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Peach Muffins are everything I want in a summer morning, tender vanilla scented muffins studded with juicy fresh peaches and piled high with a buttery streusel crumble. I bake a batch the second peaches hit the counter, and Maddie and Lizzie hover by the oven on those warm July mornings waiting to swipe one warm, the same way they do with our banana cream cheese muffins.
These bakery style peach muffins come together in one bowl and taste like the very best part of summer.
Peach Muffins Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 23 minutes
- ⏳ Total Time: 38 minutes
- 🍽️ Serving: 12 muffins
- ⚡ Calories: 313kcal
- 🌶️ Flavor Profile: Sweet, tender, and fruity with a buttery cinnamon streusel crumble
- ✋ Difficulty: Easy, on par with our banana cream cheese muffins
Quick Answer
Stir together the dry ingredients, then whisk the oil, brown sugar, eggs, sour cream, and vanilla in a separate bowl. Combine the two, fold in chopped fresh peaches, and divide into a lined muffin tin. Top with a buttery streusel crumble and bake at 425 degrees for 5 minutes, then 350 degrees for 16 to 18 minutes until golden.
Jump to:
- Peach Muffins Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Peach Muffins
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Peach Muffins FAQs
- Other Recommended Muffin and Breakfast Recipes
- Fresh Peach Muffins Recipe with Crumble Topping
Why This Recipe Works
Click to see the technique science
- Starting hot then lowering the heat gives tall tops. Baking at 425 degrees for the first 5 minutes gives the muffins a quick burst of lift for bakery style domed tops, then dropping to 350 lets the centers finish baking evenly.
- Sour cream keeps them moist and tender. The fat and acidity in sour cream make these muffins incredibly soft while adding a subtle tang that balances the sweetness.
- Brown sugar adds moisture and warmth. Using light brown sugar instead of white brings a deeper, slightly caramel flavor and extra moisture that keeps the muffins soft for days.
- Fresh peaches go in last. Folding the chopped peaches in at the very end keeps them from breaking down and bleeding into the batter, so you get juicy pockets of fruit in every bite.
- A real streusel makes them feel like a bakery. The buttery cinnamon crumble adds crunch and richness on top. Use every bit of it, it looks like a lot but bakes down perfectly.
Why You’ll Love This Recipe
- They taste like a bakery muffin but come together easily in one bowl at home.
- Fresh summer peaches and a buttery streusel make them feel special enough for company.
- They freeze beautifully, so you can enjoy peach season long after it ends, just like our banana cream cheese muffins.
Key Ingredients
Simple pantry staples plus fresh summer peaches are all you need. Here is what each one brings.
- Fresh Peaches: The star. Use ripe but firm peaches and chop them small so they fold in evenly. Nectarines work too.
- All Purpose Flour: The base of both the muffin batter and the streusel topping.
- Brown Sugar: Sweetens the batter while adding moisture and a warm, caramel note.
- Sour Cream: The secret to ultra moist, tender muffins with a subtle tang.
- Vegetable Oil: Keeps the crumb soft and moist longer than butter would in the batter.
- Butter, Sugar, and Cinnamon: Combine into the buttery streusel crumble that crowns every muffin.
See recipe card for exact quantities.
Variations and Substitutions
Switch up these peach muffins with a few easy ideas.
- Use frozen peaches: Thaw, drain well, and pat dry so they do not add extra moisture.
- Add a glaze: Drizzle with a simple powdered sugar and milk glaze for extra sweetness.
- Mix in berries: Fold in a handful of blueberries or raspberries along with the peaches.
- Add nuts: Stir chopped pecans into the streusel for extra crunch.
- Try another muffin: Love a good muffin? Bake a batch of our pistachio muffins next.
How to Make Peach Muffins
- In a medium bowl, stir together the flour, baking powder, salt, and cinnamon.
- In a large bowl, whisk the oil and brown sugar, then whisk in the eggs, sour cream, and vanilla until smooth. Stir in the dry ingredients and milk until just combined.
- Fold the chopped fresh peaches into the batter.
- Divide the batter among 12 lined muffin cups.
- Mix the streusel and add it generously over each muffin, using all of it.
- Bake at 425 degrees for 5 minutes, reduce to 350 degrees and bake 16 to 18 more minutes, then cool on a wire rack.
Recipe Tips & Tricks
- Do not overmix the batter. Stir just until combined for tender muffins.
