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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). 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 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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62 comments… Leave a Comment
  • rochelle February 3, 2015, 4:01 pm

    beautiful! the muffin is light and tasty, i notice alot of comments people added their own twist so heres mine. i used sliced almond as i had no almond extract and i added a lump of cream cheese to the middle, i got top marks from the fam bam

  • Misha October 14, 2014, 5:59 pm

    Oh my…..these muffins are just so delicious!! They are very sweet and peachy and tasted like summer! Plus my house smells like heaven while they are baking! The only problem with theses muffins is they are gone as soon as they come out of oven! I do skip the candy topping and used my muffin streusel topping which is a 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup melted butter, and 1 1/2 tsp cinnamon mixed together and generously sprinkled on top before baking! I’ve had numerous friends ask me for the recipe for these muffins! Thanks for the delicious recipe!

  • Ann September 7, 2014, 7:45 pm

    Great recipe; thanks! Super easy and fast to prepare. I cut the sugar down to 1/2 cup and omitted the topping and almond extract and they were delicious.

  • Nicola September 4, 2014, 11:50 am

    Made these this morning and they were delicious, thanks! (I used the recipe as listed, but without the almond extract). Only ate two for breakfast, but seriously regretting not bringing another to the office for a morning snack.

  • Noelle August 30, 2014, 8:15 am

    Yum! These came out great for me! I used a mix of all-purpose and whole wheat flour, 3/8 c. honey instead of sugar and almond-coconut milk. They have great flavor and are perfect for a Saturday morning with coffee! Thanks for the great recipe!

  • June August 26, 2014, 12:50 am

    Made these for the first time last summer and loved them! Made them again tonight and they were as good as I remember them. The first time, I didn’t have the almond extract but tonight I did. As stated in your recipe, these muffins are delish with or without! I love the spice factor; it gives this peach recipe personality. I’ve loved all the recipes I’ve tried on your blog — thank you!

  • Sean Stockard August 17, 2014, 6:03 pm

    The peach muffins are certainly good. I substitute the peaches with Fresh Blueberries and those turn out awesome too!

  • Chelsea August 14, 2014, 5:06 pm

    I made these once before and they were insanely perfect, nothing but compliments. Any chance I can use a mini muffin tray? I want to make enough for a large group, but don’t want the smaller size to affect how fluffy they were.

    • Joanne August 14, 2014, 6:04 pm

      Hi Chelsea, Turnings these into mini muffins should work fine. Keep the oven temperature the same, but watch for the muffins taking a little less time to bake.

  • Marcy August 5, 2014, 2:07 pm

    This recipe is awesome! I did add a full 2 cups of fresh peaches, slightly more than the recipe calls for but otherwise followed the recipe exactly. Also, my yield was 12 muffins rather than 8, they were perfect. The peaches in the muffins tasted VERY fresh and that was exactly what I was looking for. Thank you very much for a really great recipe.

  • Heather July 18, 2014, 10:37 am

    Made exactly as per directions and they are amazing!


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