Peach muffins are soft and fluffy muffins filled with sweet peaches and a hint of warm cinnamon. Top these homemade peach cobbler muffins with a creamy vanilla glaze. This quick and easy peach muffin recipe makes the best summertime breakfast or snack.
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Why Should You Make This Recipe
I absolutely adore a soft and fluffy muffin filled with fruit. My Buttermilk Blueberry Muffins and Raspberry Muffins, are two of my favorite fruit filled muffin recipes on the blog. I know you’ll love this peach muffins recipe just as much as I do.
- Layers of flavors and textures: From the soft and fluffy muffin, to the warm, peach cobbler like peaches baked into the muffin and the sweet and creamy glaze, these peach cobbler muffins will delight your senses.
- You need a quick and decadent breakfast or snack. Whether you are looking for a sweet and delicious way to start your day or a need an easy gran and go snack, these muffins with peaches are the perfect baked treat.
Ingredients
These peach sour cream muffins require only a handful of simple ingredients to make. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking powder, baking soda, cinnamon and salt.
- Wet Ingredients: Gather unsalted butter, light brown sugar, granulated sugar, eggs, sour cream, milk and vanilla extract.
- Peach Filling: Fresh or frozen peaches, sugar, cinnamon and nutmeg.
Substitutions
These moist and fluffy peach muffins are as easy to make as they are delicious. Here are my recommended substitutions to make these homemade muffins if you need them.
- All Purpose Flour: To make this peach filled muffin recipe gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off of the weight (270 g) rather than cup for cup.
- Baking Powder and Baking Soda: Both baking powder and baking soda are needed for these muffins.
- Ground Cinnamon and Nutmeg: Using sweet warming spices give these peach breakfast muffins the perfect blend of cozy flavors. If you don’t have ground cinnamon and nutmeg, you can also use pumpkin spice or chai spice.
- Brown Sugar and Granulated Sugar: These muffins rolled in cinnamon sugar call for granulated and light brown sugar, but maple sugar would also work well to make this recipe refined sugar free.
- Unsalted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. Vegan butter or plant based can also be used in place of regular unsalted butter.
- Eggs: This recipe has not been tested without eggs.
- Sour Cream: However, a thick and creamy greek yogurt works well in this recipe.
- Milk: Feel free to use your preferred milk.
- Vanilla Extract: This adds a lovely background flavor that pairs really well with peaches, cinnamon and nutmeg.
- Peaches: Ripe, but not mushy peaches are perfect for these muffins. Frozen and thawed or canned and drained peaches also work really well. Feel free to use what you have. This recipe for peach muffins calls for 2 cups of peaches.
Variations
- Peach Muffins with Streusel: Make an easy streusel topping by combining ¼ cup (30 g) flour with 2 tablespoon (25 g) sugar and 2 tablespoon (28 g) cold butter until it forms a sand like consistency. Prepare the muffins according to the recipe directions, top the muffins with the streusel and bake.
- Mini Peach Muffins: Follow my recipe for Mini Blueberry Muffins, but swap the blueberry for diced peaches. Make sure to dice the peaches into small cubes to ensure peaches in every muffin.
How To Make
Learn how to make peach muffins in a few easy steps.
- Preheat the oven to 400 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners. For taller, more bakery style muffins, alternate every other cup. Add diced peaches, sugar, cinnamon and nutmeg to a mixing bowl. Mix well to ensure all the peaches are coated. Set aside for now.
- In another mixing bowl, whisk the flour, baking powder, baking soda, cinnamon and salt together until well combined.
- In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugars together on medium speed for about 2 minutes. On low mix in the eggs and vanilla extract until well combined. Mix the dry ingredients into the wet, alternating with the sour cream and milk in this order: dry, sour cream, dry, sour cream, dry milk, dry. Mix only until each addition is combined. By hand or on the lowest setting, stir in the peaches until combined.
- Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Bake the cinnamon peach muffins for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the muffins in the muffin pan for 5 minutes. Carefully remove the muffins to cool to room temperature.
- In a small mixing bowl, whisk together the powered sugar and milk until your desired consistency. Drizzle over the cooled peach cobbler muffins and enjoy!
