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.
You may also like: These tasty strawberry muffins or this moist bran muffin recipe, packed with wheat bran, plump raisins and applesauce.
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
- PREP
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.
Makes 8 large muffins
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
Directions
- 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.
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
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Very easy recipe.3/4 sugar was slighty sweet but other than recipe was good.
I have made this recipe several times now because we love these muffins so much, and every time I’m still amazed by the milk-in-the-measuring-cup “trick.” Haha! It’s brilliant!
Really delicious. I didn’t do the the topping and they were still great. I had my doubts about the ginger but I still added it. I did not have almond extract either. Super easy and super good.
These muffins fill your house with the most beautiful bouquet of sweetness. Delicious and so quick to prepare!
These muffins are amazing. Probably the best I’ve ever tasted! Thanks for the great recipe!
I made these today using 4 over ripe peaches which equaled a little under 1 1/2 cups. I added white sugar in the recipe and topped them using organic natural sugar (and cinnamon) which made the tops a bit more caramelized. This recipe also makes a perfect standard size dozen. The muffins came out perfect, tasty, tender, and the almond extract added a complimentary flavor boost.
These were delicious! My kids loved them. We use Spelt flour so I made them with 2 cups of spelt flour and 3 tsp baking powder. Delicious!!
I made these today. I added 1 1/2 cups of peaches, because they are in season. I would have included a photo, but they disappeared very quickly. They are lovely!
Could this recipe be put in a loaf pan? I’ve made them as muffins, and they were FANTASTIC! But I would like to convert the recipe to a loaf bread…do I need to change anything in the recipe to do this? Thank you for a great great recipe!
I made these muffins today and they are delicious! I included the optional almond flavouring and I used 1 cup of fresh peaches (grown in Niagara area) and 1/4 cup of wild Canadian blueberries which needed to be used up. The wild blueberries are small and very flavourful and combine very nicely with peaches. I’ll definitely be making these again.
These muffins are AMAZING!!! Easy and taste great! My family LOVED how fluffy and delicious they were and the sugary top! To die for!!! Will make these again for sure!
I made these with only 1/2 cup sugar (all I had in the house), no cinnamon because I was out, and extra peaches (they were on their last edible day) and they were delicious and plenty sweet for us! Loved the peach/ginger/almond flavor combo. Will definitely make this recipe again, and will continue to use only 1/2 cup sugar since they were sweet enough for my family’s taste!
i made these today and here’s my opinion. the flavor of the topping and the crunchiness is great. only complaint is that the inside of the muffin does not have enough sweetness. till next time.
These are amazing and made the house smell so good while they were baking. I used fresh peaches and followed the recipe as listed, thanks! Will definitely make again.
I have made these muffins twice in the past week. My children love them. Since peaches are out of season, I’ve used canned peaches. I’m sure it would be even better with fresh, but even with canned, these are amazing. Thank you for sharing the recipe.
Hi, Just made these – they are delicious! I had some bits and pieces from the end of a bag of Coconut Clusters. Used that as a topping and poked topping in a bit with fork. Was delicious.I used nutmeg but no cinnamon, and only 1 tsp vanilla as I didn’t want it to be overpowering. I also used the almond extract. Flavor exceeded what I hoped for. Making up another batch with my final 2 peaches of the season and this time will use plain coconut and a few nuts for topping. Thanks for sharing this recipe!