Every summer, when peaches are overflowing at the farmer’s market and their scent follows you all the way home, I can’t help but bake a batch of these Peach Muffins.
There’s something about that soft, juicy fruit tucked into a warm, cinnamon-spiced muffin that feels like the perfect cross between comfort food and a sunny treat.
If you’re searching for peach muffin recipes that actually taste like summer, these are it. They’re fluffy, super moist, and topped with a buttery streusel that reminds me of old-fashioned peach cobbler muffins, but in a grab-and-go form that works for breakfast, snacks, or lazy weekend baking.
Why You’ll Love These Peach Muffins
No artificial peach flavor here, just real, fresh peaches that melt into the muffin and stay juicy after baking.
Sweet, crumbly, and golden brown, the topping turns these muffins into something that belongs behind a glass counter at your favorite bakery.
These muffins always get compliments. Whether it’s a weekend gathering, a school snack, or a casual coffee date, they disappear fast and make you look like the baker who really knows their stuff.
The Ingredients You’ll Need
- All-Purpose Flour – The base of your muffins, giving them that soft, fluffy texture.
- Baking Powder – Helps your muffins rise to perfection, making them light and airy.
- Salt – A pinch of this balances the sweetness and brings out all the flavors.
- Cinnamon – Offers a comforting, harmonious taste that blends seamlessly with the peaches.
- Vegetable Oil – Keeps your muffins moist and tender, super important!
- Light Brown Sugar – Adds a subtle caramel undertone while helping maintain a tender, moist texture.
- Eggs – Bind everything together while giving your muffins that golden color.
- Sour Cream – Adds extra moisture for that melt-in-your-mouth softness.
- Vanilla Extract – A subtle touch of sweetness that deepens and enriches the peachy flavor.
- Whole Milk – Brings it all together, making the batter smooth and just right.
- Fresh Peaches – The star ingredient! Richly sweet and overflowing with juiciness.
- Granulated Sugar (for the streusel) – Sweetens the streusel topping, adding a nice crunch.
- Unsalted Butter (for the streusel) – Gives the streusel that rich, buttery texture we all crave.
How to Make Peach Muffins
Preheat and Prep
Alright, let’s get the oven warmed up to 425°F. While it’s heating, grab your muffin tin. Line it with paper liners or just spray it with a bit of baking spray. Trust me, it’ll make life easier when it comes time to take these beauties out.
Mix the Dry Ingredients
Gather your dry ingredients, flour, baking powder, salt, and a touch of cinnamon, in a medium bowl and stir it all up until it’s nice and even. Set this aside because you’ll be adding it to the wet stuff soon.
Whisk the Wet Ingredients
Start by combining the oil and brown sugar in a large bowl, whisking until the texture becomes silky with a touch of stickiness. Next, crack in the eggs and whisk thoroughly until the blend is uniform.
Add the Creaminess
Stir in the sour cream and vanilla next. This is where the muffins get their richness, so don’t rush it, just make sure it’s nice and smooth.
Combine Wet and Dry
Carefully incorporate the dry ingredients into the wet mixture, mixing until they are barely combined. Don’t overdo it, you want to keep that light, airy texture, so a few lumps are totally fine.
Stir in the Milk and Peaches
Add in the milk and give it another quick stir. Then, fold in the peaches. This is where it gets fun, you should be able to see those little peach chunks throughout the batter. Don’t worry about overmixing; the peaches are your little golden surprises in every bite.
Scoop and Fill
Grab a spoon or an ice cream scoop and fill up your muffin tin, nice and full. We’re going for big, fluffy muffins here, so make sure to get them all the way to the top.
Streusel Topping
Now, in a small bowl, mix up the sugar and melted butter. Stir it until it’s smooth, then add the flour and a pinch of salt. It should look crumbly, perfect for topping your muffins. Don’t hold back on this part; pile it on thick for that crispy, buttery goodness.
Bake
Put the muffin tin into the oven and allow them to bake at 425°F for a swift five minutes.
