Peach Muffins

Peach Muffins are soft, moist, and packed with sweet, tree-ripened peach chunks. Made with pantry staples, they’re ready in about 35 minutes from start to finish!

The first time I made these muffins was when I lived in Atlanta and the most amazing orchard-grown peaches were on every corner. Making a fresh peach pie or peach crisp with locally grown peaches was what I’ll miss most about living there!

This peach muffin recipe is a combination of my love for both peaches and good muffins! I’ve found that adding streusel on top, like on these jumbo blueberry muffins, makes them even better. The streusel topping is crisp on the top and soft underneath, which pairs perfectly with the fresh, juicy flavor of fresh peaches in this easy recipe. I recommend making a double batch to freeze for the sad days when fresh peaches are gone for the year!

Ingredients & Substitutions

• All-Purpose Flour: All-purpose flour has just the right amount of gluten to hold all the sugar, oil, and peaches together without making the muffin chewy or tough. If you’d like a denser crumb, use part whole wheat flour! To make these gluten-free, use your favorite measure-for-measure gluten free flour blend.
• Sugar: There is a considerable amount of granulated sugar in this recipe, but you can reduce the sugar here by half if you prefer. You can also sub in some brown sugar in the streusel!
• Vegetable Oil: Oil makes these muffins exceptionally moist. You can certainly use any oil you would like in these peach streusel muffins including melted, but not hot, coconut oil. Be aware that the oil will impart a flavor depending on the variety you choose. I also love using coconut oil in my strawberry muffins and banana bran muffins.
• Peaches: Use the best ripe, in season peaches you can find. Canned or frozen are fine, but they never taste very “peachy” and won’t taste as good in the muffins. Use up any extra fresh peaches you have on hand with peach blackberry pie, peach ice cream, or old fashioned peach cobbler!

 See the recipe card for full information on ingredients and quantities.

Variations

• Go with nectarines instead. Substitute all or part of the peaches for nectarines or a combination of different stone fruits. If you love nectarines, you’ll definitely enjoy this summery blueberry nectarine galette, too!
• Swap out the spices. Substitute another spice for the cinnamon, like nutmeg, or eliminate it entirely. You could even use pumpkin spice like I do in my pumpkin cream cheese muffins.
• Make them without baking soda. If you find yourself without baking soda, you can substitute with 1 tablespoon of baking powder for this recipe. Baking soda is about 3 times as potent as baking powder. It is not the same because it will not rise as fast, but it works in a pinch!

Professional Tips

• Start with the best, ripest peaches you can find. The flavor really shines through in this recipe and you want to show it off! Riper peaches release more juice, but it’ll bake into the muffins.
• Emulsify the eggs and the oil. Add the oil slowly so that it emulsifies into the eggs and creates one beautiful base for the rest of the ingredients. This keeps the fat from separating and creates a moist rather than greasy muffin.
• Add just enough streusel. When it comes to streusel, too much of a good thing is possible. Adding too much crumb topping, especially near the center, will cause the muffins to sink in the center. Keep the pieces small and make a nice even coating. (If you love streusel and peaches, you’ll also want to make my peach crisp cupcakes with vanilla swiss meringue buttercream for a special treat!)
• Check with a toothpick for doneness. A toothpick inserted into the center of the muffins should come out clean or with a few moist crumbs attached. Overbaking will lead to dry muffins!

How to Make Peach Muffins

Use these instructions to make perfectly moist peach muffins every time! Further details and measurements can be found in the recipe card below.

Prepare the Muffin Pan & Ingredients

Step 1: Prepare the streusel. Add all the streusel ingredients to a small bowl and combine them with a pastry cutter until the mixture is well combined and is clinging together in clumps. Alternatively, you can mix the streusel in a stand mixer fitted with the paddle attachment.

Step 2: Prepare the pan. Preheat the oven to 350°F and line 15 muffin tins with paper liners or spray with nonstick cooking spray.

Step 3: Blend the peaches. Place the peeled, pitted, and chopped peaches into a bowl and pulse them with an immersion blender until they are in small and medium pieces. You can purée them if you prefer.

Make the Muffins

Step 4: Combine dry ingredients. Whisk together the flour, cinnamon, baking soda, and salt in a medium bowl until everything is well combined.

Step 5: Combine wet ingredients. Beat the eggs in a large bowl until they’re smooth, then add the sugar and whisk until dissolved. Slowly pour in the oil, whisking continuously, until all the oil has been added and is emulsified into the mixture.

Step 6: Mix the muffin batter. Pour the dry ingredients into the wet ingredients and whisk or fold gently to combine. Be sure there are no pockets of unincorporated flour in the batter. Fold in the fresh peaches.

Step 7: Assemble and bake muffins. Fill the prepared muffin tins about ¾ full with the batter, then scatter the streusel evenly on top. Don’t be too generous with the streusel, as too much streusel will cause the muffins to sink in the center. Bake at 350°F for 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Step 8: Cool and enjoy. Let the muffins cool in the tins for 10 minutes, then let them finish cooling completely on wire racks. Enjoy these peach muffins fresh with a little butter or an iced coffee!

Recipe FAQs

Before You Go

I hope you enjoyed this easy peach streusel muffin recipe. Check out our other delicious muffin recipes!