Enjoy freshly picked peaches by making these delicious and tender Peach Muffins! They’re loaded with bits of fresh peaches, cinnamon, a crumble topping, and a vanilla glaze drizzle.
Whenever we go peach picking, we get a ton of peaches so we can make frozen peaches, peach smoothies, peach sorbet, peach muffins, and of course, just enjoy fresh peaches!
They’re super sweet and flavorful, making these muffins even more delicious than if you didn’t get them during peach season.
Recipe ingredients and notes:
- Peaches – Fresh, sweet, and juicy peaches make these muffins perfect for peach season.
- Butter – This recipe works with regular butter or even vegan butter.
- Eggs – If you cannot have eggs, you can use 1/4 cup of banana or applesauce per egg.
- Vanilla – Real vanilla extract is a must for the best flavor
- Flour – We use all-purpose flour, but your favorite gluten-free one-for-one flour can also be used.
- Baking Powder– This helps our muffins rise.
- Milk – You can use regular milk or non-dairy milk.
- Cinnamon – Using this spice adds all the feels of fall.
- Salt – Just a pinch of salt helps balance all the flavors.
How to make Peach Muffins
Preheat the oven and then line a muffin pan with cupcake liners.
Sift together the flour, salt, and baking powder and set aside.
Cream the butter and sugar together until light and fluffy, then add in the eggs one at a time, followed by the vanilla.
Add the flour and milk alternating into the butter mixture. Fold in the diced peaches.
Next, you’ll combine the crumb topping using the flour, cinnamon, butter, and salt.
Use a large cookie scoop to place the muffin batter into the prepared muffin tin.
Now, you’ll bake the peach muffins for about 20-22 minutes or until a toothpick inserted into the center comes out clean.
You can enjoy them as is or finish them with a vanilla glaze drizzle.
Recipe Tips and Alterations:
- You can make peach muffins on their own without the crumb and drizzle.
- To make our dairy free muffins, we use plant-based oat milk and vegan butter.
- You can also make this into mini muffins by using a mini muffin pan and you’ll get 24 muffins. You’ll need to reduce the cooking time to about 14-18 minutes instead.
- We have not tested this recipe with an egg alternative or gluten-free flour.
Storage and reheating tips:
- Room temperature or refrigerate: Store any leftover muffins in an airtight container on the counter for 3-4 days or in the refrigerator.
- Freeze: You can freeze leftover muffins wrapped and placed in a freezer safe container for up to 3 months. Skip the glaze if you’re freezing your peach muffins.
Peach Muffins
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Print PinIngredients
Peach Muffins
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup full fat milk we use oatly for dairy free
- 1 cup peaches diced, about 2-3 peaches
Crumb Topping
- 1/2 cup all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons butter melted
- 1/2-1 teaspoon cinnamon
- 1/4 teaspoon salt
Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Crumb Topping
- Place all of the ingredients for the crumb topping into a bowl and mix until crumbly. Place onto the muffins before baking.
Peach Muffins
- Preheat the oven to 375 degrees F.
- Line a muffin tin with cupcake liners or grease if not using liners and set aside.
- Sift the flour, cinnamon, salt, and baking powder together in a medium bowl.
- In a stand mixer bowl or bowl with a hand mixer cream the butter and sugar until light and fluffy.
- Add the eggs to the butter and sugar mixture one at a time, beating well after each addition, and then add in the vanilla last.
- Add the flour mixture to creamed butter mixture alternating with the milk.
- Fold the diced peaches into the batter.
- Scoop the muffin batter into the prepared muffin tin filling 3/4 of the way. Sprinkle with sugar if desired.
- Bake the muffins for 20-22 minutes or until a toothpick inserted comes out clean.
- Remove the muffins from the tin after 10 minutes of cooling and place them onto a cooling rack to allow them to cool before enjoying.
Vanilla Glaze
- Place the ingredients for the glaze into a bowl and mix until smooth. It shouldn't be too thick or too thin. If it's too thick, you can add a splash more of the milk. Drizzle onto the cooled muffins.
Video
Notes
- Make it the way you want: You can make peach muffins on their own without the crumb and drizzle.
- Dairy Free option: We use plant-based oat milk and vegan butter without an issue.
- Storage: Store any leftover muffins in an airtight container on the counter for 3-4 days or in the refrigerator. Freeze: You can freeze leftover muffins wrapped and placed in a freezer-safe container for up to 3 months. Skip the glaze if you’re freezing your peach muffins.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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