Easy Vanilla Peach Muffins Recipe

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 or read on to see our tips for making them.

Vanilla Peach Muffins Recipe


– This Recipe is Sponsored by Gold Medal Flour –

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.

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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.

How to Make Peach Muffins

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.

Stirring in the fresh peaches

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.

Bran Muffins RecipeYOU MAY ALSO LIKE: These tasty and moist bran muffin recipe is packed with wheat bran, plump raisins and applesauce. Jump to the Delicious Bran Muffins Recipe.

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 Recipe

  • PREP
  • COOK

Lightly spiced batter with ripe juicy peaches. We leave the skins on the peach for this — it adds nice 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.

Makes 8 large muffins

You Will Need

1 1/2 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 (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)


  • Prepare Batter
  • Heat oven to 400 degrees F. 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.

    • To Finish
    • 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.

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 Supertracker recipe calculator to calculate approximate values. We assumed reduced fat milk.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 muffin / Calories 272 / Protein 4 g / Carbohydrate 41 g / Dietary Fiber 1 g / Total Sugars 23 g / Total Fat 11 g / Saturated Fat 2 g / Cholesterol 24 mg
AUTHOR: Adam and Joanne Gallagher

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45 comments… Leave a Comment
  • Shelley July 16, 2014, 1:25 pm

    These are amazingly good! I was looking to use up some old-ish nectarines and thought ginger sounded like a good combo and this came up on my internet search. I added a single-serving size container of slightly expired peach-mango yogurt and eased up on the oil, and used decorator’s sugar and oat bran in the topping mix for a little more crunch. I somehow ended up with a full dozen, but no complaints here! Thanks!

  • Julie March 17, 2014, 1:28 pm

    Just wanted others to know I made a “vegan” version of your muffins and they turned out great. I substituted 1/3 cup applesauce for the egg, and almond milk for cow’s milk. I didn’t add any vegetable oil as I have found in the past that it is usually unnecessary with the substitution of applesauce. Unfortunately I didn’t have almond extract, so I couldn’t add that. My toddler and I really liked these – we ate them still steaming from the oven! I will freeze some for later, too.

    • Joanne March 17, 2014, 2:36 pm

      This is so great! Thanks so much for sharing your changes 🙂

  • Hilary March 5, 2014, 9:58 am

    Hi! I made this recipe this morning, but I used frozen sliced peaches that I had leftover from peach season here in Michigan. I thawed the peaches and put them in a strainer while I was preparing the other ingredients. Then I roughly chopped up the peaches (actually it was more like crushing them because they were so soft) and then I added them to the batter. They turned out great! Very peachy! It was nice to bring back a little bit of summer considering we have been stuck in a never-ending winter.

    • Hilary March 5, 2014, 10:00 am

      The only negative thing I would say is that I would lower the vanilla next time to 1 tsp. Then I would give it 5 stars 🙂

      • Joanne March 17, 2014, 4:59 pm

        Thanks Hilary!

  • Kelly October 27, 2013, 11:19 pm

    Thank you for the recipe, these were literally the best muffins my family and I have ever had. I didn’t have vegetable oil, so I used melted coconut oil and mixed 1/8 teaspoon of cardamom in with the ginger/cinnamon mixture. Wow!

    • Joanne October 30, 2013, 9:52 am

      Oh, yum. Thank you for coming back and sharing your substitutions!

  • Laurie October 25, 2013, 9:47 am

    I am always trying new muffin recipes, & this is going down as one of the best. Absolutely moist with a nice touch of crunch & very flavorful! I accidentally skipped the vanilla & they were still tasty. I put in a little more peach than the recipe called for, about 1.5 peaces, 1 & 1/2 cups. Otherwise I made them exactly as directed. Perfection!

  • Sally JoJo September 22, 2013, 9:13 am

    Just finished one of these lovelies for breakfast and repinned on my Pinterest!!! Wonderful!! Only a couple minor changes. Added some pecans to the topping and used 1 tsp each of vanilla and almond flavorings. Also subscribed to you newsletter. Looking forward to it.

    • Joanne September 22, 2013, 10:34 am

      Love all your changes! So glad you found us 🙂

  • steph September 16, 2013, 10:36 pm

    I subbed half whole wheat pastry & applesauce for oil and they are AMAZING!

    • Joanne September 17, 2013, 10:58 am

      Nice! Thanks for coming back and sharing 🙂

  • Sarah September 1, 2013, 1:08 am

    Saw these today, made them tonight. They turned out pretty good. I did however substitute most of the original ingredients. I exchanged white flour for whole wheat flour, sugar with agave nectar, vegetable oil with unsweetened applesauce, and milk with almond milk. Everything turned out great. Thanks for another great recipe.

  • Monique @ Gold Medal Flour August 31, 2013, 6:07 pm

    We love these — thanks for sharing!

  • Katrina @ Warm Vanilla Sugar August 29, 2013, 5:29 pm

    I definitely need to try these. Loving this peach muffin!

    • Joanne August 29, 2013, 7:11 pm

      Thanks Katrina!


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