

salt

Tablespoons (45 milliliters) milk (any kind)

peeled, chopped peaches (3 peaches)*

(120 grams) confectioners’ sugar

Tablespoons (45 milliliters) heavy cream (or milk

First, make the crumb topping

 In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray. Set aside.

Make the muffins

 In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.

Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

Make the glaze: 

whisk all of the ingredients together and drizzle over warm muffins.

I always sub in a small amount of whole wheat flour when I bake so I used 1/4 cup whole wheat and the rest all purpose flour. The muffins were great. I imagine you could try 1/2 cup of whole wheat flour as well.

These were very yummy and didn't take much time.  I'm going to make another batch to freeze.  My husband said they were better than Perkins mammoth muffins.

I made these yesterday.  Absolutely delicious!  My only change was using Penzey's Pumpkin Spice in the batter instead of the cinnamon and allspice.  And I only put a teeny drizzle of the icing because I did not want them to be too sweet.  Delicious!

Just perfect and even more delicious the next day warmed a little in the toaster oven. Thank you for sharing another fabulous recipe!  I will make this one again and again.

Very moist, nice recipe. Not a pronounced peach flavor in spite of all the peaches. I'll use peach yogurt next time to amp up the peachiness

Made today with fresh peaches. Made 12 humongous muffins! Next time I’ll make smaller ones. These overflowed the pan at the top. They structure was so light that I really had to let them cool for about 20 minutes so they wouldn’t break apart coming out of the pan. Likely will use liners next time. My glaze came out more like icing so I thinned it. Probably skip it next time. Delicious and will make again using a bit of  almond extract as some one suggested. Thanks!

I love these muffins and received grand accolades from the family. I froze half and when we ate them at a later date, they were just as delicious.

I used GF all purpose flour with these and they still came out amazing!

So, so good!  
Took some extra effort...first batch of peaches ( early May) did not peel well so made a quick trip to the grocery for BETTER peaches. 
OK.  All set now. Arrived at the step to add yogurt. Oh-oh  my yogurt is spoiled. Back to store
End results. Perfect muffins worth the extra effort!!!

Delicious! I added 1/2 teaspoon almond extract and next time, I'm going to increase it a bit just to further enhance the wonderful peach flavor.

Made these this morning using the exact recipe (except I only had strawberry Greek yogurt in the fridge). AH-mazing!!!! Just absolute perfection.

I made these without the streusel and glaze.  They are wonderful!  I did add a bit of coarse sugar to the tops.  The muffin is simply heavenly on its own.  No streusel or glaze needed.

I made these with a combination of nectarines and peaches.  They came out delicious! This recipe is similar to your apple crumb muffin - when I make these my granddaughters request more. I expect to have the same reaction to these.

These peach muffins are made with a lightly spiced batter and ripe, juicy peaches. We leave the skins on the peaches — it adds lovely texture. If you don’t have it on hand, skip the almond extract. It adds a nice sweetness, but the muffins are excellent without it. Our recipe yields 8 muffins with large, domed tops. Standard muffin tins have 12 muffin cups. We ask that you add 2 tablespoons of water to the empty cups. The cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.

Easy Vanilla Peach Muffins

½ cups (195 grams) all-purpose flour

(150 grams) sugar,

ginger,

cinnamon,

(80 ml) vegetable oil

almond extract, optional

peach,

I'm going to make these right now.  I'm so excited, the recipe sounds great.  I think I'll add a few blueberries as well,  that combo makes my mouth happy happy!! Thanks for all the great recipes.

I just made your easy vanilla peach cupcakes with a slight twist.  I added some blackberries to the peaches and a little lemon zest to the topping. YUM!!!!!!!

I often make these using gluten free flour and frozen peaches. They come out wonderfully. I do have to increase the baking time by a few minutes, but other than that I follow the recipe pretty closely.

I searched for a recipe to used up my frozen chopped peaches and found this. Wow I lucked out! I wanted to make 12 muffins so I just multiplied everything by 1.5 (except the egg in which I just added two large). I also only had almond milk, so that's what I used. I also added a total of 3/4 cup of sugar due to my own personal preference.The result is a perfectly moist and fluffy muffin. The almond and ginger comes through perfectly. I will make this again and again! SO GOOD.

This is my new favorite peach muffin recipe and works perfectly with white peaches from our garden. I'm very grateful that the ingredients are listed by weight. It's the best &amp; easiest way to bake.   Like others, I used 1 1/2 cups (approx 225 g) sliced peaches. Instead of the spiced sugar, I used demerara sugar, which gave the muffins a sweet crunchy top. A couple of suggestions: 1) Taking a page from homemade mayonnaise, whisk the egg with oil first to create a smooth emulsion. Then whisk in the milk, followed by the extracts. I find everything blends well by mixing the egg and oil first. 2) Considering using a Danish dough whisk for mixing ingredients. The dough whisk will: blend the dry ingredients together; mix the dry &amp; wet ingredients together without creating gluten (results in tough muffin); easily fold the peach pieces into the batter. Sadly, Danish dough whisks don't seem to be widely known, despite being such a great inexpensive baking tool.

