Easy Vanilla Peach Muffins
You only need one bowl to make these peach muffins with lightly spiced vanilla batter and ripe, juicy peaches. Jump to the Vanilla Peach Muffins Recipe
Our recipe below makes muffins with large, domed tops, just like those found sold at many bakeries. They are very simple to make — simple enough to make in the morning for breakfast.
More muffins: These easy chocolate chip muffins are tender and moist. Plus, they only take about 30 minutes to make — and most of that is the baking time.
How to Make Muffins with Peaches
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 is needed.
Keep in mind: When you make this or other muffins recipe, 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. We ask you to use a fork to mix things in our recipe below. The muffins may become dense if you use a hand blender or stand mixer.
Our blueberry muffins inspired these muffins — one of our favorite things about them is the candy-like top. Just before baking, we sprinkle granulated sugar over the batter. Then, it crisps up in the oven and adds a little crunch. We’ve done the same thing for these peach muffins, but instead of just using sugar, we add extra flavor with some ginger and cinnamon.
Recipe updated, originally posted August 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy Vanilla Peach Muffins
These peach muffins are made with a lightly spiced batter and ripe, juicy peaches. We leave the skins on the peaches — it adds lovely texture.
If you don’t have it on hand, skip the almond extract. It adds a nice sweetness, but the muffins are excellent without it.
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.
You Will Need
1 ½ cups (195 grams) all-purpose flour
3/4 cup (150 grams) 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 or whole milk are best
1 ½ teaspoons vanilla extract
1/2 teaspoon almond extract, optional
1 large ripe peach, pit removed and finely chopped, about 1 ¼ cups
- Prepare Batter
- To Finish
Heat oven to 400 degrees Fahrenheit. Line eight standard-size muffin cups with paper liners. Add 2 tablespoons of water to the four empty muffin cups (this helps make sure the muffins bake evenly). For an extra precaution, you can lightly spray the top of the pan with non-stick cooking spray (or lightly oil) so that the muffin tops don’t stick.
Whisk the 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 measuring jug to the 1-cup line with milk (1/3 to a 1/2 cup).
Add vanilla and almond extract. Whisk until blended.
Pour into the bowl with dry ingredients and stir with a fork until just combined. Do not overmix. (The muffin batter will be pretty thick — see note below).
Fold in peaches.
Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners).
Make the sugar topping by combining 1 tablespoon of sugar with an 1/8 teaspoon of ginger and 1/8 teaspoon of cinnamon. Lightly sprinkle the spiced sugar over muffins. (Use any remaining sugar to top cereal, buttered bread or add to coffee).
Bake the muffins for 15 to 20 minutes or until the 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.
Adam and Joanne's Tips
- Storing: These are best eaten the same day. Overtime, they loose their crunchy top. We’ve found it best to place them in a plastic bag, seal, and store in the fridge for to 2 to 3 days then warm just before eating. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.
- 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.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We assumed reduced-fat milk.