Peach Muffins

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Tender peach muffins are a wonderful summer breakfast treat! Made with a combination of all purpose and whole wheat flour, these muffins are ready in just minutes.

We’re pretty addicted to muffins over here.

What’s not to love in a muffin? It’s like cake, but you don’t have to worry about making frosting, and it usually has fruit or something else to make you think you’re being super healthy in your breakfast choice.

Peach muffins in a fruit basket.

You could just straight up eat a cupcake, but we have appearances to keep up.

I love these peach muffins because they are so soft, and the chunks of fruit add pops of floral sweetness. 

If you have peaches left over from making peach galette or peach jam, give these muffins a try!

Ingredients for peach muffins

You’ll need:

Ingredients for peach muffins on a tile surface with labels.

Flour – I use a mix of all purpose and whole wheat flour in these muffins. You can use just all purpose if you prefer.

To make these muffins gluten free, use an all purpose gluten free blend like Pamela’s.

Baking powder and baking soda – To help the muffins rise in the oven.

Salt – I use fine sea salt.

Cinnamon – Cinnamon goes well with peaches. I use just a little so it doesn’t overpower their flavor, but you can add more if you like.

Peaches – You’ll need 3 medium peaches, which will yield about 1 ½ cups of diced peaches.

Peeling the peaches is optional, but I do it for this recipe. If your peaches are ripe enough, the skins might slip right off after halving them, but you can also peel with a paring knife, or blanch them quickly and dunk in a water bath to loosen.

If you use frozen peaches, make sure they are completely thawed and well drained.

Brown sugar – I use brown sugar in these muffins for the deeper flavor.

Egg – You’ll need 1 large egg.

Vegetable oil – If you don’t want to use vegetable oil, you can swap in unsweetened applesauce or melted coconut oil. Keep in mind that coconut oil will add some flavor to the muffins.

Heavy cream – Using heavy cream instead of milk in this recipe makes the muffins extra tender. You can use milk if you prefer.

How to make this recipe

Preheat oven to 375°F and lightly coat a 12-cup muffin tin with nonstick spray.

Halve peaches and remove pit. Peel if desired and cut into small pieces. Set aside.

In a mixing bowl, combine flours, baking powder, baking soda, salt, and cinnamon.

In a large bowl, mix together brown sugar, egg, and vegetable oil until smooth and blended. Be sure to break up any brown sugar chunks. Stir in the peaches.

Stir in half the flour mixture just until incorporated, then stir in the cream. Add the rest of the flour, stirring just until no dry bits remain.

Divide batter equally between muffin cups. A cookie scoop works great for even portioning.

Bake for 18-20 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Let cool in the pan 5 minutes before using a spoon or offset spatula to gently lift out the muffins. Cool on a wire rack.

Note that the muffins will sink slightly as they cool and will be a little delicate when handling.

Peach muffins in a muffin tin.

Tips and tricks

Use ripe peaches for these muffins. The peaches should be fragrant with just a slight amount of give when handled. 

Overripe peaches actually work well too — they’ll melt right into the batter when baking.

Make sure to not overmix your muffin batter, which can make them tough. I use a silicone spatula and mix by hand.

I recommend greasing the muffin pan rather than using papers because these muffins are a little more delicate. Paper liners can stick too much to the muffin, so make sure the muffins are completely cooled before enjoying if you use papers.

These muffins cook at a higher temperature. The higher temperature helps them rise better, as they have a shorter baking time than their quick bread counterparts.

Speaking of quick breads, turn this recipe into a loaf by pouring the batter into a greased loaf pan. Bake it at 350°F for 50-60 minutes, until a toothpick inserted in the center comes out clean.

If you like, you can add a crumble topping by mixing together flour, butter, and sugar until crumbly, and sprinkling on top before baking.

Overhead of peach muffins in a wood fruit basket.

Storage tips

These muffins will keep in an airtight container for up to 3 days. Make sure they are cooled completely before storing.

For longer storage, or if your kitchen is particularly hot or humid, store in the refrigerator.

To freeze peach muffins, let cool completely. Transfer to a lined baking sheet and freeze for about 2 hours, until solid.

Place frozen muffins in freezer bags, label, and store for up to 3 months.

Thaw overnight in the refrigerator, or microwave from frozen for about 30 seconds.

Peach muffin broken into two halves to see the interior.

More muffin recipes

Give some of these other muffins a try:

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Peach muffins in a fruit basket.

Peach Muffins

Peach muffins are wonderfully tender and bursting with summer’s best fruit.
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Calories 199 kcal


  • 3 medium peaches, to yield about 1 ½ cups chopped
  • 1/2 cup brown sugar
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoons baking soda
  • 2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup heavy cream


  • Preheat oven to 375°F and lightly coat a 12-cup muffin tin with nonstick spray.
  • Halve peaches, peel if desired, and dice.
  • In a bowl, combine flours, baking soda, baking powder, salt, and cinnamon.
  • In a large bowl, whisk together sugar, egg, and oil until smooth. Stir in peaches.
  • Add half the flour mixture, stirring to incorporate. Stir in the cream, then add the rest of the flour mixture, stirring just until no dry bits remain, scraping the bottom as needed.
  • Divide batter between muffin cups and bake for 18-20 minutes, until golden. Let cool in the pan 5 minutes, then carefully transfer to a wire rack to cool completely.


Serving: 1 muffinCalories: 199 kcalCarbohydrates: 25 gProtein: 3 gFat: 10 gSaturated Fat: 3 gCholesterol: 25 mgSodium: 159 mgPotassium: 169 mgFiber: 1 gSugar: 12 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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    1. I used heavy whipping cream – I guess that is 35%? Ours isn’t labeled that way.
      Oh, just checked, apparently 10% is what half-and-half is here.