These delicious peach muffins are made with fresh or canned peaches and and are packed with peach flavor. This peach muffin recipe is perfect for weekday breakfast, as part of weekend brunch, or afternoon snacking!
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❤️ Why you'll love it
Easy recipe: It is the perfect recipe for the peach lover and you will love making these during peach season when juicy fresh peaches are abundant.
Fresh ingredients: Fresh peaches knock this recipe out of the ball part, but you can substitute canned peaches without compromising flavor.
Incredible flavors: The combination of peach and almond flavors is enticing and makes these fresh peach muffins one you will want to make often.
🥘 Ingredients
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Fresh Peaches: if it is peach season, be sure to use fresh ripe peaches, otherwise you can use canned peaches.
Almond Extract: compliments the flavor of the this peach muffins recipe in the very best way!
Unsalted Butter: should be at room temperature for easy creaming.
Large eggs: should be at room temperature
All-purpose flour
🔪 Instructions
- Preheat the oven to 400 degrees. Line a 12 cup standard muffin tin with paper liners. If not using paper liners, liberally spray the muffin cups with cooking spray.
- Dice the peaches using a kitchen knife into small pieces and place in a small bowl. Set aside.
- In a large bowl, using a hand mixer, mix the butter and sugar until creamy. Add the egg and mix until thoroughly combined.
- In a separate bowl combine flour, salt, and baking powder.
- Using a wooden spoon, stir the dry ingredients into the wet ingredients alternately with the sour cream, until the ingredients have just combined. Fold in the chopped peaches.
- Using a ¼ cup measuring scoop, portion the peach muffin batter into the prepared muffin cup.
- Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops of the muffins are golden brown. Cool muffins on a wire rack for at least 10 minutes.
🥄 Equipment
Muffin tins
Mixing bowls
Electric mixer: for creaming the butter and sugar and fully incorporating the wet ingredients.
Wooden spoon: for folding the peaches into the muffin bater.
Rubber spatula: for scraping down the bowl and making sure you get every last drop of batter!
Kitchen knife
Cutting board
Muffin liners: I love these parchment paper liners.
Measuring scoop (¼ cup capacity)
🥫Storage
Room temperature: store in an airtight container on the counter up to 5 days
Freeze: in a freezer safe airtight container up to 3 months
Reheat: if desired, reheat thawed muffins in the microwave for 5-10 seconds.
📖 Variations
- Stir in ½ teaspoon of cinnamon or ground cardamom to give it a lightly spiced flavor.
- Substitute ½ of the granulated sugar in the recipe for light brown sugar. This will give a little caramelized flavor to the muffin.
- Substitute vanilla extract for the almond extract.
- Use 1 can of sliced peaches, drained and diced, in place of the fresh peaches. 1 can = 1 cup diced peaches.
💭 Top Tip
- To skin a fresh peach, place it in boiling water for 10-20 seconds. Remove with a slotted spoon and place immediately into a bowl of ice water. Once cool enough to handle, you will be able to easily remove the skin from the peach.
📚 Related Recipes
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Another great recipe for peach season, these Peach Mojitos are a great end of the day drink.
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You will love this recipe for Easy Peach Crumb Bars
This isn't your ordinary Peach Milkshake, made with fresh juicy peaches and a shot of schnapps, you won't be able to resist this peach recipe!
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🍽 Serve with...
Serve muffins warm with a dab of butter or jam.
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📖 Recipe
Peach Muffins
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Ingredients
- ½ cup butter ,softened
- ¾ cup sugar
- 1 egg ,room temperature
- ½ cup sour cream
- 1 teaspoon almond extract
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 cup chopped peaches , fresh or canned peaches
Instructions
- Preheat the oven to 400 degrees. Line a 12 cup standard muffin tin with paper liners. If not using paper liners, liberally spray the muffin cups with cooking spray.
- Dice the peaches using a kitchen knife into small pieces. Set aside.In a large bowl, using a hand mixer, mix the butter and sugar until creamy. Add the egg and mix until thoroughly combined.
- In a medium bowl combine flour, salt, and baking powder.Using a wooden spoon, stir the flour mixture into the egg mixture alternately with the sour cream, until the ingredients have just combined. Fold in the diced peaches.
- Using a ¼ cup measuring scoop, portion the muffin batter into the prepared muffin cup.
- Bake for 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool on a wire rack for at least 10 minutes.
Carol says
I see this post has been around for awhile, but somehow ( and I don't understand this with my serious love of peaches,) until now I missed it!!! WHAT! I just purchased a couple of larger bottles of canned peaches and husband said "what will you do with those?" I think I just looked at him dumbly, like there are soooo many things you can do with canned peaches. He has enjoyed many delicious goodies I have made for him, I just think he wanted me to be specific and not keep him in suspense. OK so I decided this recipe has been found at opportune time. I love the simplicity of it and I think it was meant to be! Will absolutely make these beauties pronto!
Shelby Law Ruttan says
Hi Carol, so glad you found this recipe! We really loved the muffins and loved the flavor the almond extract added. Good luck and I hope you love them as much as we do! ˜Shelby