Peach muffins are an easy dessert recipe perfect for summer. High, moist muffins are made of simple pantry ingredients and canned peaches for a delicious flavor.

Peach Muffins: the effortless recipe for fluffy peach muffins

Eggs, 3

Sugar, 100 g (1/2 cup)

lemon zest,

Olive oil, 100 ml (1/2 cup)

Yogurt, 100 ml (1/2 cup)

Flour, 200 g (1 1/4 cups)

Baking powder, 12 g

peaches,

Powdered sugar,

In a bowl mix together eggs with sugar, oil, zest, and yogurt.

Beat the mixture until the batter is smooth. Transfer the batter to the muffin holes.

Bake at 170°C/340°F for 30 minutes. Sprinkle it with powdered sugar.Serve and enjoy!

These moist, tender muffins are studded with juicy peaches and crunchy macadamia nuts. So good!

Peach Macadamia Nut Muffins

peaches

C All-purpose flour

tsp Baking powder

Salt

C Sugar

Large egg

C Butter, melted

tsp Vanilla extract

C Buttermilk

Sour cream

Macadamia nuts

tbsp Butter (at room temperature)

Sugar

brown sugar

C Macadamia nuts

Preheat oven to 400° F. Graciously grease your muffin tin with Crisco.

Wash and peel peaches. Dice into small pieces about the size of a dime.

Sift flour and measure 2 1/2 cups after sifted. Reserve 1/4 cup.

Mix the 1/4 cup flour with peaches and gently stir to coat the peaches. Set aside.

Combine remaining flour with baking powder, salt and sugar. Set aside.

Melt butter in microwave for 20-30 seconds until melted. Add melted butter to egg and whisk to combine.

Add vanilla extract, buttermilk and sour cream to the eggs and butter. Use a whisk to whip together all wet ingredients until smooth.

Slowly add wet ingredients to dry ingredients and stir with a wooden spoon. Mix only until combined.

To prepare streusel topping, combine butter with all dry ingredients. Use a pastry cutter or fork to cut the butter into the dry ingredients until no large chunks remain.

Fill each muffin cup to the top edge. Sprinkle with streusel topping.

Bake for 5 minutes at 400° F. After 5 minutes, reduce oven temperature to 350° F and bake for 15-18 minutes until edges are golden brown. Use a toothpick to check for doneness. Stick the toothpick into the center of the muffin and if it comes out clean, the muffin is done.

Peach Crumb Muffins are a soft tender cake like muffin with a coffee cake style crumble filled with plenty of peaches for a delicious crumb topping from Serena Bakes Simply From Scratch.

Peach Crumb Muffins

All-Purpose Flour

Butter, Cut Into Half Tablespoon Size Pieces

Butter

Eggs

Pure Vanilla Extract

Pure Almond Extract

Baking Soda

Baking Powder

All-Purpose Flour or Whole Wheat Pastry Flour

Sour Cream

Diced Peaches, Peeled

Discover the ultimate Peach Muffin recipe with fresh peaches, a touch of sweetness, and a delightful glaze. Perfect for breakfast or a treat.

Peach Muffins

Flour (all purpose)

brown sugar (packed)

Tablespoon Baking Powder

Milk

Butter (melted)

Prepare the Dry Ingredients: In a large bowl, whisk together the dry ingredients: the flour, brown sugar, salt, sugar, and baking powder.

Combine Wet Ingredients: In another bowl combine the wet ingredients. Beat the eggs then add the milk and melted butter, and mix well.

Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined. Gently fold in the chopped peaches. Be careful not to overmix but to be sure to get all the pockets of flour incorporated.

Preheat Oven: Preheat your oven to 425°F. Line two muffin tins with paper liners or grease the muffin cups and set aside.

Let the Batter Rest: While the oven preheats, make sure to allow the batter to rest for 15 minutes, this makes the batter fluffier and will help the muffins rise while cooking.

Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake: Bake in the preheated oven at 425°F for 7 minutes, then turn the oven down to 350°F for the remaining cook time (15-18 minutes) or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Make Peach Glaze: Add the powdered sugar and diced peaches to a bowl and whisk together, the liquid from the fruit should be enough to create a liquid glaze when combined but add a little splash of milk as needed. (start with only ½ tsp of milk)

Important Note: If you want big bakery style muffins, leave every other muffin tin empty leaving space between the baking muffins so they have more heat and room to rise. Fill each of the muffin tin cups to the very top. You will have less muffins (about 10-12) but they will have tall domes and look more like bakery style.

