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You only need one bowl to make these peach muffins with lightly spiced vanilla batter and ripe juicy peaches. Our recipe below makes muffins with large, domed tops — just like muffins you’ll find in many bakeries. They are very simple to make — simple enough to make in the morning for breakfast.
How to Make Our Peach Muffins Recipe
These may be simple, but they don’t lack flavor. The batter is laced with vanilla and almond extracts. (If you don’t have it on hand, the muffins are excellent without the almond extract). We add warmth with ground ginger and cinnamon — both complement the peaches well.
Making these muffins is as simple as whisking dry ingredients together, whisking the wet together, and then combining just until combined. No fancy equipment needed.
Something to keep in mind: When you make any muffins recipe, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat. This is why we ask you to use a fork to mix things together in our recipe below. If you were to use a hand blender or stand mixer, the muffins will become tough.
These muffins were inspired by our blueberry muffins — one of our favorite things about them is the candy-like top. Just before baking, we sprinkle granulated sugar over the batter. In the oven, it crisps up and adds a little crunch. We’ve done the exact same thing for these peach muffins, but instead of just using sugar, we add extra flavor with some ginger and cinnamon.
We’re sharing these in partnership with Gold Medal Flour. We’re pretty excited about it because it’s been our flour of choice for quite some time (my Mom’s, too).
Random fact: Did you know that Gold Medal has lots to choose from when it comes to flour. We use unbleached all-purpose flour to make our muffins, but they also have an organic all-purpose flour, whole wheat, white whole wheat (which we’re excited to try), bread flour and more.
You May Also Like
- For another peachy recipe, try our Spiced Peach Cobbler Recipe.
- These peach muffins from Allrecipes also look good.
- Or, take a look at these Blueberry Coconut Muffins from Two Peas and Their Pod (they use Gold Medal Flour’s White Whole Wheat Flour).
- For another way to use up summer peaches, try these Peach and Raspberry Pie Bars from Recipe Girl (it looks awesome).
Our recipe yields 8 muffins with large, domed tops. Standard muffin tins have 12 muffin cups, we ask that you add 2 tablespoons of water to the empty cups. The cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.
- 1 1/2 cups (210 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
- 3/4 cup (150 g) sugar, plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder
- 1 teaspoon ground ginger, plus 1/8 teaspoon for muffin tops
- 1 teaspoon ground cinnamon, plus 1/8 teaspoon for muffin tops
- 1/2 teaspoon kosher salt
- 1/3 cup (80 ml) vegetable oil
- 1 large egg
- 1/3 – 1/2 cup (80ml – 120 ml) milk, reduced fat (2%) or whole milk are best
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract, optional
- 1 large ripe peach, pit removed and finely chopped (about 1 1/4 cups)
- Heat oven to 400 degrees F (205 C). Line eight standard-size muffin cups with paper liners. Add 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly). Lightly spray pan with non-stick cooking spray (or lightly oil).
- Whisk flour, 3/4 cup of the sugar, baking powder, ginger, cinnamon and the salt until well blended.
- In a measuring jug that holds at least 1 cup, combine vegetable oil and the egg. Fill the jug to the 1-cup line with milk (1/3 to a 1/2 cup of milk). Add vanilla and almond extract. Whisk until blended.
- Pour into bowl with dry ingredients and stir with a fork until just combined. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in peaches.
- Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners). Make sugar topping by combining 1 tablespoon of sugar with an 1/8 teaspoon of ginger and 1/8 teaspoon of cinnamon. Lightly sprinkle spiced sugar over muffins. (Use any remaining sugar to top cereal, buttered bread or add to coffee).
- Bake muffins 15 to 20 minutes or until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter. Transfer to a wire rack and cool completely.
Batter Thickness: The batter should be thick and scoopable — not runny and not dry or extra thick like bread dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.