Go Back
–+ servings
Peach Muffins

Irresistibly Moist Peach Muffins for a Summer Delight

These Peach Muffins are a delightful summer treat filled with juicy peaches and warm spices, perfect for breakfast or a sweet snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour.
  • 1 cup Light Brown Sugar Can substitute with dark brown sugar.
  • 1/2 cup Granulated Sugar Coconut sugar is a lower glycemic alternative.
  • 1 tbsp Baking Powder Ensure it's fresh for the best rise.
  • 1 tsp Ground Cinnamon Try pumpkin pie spice for a twist.
  • 1/2 tsp Kosher Salt Regular table salt can substitute.
  • 1/4 tsp Ground Nutmeg Freshly grated enhances flavor.
  • 1 large Egg Use a flax egg for a vegan option.
  • 1 cup Milk Use non-dairy milk if desired.
  • 1/2 cup Vegetable Oil Melted coconut oil is an alternative.
  • 1 tsp Pure Vanilla Extract Using extract from actual vanilla beans improves taste.
  • 2 cups Peaches Fresh or drained canned/frozen peaches work.
Glaze
  • 1 cup Powdered Sugar Substitute with monk fruit sweetener for low sugar option.
  • 2 tbsp Heavy Cream Can use half-and-half or non-dairy milk.

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • Measuring cups and spoons

Method
 

Baking Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin.
  2. Combine light brown sugar, granulated sugar, cinnamon, melted butter, and flour for the streusel topping and set aside.
  3. In a large mixing bowl, whisk together flour, sugars, baking powder, cinnamon, salt, and nutmeg.
  4. In another bowl, whisk together egg, milk, vegetable oil, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
  6. Gently fold in the chopped peaches into the batter.
  7. Fill each muffin cavity three-quarters full and sprinkle with streusel topping.
  8. Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack and prepare glaze.
  10. Whisk together powdered sugar, heavy cream, and vanilla until smooth, then drizzle over the muffins.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Use ripe, juicy peaches for the best flavor. Avoid overmixing the batter to keep muffins tender. Always check the freshness of your baking powder to ensure proper rise.

Tried this recipe?

Let us know how it was!