How To Store, Freeze and Thaw
- Store leftover muffins: Place the soft and fluffy peach muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
- Freeze the muffins: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap. Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months. If you plan on freezing the muffins, skip the glaze.
- Thaw the muffins: The easiest and tastiest way to thaw the muffins is to let them sit out at room temperature for at least two hours. Enjoy at room temperature or microwave the muffin for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Use flavorful peaches. Taste the peaches prior to baking with them. If the peaches don’t taste great on their own, they won’t bring any peach flavor to the muffins.
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy and moist muffins.
- Don’t overmix the muffin batter. Mix in the dry ingredients into the wet by hand until just combined.
- Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up, but they won’t be as high if you decide to fill all the muffin liners at once.
Can I make this peach muffin recipe as a loaf?
You absolutely can! Rather than transferring the muffin batter to a muffin pan, use a 9 x 5 loaf pan. Bake the peach loaf at 350 F (177 C) for 45 - 60 minutes.
What is the most common mistake when making muffins?
Overmixing. Remember that once the flour is added, mix the ingredients only until they are just combined.
How to make domed muffins?
There are a few things that can help create domed, bakery style tops on muffins. Make sure to let the batter rest for at least 30 minutes, use a higher oven temperature and alternate muffin wells.
Other Peach Recipes To Try
If you try this Peach Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Peach Muffins Recipe
Peach muffins are soft and fluffy muffins filled with sweet peaches and a hint of warm cinnamon. Top these homemade peach cobbler muffins with a creamy vanilla glaze. This quick and easy peach muffin recipe makes the best summertime breakfast or snack.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 large cookie scoop (3 tbsp, 45 ml) optional
- 1 - 2 12 ct muffin pan
- 12 cupcake or muffin liners
Ingredients
Peach Filling
- 2 cups (280 g) peaches, peeled and diced into ¼ inch pieces about 3 - 4 medium peaches
- 1 tablespoon (13 g) sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger or nutmeg
Peach Muffins
- 2¼ cups (270 g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup (180 g) sour cream
- ¼ cup (60 ml) milk
Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 - 3 tablespoons (30 - 45 ml) milk
Instructions
- Preheat the oven to 400 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners. For taller, more bakery style muffins, alternate every other cup.
- Add diced peaches, sugar, cinnamon and nutmeg to a mixing bowl. Mix well to ensure all the peaches are coated. Set aside for now.2 cups (280 g) peaches, peeled and diced into ¼ inch pieces , 1 tablespoon (13 g) sugar, 2 teaspoons ground cinnamon , 1 teaspoon ground ginger or nutmeg
- In another mixing bowl, whisk the flour, baking powder, baking soda, cinnamon and salt together until well combined.2¼ cups (270 g) all purpose flour , 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon ground cinnamon , ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugars together on medium speed for about 2 minutes. On low mix in the eggs and vanilla extract until well combined.½ cup (113 g) unsalted butter, room temperature, ½ cup (100 g) light brown sugar, ½ cup (100 g) granulated sugar , 2 large eggs, room temperature , 2 teaspoons (10 ml) vanilla extract
- Mix the dry ingredients into the wet,alternating with the sour cream and milk in this order: dry, sour cream, dry, sour cream, dry, milk, dry. Mix only until each addition is combined. By hand or on the lowest setting, stir in the peach filling until combined.Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup.¾ cup (180 g) sour cream , ¼ cup (60 ml) milk
- Bake the cinnamon peach muffins for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the muffins in the muffin pan for 5 minutes. Carefully remove the muffins to cool to room temperature.
- In a small mixing bowl, whisk together the powered sugar, vanilla extract and milk until your desired consistency. Drizzle over the cooled peach muffins and enjoy!1 cup (120 g) powdered sugar, 1 teaspoon vanilla extract , 2 - 3 tablespoons (30 - 45 ml) milk
Notes
Store leftover muffins: Place the soft and fluffy peach muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
See Variations section of the blog post to top these peach muffins with streusel or to make them as mini peach muffins.
did you make this recipe?tag @olivesnthyme on Instagram
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