Moist, tender, and full of fresh blueberry flavor, these Blueberry Yogurt Muffins are a favorite breakfast and snack to share with the kids. Plus: They store SO well for days.

Favorite Blueberry Yogurt Muffins

flour

whole-milk blueberry yogurt ((or plain Greek or regular yogurt))

honey

unsalted butter

eggs ((lightly beaten))

blueberries ((fresh

lemon

Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.

In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

In another bowl, stir together the yogurt, honey, butter, eggs, and vanilla.

Gently stir the yogurt mixture into the flour mixture.

Add the blueberries and lemon zest or cinnamon, if using, stirring gently to combine.

Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.

Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.

Obsessed with the chocolate zucchini muffins but wanted something lighter and fluffier— holy cow, these are divine! Airy, flavorful, toddler-approved, hearty… I could go on and on! I even made them with cashew yogurt and they turned out perfectly! Thank you for yet another staple recipe!!

Made these with strawberries instead and also added one over ripe banana. Cook time was 22 mins. Delicious!

Is this batter more like a dough? I cut the recipe in half and it’s very thick like won’t pour into a muffin tin

This is the perfect classic blueberry muffin. They won’t last the day at my house. So yummy as always.

This is the perfect classic blueberry muffin. We love this recipe. So yummy as always. They won’t last the day at my house.

This recipe was delicious! Turned out perfectly golden brown and moist on the inside. My husband, toddler and I just demolished 6 muffins between us :)

Toddlers and grandparents loved them. Used Greek yogurt!

Omnomnom very good, moist, and tasty. Not too sweet, but also not too bland and boring – perfect! 10/10 will make again, and I’ll probably add it to my lunch box as a little treat. 😊

these are so accessible and …not dry [word that starts with M]. we prefer to choose half whole wheat and half APF. lemon zest wonderful addition. thank you YTF! =}

We loved this recipe! We used all purpose flour because that's what we had on hand, turned out great still! Didn't have a lemon, although i wish we did, so added a small sprinkle of brown sugar on top. So good!

Seriously so thankful for you and all of your recipes. This one is delightful!! My 15 month old is getting a little picky with breakfast and I can always count on a quick &amp; healthy recipe from you. She LOVED these, as did I. Thank you!!

We've made this recipe several times now, and its always absolutely delicious! My 22 month old loves them. Thank you!

Buttery, tender, and moist, these peach muffins are topped with a brown sugar streusel crumb and sweet vanilla glaze. Both toppings are completely optional if you prefer plain peach muffins.

(4 Tbsp; 56 grams) unsalted butter, melted

(84 grams) all-purpose flour (spooned & leveled)

(8 Tbsp; 113 grams) unsalted butter, softened to room temperature

(120 grams) plain yogurt

Tablespoons (30 milliliters) milk,

Tablespoons (45 milliliters) heavy cream (or milk

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 

Make the crumb topping

Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don&#8217;t over-mix into a paste. Just mix until it is crumbly. Set aside.

Make the muffins: 

Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a medium bowl. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It&#8217;s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the chopped peaches.

Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.

Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the wet peaches. Let them cool for at least 15 minutes before unwrapping and eating.

Make the icing

Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.

Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

This recipe turned out amazing! Definitely didn’t need icing in my opinion, but the crumble was excellent!

This recipe sounds so yummy! How long do these muffins last without a fridge? Want to take a batch camping.

https://www.youtube.com/watch?v=Ud85syaSbfs

This peach muffin recipe uses my go-to base muffin batter. Top these buttery and cake-like muffins with brown sugar cinnamon streusel and don't forget to finish them off with a drizzle of vanilla icing. Of course both are completely optional if you prefer plain peach muffins.

Get the full recipe: https://sallysbakingaddiction.com/peach-streusel-muffins/

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Top 8 peach muffins recipes from across the web

The most viewed peach muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peach Streusel Muffins

Easy Vanilla Peach Muffins

Peach Muffins: the effortless recip...

Peach Macadamia Nut Muffins

Peach Crumb Muffins

Peach Muffins

Favorite Blueberry Yogurt Muffins

Peach Streusel Muffins

Top 8 peach muffins recipes from across the web

The most viewed peach muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peach Streusel Muffins

Easy Vanilla Peach Muffins

Peach Muffins: the effortless recip...

Peach Macadamia Nut Muffins

Peach Crumb Muffins

Peach Muffins

Favorite Blueberry Yogurt Muffins

Peach Streusel Muffins

The most viewed peach muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine