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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.

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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
  • Shelley August 25, 2017, 12:15 pm

    I just baked these muffins yesterday, and, I have to say, they are the best tasting muffins we have ever eaten. I followed the recipe as written, but used two full cups of fresh peaches — which made 12 instead of 8 muffins. It must be the GINGER. And the almond and vanilla extracts certainly add to the delicate bouquet of flavors.
    I only hope that canned peaches will work as well when winter comes. Thanks for a simple and delicious recipe.

    • Shelley August 25, 2017, 12:22 pm

      P.S. to my comments
      of today: cutting the sugar to 1/2 cup is plenty sweet, especially if you are using naturally sweet peaches.

  • Luci August 20, 2017, 10:35 pm

    These muffins were easy to make. I doubled the recipe because I had 2 peaches to use and got 16 muffins. I liked the bit of “spice” that was added by the ginger. I would definitely make these again.

    • Donna malwitz September 8, 2017, 4:29 pm

      I’ve never ever left comment anywhere but this was such great recipe! I think the scientific way the liguids were apportioned made them perfect. Muffins grew too wet or dry . These were perfect. Recipe as written except 1/2 ginger and 1/2 c more peaches. Sugar only on top. My stars what a perfect muffin. Def will be a keeper and maybe only batter recipe but will change seasonal fruit. Thanks! (AP flour)

  • Natalie August 16, 2017, 9:54 am

    These muffins are yummy. Love the almond flavor in them.

  • Rachel Brown August 4, 2017, 5:28 pm

    Yum! These are fantastic! My only alteration was instead of doing the sugar topping, after baking I dipped the tops in melted butter and rolled in cinnamon sugar. They taste great!

  • Karen July 24, 2017, 6:53 pm

    Just made these muffins today for the first time. I doubled the recipe as I wanted at least a dozen but made 16. They are delicious! I will definitely be making them again. Good tip about spraying the pan even when you use paper muffin cups. The muffin did not stick to the paper!

  • Corrinne February 6, 2017, 10:45 pm

    Thanks for the fantastic recipe! I was looking for a way to use up our peaches as our tree is overloaded and this one was perfect, the only thing I will change next time is using less sugar. Our peaches are the white fleshed ones and are super sweet, so I should’ve cut down the sugar to start with. I’m also going to try it with our fruit from our plumarine (plum/nectarine) tree which also a sweet fleshed stone fruit.

  • John December 5, 2016, 9:10 am

    Have not made them yet but intend to they sound and look delicious it sounds like a five star rating

  • Mary October 1, 2015, 1:47 pm

    Can you use this recipe in a loaf pan?
    Thank you.

    • Joanne October 16, 2015, 12:46 pm

      Hi Mary, we haven’t tried it, but you should be able to. Bake time will be longer, though.

  • Margie July 29, 2015, 8:49 am

    I’ve made these twice using nectarines instead of peaches. I used one large nectarine and added some frozen raspberries. They are delicious and freeze well. I am bad about commenting on recipes but had to this time because they are so good.

  • Rachel M. May 21, 2015, 6:25 pm

    These are wonderful! I used frozen thawed fresh peaches from last season, almost 1 1/2 cups, I made 12 mini and 6 regular size and I love them!


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