- Chop the peaches small so they distribute evenly and do not sink.
- Use all the streusel. It looks like too much but bakes down perfectly.
- Start hot at 425 degrees for tall, domed bakery style tops.
- Cool 5 minutes in the tin before moving to a rack so they set up.
- Pat frozen peaches dry if using them so the batter does not get watery.
Serving Ideas and Suggestions
These peach muffins are a breakfast and brunch dream. Serve them warm with a pat of butter and a cup of coffee, or set them out on a brunch board next to our banana cream cheese muffins and pistachio muffins for a pretty spread.
They are also a great anytime snack or dessert. Warm one for a few seconds and add a scoop of vanilla ice cream, or pair it with fresh fruit for an easy treat the whole family loves.
For gifting or meal prep, they freeze wonderfully. Cool completely, freeze in a bag, and thaw at room temperature or warm in the oven. Round out a summer baking session with our strawberry cheesecake bundt cake.
Peach Muffins FAQs
Yes. For frozen peaches, thaw and drain them well, then pat dry so they do not add extra moisture. For canned peaches, drain thoroughly and pat dry. Fresh peaches give the best flavor and texture when they are in season.
Store cooled Peach Muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Because they have fresh fruit and sour cream, refrigerating helps extend their freshness.
Absolutely. Cool the muffins completely, then freeze them in a single layer before transferring to a freezer bag for up to 3 months. Thaw at room temperature or warm in a 300 degree oven.
Sinking usually comes from overmixing the batter or peaches that were too wet. Stir the batter just until combined, chop the peaches small, and pat any frozen or canned fruit dry before folding it in.
Peeling is optional. The skins soften as they bake, so you can leave them on for less work and a little extra color, or peel them for a smoother texture. Either way works well.
Yes, the muffins are delicious on their own or with a simple sprinkle of cinnamon sugar. That said, the buttery streusel crumble is what makes them taste like a bakery, so I highly recommend it.
Baking through peach season? Try our fresh banana cream cheese muffins next.
Using up summer fruit? Try our banana cupcakes too.
Fresh Peach Muffins Recipe with Crumble Topping
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 3/4 cup light brown sugar packed
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons whole milk
- 1 1/4 cups small chopped peeled fresh peaches
For the streusel:
- 6 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- 2/3 cup all-purpose flour
- 1/2 teaspoon fine sea salt
Instructions
- Preheat the oven to 425°F. Line 12-count muffin tins with paper liners, or spray them with baking spray, set aside.
- In a medium bowl stir together the dry ingredients – flour, baking powder, salt, and cinnamon, set aside.1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon Salt, 1/2 teaspoon ground cinnamon
- In a large bowl, whisk together the oil and sugar until combined. Add the eggs and whisk until smooth. Add the sour cream and vanilla, and whisk until smooth.1/2 cup vegetable oil, 3/4 cup light brown sugar, 2 large eggs, 1/2 cup sour cream, 1 tablespoon vanilla extract
- Add the flour mixture to the wet ingredients and stir it until just combined with no dry patches. Add the milk and stir it in.2 tablespoons whole milk
- Add the chopped peaches and fold them in. Divide the muffin batter among the prepared muffin cups, set aside.1 1/4 cups small chopped peeled fresh peaches
- For the streusel, in a medium-sized bowl stir together the sugar and butter until combined. Add the flour and salt, and mix until combined and crumbly.6 tablespoons granulated sugar, 4 tablespoons unsalted butter, 2/3 cup all-purpose flour, 1/2 teaspoon fine sea salt
- Evenly add the streusel topping over the tops of the muffins, it looks like too much, but it’s not, use it all.
- Bake at 425°F for 5 minutes. Reduce the heat to 350°F and bake for an additional 16-18 minutes until golden brown and a toothpick inserted into the center of a muffin comes out mostly clean.
- Let the muffins cool in the tin for 5 minutes, then carefully take them out and let them cool completely on a wire rack. Serve warm or at room temperature.
Notes
- This makes 12 muffins, but you can easily double it to feed more or halve the recipe as needed.
- Great for breakfast meal prepping.
- This freezes well, see my tips above on how to store.
- Use canned or frozen peaches if you can’t get fresh.
Nutrition
Love This Recipe?
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Seriously YUM!! My new favorite muffin! Thank you!!
Omg!!!! So yummy I made these with over ripe peaches I had so I would not lose them. The topping even makes it better.