Easy Vanilla Peach Muffins
My family loves these vanilla peach muffins! Our recipe is so quick and easy that you can make homemade peach muffins in less than 30 minutes! When peaches are in season, I jump at the chance to make these easy peach muffins (although you can use frozen or canned peaches). I love the spiced vanilla batter and the sugar candy-like top! My recipe makes peach muffins with large, domed tops like those sold at the best bakeries. For more easy muffin recipes, see our blueberry muffins, strawberry muffins, or these banana muffins! Key Ingredients Peaches: You can use fresh or frozen peaches in this recipe. If you’re using frozen, thaw them first and add them to the batter. Canned will also work. They will just be a bit softer. I recommend draining them before using them in the recipe. If you are here because you have an abundance of fresh peaches, I highly recommend looking at our homemade peach jam or this fresh peach burrata salad! Flour: I use all-purpose flour in the video, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free flour blend (like Bob’s Red Mill). I often use whole wheat flour when I make these. Sugar: I use granulated sugar to keep these light and airy. But I also love adding spiced sugar (sugar with cinnamon and ginger) to the muffin tops just before baking, which turns into a crackly top. Spices: I mix cinnamon, ginger, salt, vanilla extract, and almond extract into this batter, which makes the muffins taste amazing. Oil: It keeps our muffins light and moist in the middle. I have tested this recipe with butter, and while it tastes great, the oil still makes more tender muffins. Milk or Non-Dairy Milk: Both work for this recipe, so use what you have. I have made these muffins with homemade oat milk, unsweetened almond milk, and coconut milk (carton, not canned) with excellent results. Egg: This adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg. Baking powder: This keeps our muffins light and airy. Use recently purchased double-acting baking powder (it lasts about 3 months). If you are sensitive to the flavor of baking powder, make sure that yours is aluminum-free. Peaches: You can use fresh or frozen peaches in this recipe. If you’re using frozen, thaw them first and add them to the batter. Canned will also work. They will just be a bit softer. I recommend draining them before using them in the recipe. If you are here because you have an abundance of fresh peaches, I highly recommend looking at our homemade peach jam or this fresh peach burrata salad! Flour: I use all-purpose flour in the video, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free flour blend (like Bob’s Red Mill). I often use whole wheat flour when I make these. Sugar: I use granulated sugar to keep these light and airy. But I also love adding spiced sugar (sugar with cinnamon and ginger) to the muffin tops just before baking, which turns into a crackly top. Spices: I mix cinnamon, ginger, salt, vanilla extract, and almond extract into this batter, which makes the muffins taste amazing. Oil: It keeps our muffins light and moist in the middle. I have tested this recipe with butter, and while it tastes great, the oil still makes more tender muffins. Milk or Non-Dairy Milk: Both work for this recipe, so use what you have. I have made these muffins with homemade oat milk, unsweetened almond milk, and coconut milk (carton, not canned) with excellent results. Egg: This adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg. Baking powder: This keeps our muffins light and airy. Use recently purchased double-acting baking powder (it lasts about 3 months). If you are sensitive to the flavor of baking powder, make sure that yours is aluminum-free. How to Make Peach Muffins Our blueberry muffin recipe inspired this recipe. It’s such a fantastic muffin batter that we knew it would be perfect for peaches! The batter is as simple to make as pancakes. Whisk your dry ingredients together in one bowl and wet ingredients in another. Then, stir the two together and fold in your peaches. My favorite part about these muffins is the crackly sugar top. I mix sugar with cinnamon and ginger and sprinkle it over the muffins before baking them. The sugar melts into a candy-like topping, which is so delicious! Cinnamon and ginger are also in the batter, complementing the peaches well! I bake my peach muffins at 400°F for 15 to 20 minutes. The higher oven temperature helps them rise quickly, activating the baking powder in the batter. Easy Vanilla Peach Muffins PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins This easy peach muffin recipe is quick to make and yields muffins with a moist, tender center bursting with juicy peaches and a perfectly golden-brown top. I leave the skins on my peaches, and don’t mind the texture. If you’d like to peel your peaches, I provide tips in this peach cobbler recipe. This recipe makes eight large, big-topped muffins, ten standard muffins, or 20 to 22 mini muffins. Makes 8 large, 10 standard, or 22 mini muffins You Will Need 1 ½ cups (195g) all-purpose flour 3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops 2 teaspoons baking powder 1 teaspoon ground cinnamon, plus 1/8 teaspoon for muffin tops 1 teaspoon ground ginger, plus 1/8 teaspoon for muffin tops 1/4 teaspoon fine sea salt 1/3 cup (80ml) neutral-flavored oil, like safflower, avocado, or vegetable oil 1 large egg 1/3 cup (80ml) milk or non-dairy milk, use more as needed 1 ½ teaspoons vanilla extract 1/4 teaspoon almond extract, optional 1 ¼ cups chopped peaches, 1 large peach Directions Prepare Oven and Muffin Cups 1Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini). 2Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this. Prepare Oven and Muffin Cups 1Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini). 2Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this. Make Batter 1Whisk the flour, 3/4 cup (150g) sugar, baking powder, cinnamon, ginger, and salt in a large bowl. 2Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add vanilla and almond extract, then whisk until everything is combined. 3Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick, see tips below. 4Gently fold in the peaches. Make Batter 1Whisk the flour, 3/4 cup (150g) sugar, baking powder, cinnamon, ginger, and salt in a large bowl. 2Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add vanilla and almond extract, then whisk until everything is combined. 3Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick, see tips below. 4Gently fold in the peaches. Bake Muffins 1Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. 2Make spiced sugar by stirring 1 tablespoon of sugar with 1/8 teaspoon cinnamon and 1/8 teaspoon ginger. Sprinkle a little spiced sugar on top of each muffin. 3Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack. 4To store, place them in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months. Bake Muffins 1Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. 2Make spiced sugar by stirring 1 tablespoon of sugar with 1/8 teaspoon cinnamon and 1/8 teaspoon ginger. Sprinkle a little spiced sugar on top of each muffin. 3Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack. 4To store, place them in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months. Adam and Joanne's Tips Frozen peaches: Thaw peaches and then chop them before adding them to the batter. Canned peaches: Drain and chop before adding to the batter. Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams). For mini muffins: The baking time will be less — keep an eye on them while they bake and expect them to take 9 to 11 minutes. Batter thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time, until the correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency. The nutrition facts provided below are estimates. Calculations are for one big-topped muffin (this recipe makes 8). Frozen peaches: Thaw peaches and then chop them before adding them to the batter. Canned peaches: Drain and chop before adding to the batter. Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams). For mini muffins: The baking time will be less — keep an eye on them while they bake and expect them to take 9 to 11 minutes. Batter thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time, until the correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency. The nutrition facts provided below are estimates. Calculations are for one big-topped muffin (this recipe makes 8). Nutrition Per Serving Serving Size 1 muffin / Calories 272 / Protein 4 g / Carbohydrate 41 g / Dietary Fiber 1 g / Total Sugars 23 g / Total Fat 11 g / Saturated Fat 2 g / Cholesterol 24 mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Pan Roasted Chicken Breasts Next Post: Easy Spinach Mushroom Lasagna