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Peach Muffins

These Peach Muffins are soft, fluffy, and bursting with juicy peach pieces in every bite. Made with simple pantry ingredients and lightly flavored with cinnamon and vanilla, they're perfect for breakfast, brunch, snacks, or dessert. This easy recipe works beautifully with fresh, frozen, or canned peaches.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 210 kcal

Equipment

  • * 12-cup muffin pan
  • Paper muffin liners or cooking spray
  • Large mixing bowl
  • * Medium mixing bowl
  • * Whisk
  • * Rubber spatula
  • * Measuring cups and spoons
  • * Cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup plain yogurt or sour cream
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups diced fresh peaches

Cinnamon Sugar Topping

  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon

Optional Add-Ins

  • ½ cup chopped pecans or walnuts
  • ½ cup blueberries

Streusel topping

  • Cream cheese cubes
  • ¼ teaspoon ground nutmeg

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease the cups.
  • In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  • In a separate large bowl, whisk together the yogurt, oil (or melted butter), eggs, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and stir gently until just combined.
  • Fold in the diced peaches.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • Mix the topping sugar and cinnamon together and sprinkle over each muffin.
  • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

Use ripe but slightly firm peaches for the best texture.
If using frozen or canned peaches, thaw or drain them well and pat dry before adding them to the batter.
Do not overmix the batter to keep the muffins light and fluffy.
Store in an airtight container for 2 days at room temperature or 5 days in the refrigerator.
Freeze for up to 3 months and reheat for 15–20 seconds before serving.