These sweet and refreshing Peach Muffins are incredibly moist and flavorful, perfectly spiced with warming ginger and aromatic cinnamon. Sprinkle them with cinnamon sugar and extra coarse sugar to create an even more sweet and savory muffin.
This peach muffin recipe has quickly become a family favorite, always stocked in the freezer for a quick snack or breakfast on the go. They are often found next to these filling and fiber-packed flaxseed muffins and sweet pumpkin cream cheese muffins.
Make peach muffins using juicy canned peaches all year round or with fresh ripe peaches during peach season. They will turn out sweet and delicious no matter what peaches you opt for. If you really love peaches, enjoy peach muffins with a creamy peach milkshake or banana peach smoothie!
Why You'll Love Peach Muffins
- They're a fruity but not-too-sweet muffin that works as a snack or breakfast.
- They can be made with canned peaches all year round or with fresh peaches when they're in season.
- It's an easy way to sneak fruit to your picky eaters!
Ingredients and Substitutions
- Peaches: this recipe uses chopped canned peaches. Fresh peaches are also fine but require a little more preparation time.
- Spices: ground cinnamon and ground ginger. A bit of nutmeg can also be used for a more autumn-inspired muffin.
- All-purpose flour
- Sugar: white sugar sweetens these muffins. For a healthier option, unrefined coconut sugar can be used. It actually adds delicious flavor!
- Milk: use any type of milk, dairy or plant-based. My favorite non-dairy milks for these muffins are oat milk and almond milk. If using dairy milk, the higher the fat content the more calories your muffins will be.
- Egg: to go egg-free use flax eggs.
- Extra virgin olive oil: I use this in most of my muffins to keep them a bit healthier, but any type of neutral cooking like vegetable oil works.
- Vanilla extract: almond or lemon extract also work!
- Cinnamon sugar (optional): this is for sprinkling on the top if desired.
- Extra coarse sugar (optional): also for sprinkling on the top if desired.
Classic streusel topping also is delicious on peach muffins.
Tips from the Chef
For an even rise, fill any empty muffin cups with a few tablespoons of water.
Instructions
- Preheat the oven to 400° Fahrenheit and line 8 muffin cups with muffin liners or spray with cooking oil.
- To a large mixing bowl add the all-purpose flour, cinnamon, ginger, sugar, baking powder and salt. Mix. In a measuring cup, mix the milk, vanilla extract, egg, and olive oil until well blended.
- Pour the bowl of liquid ingredients into the bowl of dry ingredients and mix with a fork until just combined, being careful not to over-mix. Fold in the chopped canned peaches.
- Fill the muffin cups ⅔ with the batter. Sprinkle with cinnamon sugar and extra coarse sugar if using.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Recipe FAQs
Your peach muffins can be stored in an airtight container at room temperature for approximately 3 days. Store them in the freezer for up to 6 months and defrost a few hours before you plan to eat them.
Peach muffins are freezer-friendly for up to 6 months for optimal quality. Use freezer safe storage bags or tightly wrap the muffins in plastic wrap. Defrost overnight in the fridge or at room temperature for a few hours. They can also be defrosted quickly in the microwave.
While these muffins are my favorite with peaches, you can also make them using other fruits. They are excellent with strawberries, blueberries, mango, pears, apples, apricots, and raspberries.
Yes, fresh peaches can be used instead of canned peaches. You can peel the peaches first or leave the skins on depending on your preference.
Recipe
Peach Muffins
Equipment
- muffin tin
- 8 muffin liners
- 2 mixing bowls
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup sugar
- 2 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon salt
- ⅓ cup extra virgin olive oil
- ½ teaspoon vanilla extract
- ½ cup milk
- 1 large egg
- 1 can peaches, 15 oz, chopped
- 1 tablespoon cinnamon sugar
- 2 tablespoon extra coarse sugar
Instructions
- Preheat the oven to 400° Fahrenheit and line 8 muffin cups with muffin liners or spray with cooking oil.
- To a large mixing bowl add the all-purpose flour, cinnamon, ginger, sugar, baking powder and salt. Mix. In a measuring cup, mix the milk, vanilla extract, egg, and olive oil until well blended.
- Pour the bowl of liquid ingredients into the bowl of dry ingredients and mix with a fork until just combined, being careful not to over-mix. Fold in the chopped canned peaches.
- Fill the muffin cups ⅔ with the batter. Sprinkle with cinnamon sugar and extra coarse sugar if using.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Maddy says
Thank you for sharing this delicious recipe. It turned out great!