After that, turn the heat down to 350°F and let them bake for another 14-16 minutes. Doneness is indicated when a toothpick inserted comes out nearly clean, showing just a hint of crumb.
Cool & Enjoy
Give your muffins a 5-minute cooling period in the tin (if you’re able to resist the urge to dive in). With care, take them out and place them on a wire rack to cool to room temperature. But, honestly, who’s going to blame you if you just dive in while they’re still warm?
What to Serve With Peach Muffins
- Fresh Whipped Cream – A dollop on top adds a creamy, indulgent touch.
- Greek Yogurt with Honey – Tangy yogurt balances the muffin’s sweetness.
- Fresh Berries – A refreshing burst of flavor alongside the muffins.
- Coffee or Tea – Perfect to enjoy with your muffins in the morning or afternoon.
- Vanilla Ice Cream – For an extra special treat, top with a scoop!
2 Mistakes to Avoid When Making Peach Muffins
1- Overmixing the Batter
It’s tempting to stir everything until it’s smooth, but here’s the thing: overmixing leads to dense muffins.
When you add the dry ingredients to the wet, mix just until everything comes together. A few lumps are totally fine.
2- Using Too Ripe (or Not Ripe Enough) Peaches
Peaches that are too ripe can make the batter too watery, while under-ripe peaches can be too firm and tart.
The sweet spot? Peaches that are slightly firm but still fragrant and juicy. Cut them into small chunks to get that perfect balance of juicy peach flavor in every bite.
More Muffins You’ll love
Peach Muffins
Ingredients
Dry Ingredients:
- 1½ cups 180g all-purpose flour
- 1¾ teaspoons baking powder
- ¾ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- ½ cup 120ml vegetable oil
- ¾ cup 150g packed light brown sugar
- 2 large eggs
- ½ cup 120g sour cream
- 2 teaspoons pure vanilla extract
- 2 tablespoons whole milk
Fruit:
- 1¼ cups fresh peaches peeled and finely chopped (about 2 medium-sized peaches)
For the Buttery Streusel Topping
- 6 tablespoons white sugar
- 4 tablespoons 60g melted unsalted butter
- ⅔ cup 85g all-purpose flour
- ½ teaspoon fine sea salt
Instructions
- Heat your oven to 425°F and line your muffin tin with paper liners or spray it with non-stick baking spray to make it easier to remove the muffins later.
- In a medium-sized bowl, combine the flour, baking powder, salt, and cinnamon, whisking them together. Set this aside for now as you’ll be mixing it with the wet ingredients soon.
- Whisk the oil and brown sugar together in a generous bowl until smooth and a bit sticky, then add the eggs and whisk until fully incorporated.
- Next, stir in the sour cream and vanilla extract for that rich, creamy texture. Mix everything well for a smooth batter.
- Slowly fold in the dry ingredients, stirring gently until just combined. Don't worry if some lumps remain; keeping the batter light is key.
- Add the milk and stir again until combined. Then, gently fold in the fresh peaches, ensuring they’re evenly distributed without overmixing.
- Distribute the batter evenly into your prepared muffin tin, making sure to fill each section well. The goal here is big, fluffy muffins, so don’t be shy!
- To make the streusel, blend the sugar and melted butter in a small bowl until smooth, then fold in the flour and a dash of salt. The mixture should be crumbly, perfect for sprinkling over your muffins. Pile it on generously for that delicious, crunchy topping.
- Place the muffin tray in the oven and bake at 425°F for 5 minutes. After that, reduce the temperature to 350°F and bake for another 14-16 minutes, or until a toothpick comes out mostly clean with a few crumbs.
- Cool the muffins in the tin for 5 minutes, then set them on a wire rack to finish cooling, unless you can’t resist having one while it’s still warm!
Notes
- Always check your muffins with a toothpick, but don’t wait until it comes out completely clean, slightly moist crumbs are perfect.
- For extra peach flavor, add a splash of peach juice to the batter!
