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    Home » Breakfast

    Peach Muffins with Fresh or Canned Peaches

    Published: Feb 1, 2023 Last updated: Apr 11, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    This is one of my favorite peach muffin recipes as it can be made with fresh peaches or canned peaches. They make a tasty addition to breakfast or brunch and are a great option for snacking.
    Featured image for peach muffins.
    Pin image for peach muffins

    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!

    Peach Muffins on a cooling rack wrapped with a paper liner and more muffins in the background.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Top Tip
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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.

    A baked muffin with peaches poking out of the top and paper wrapper removed.

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    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.

    Granulated Sugar

    Large eggs: should be at room temperature

    Sour cream

    All-purpose flour

    Salt

    Baking powder

    Muffin papers full of batter in a muffin pan.

    🔪 Instructions

    1. 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.
    2. Dice the peaches using a kitchen knife into small pieces and place in a small bowl. Set aside.
    3. In a large bowl, using a hand mixer, mix the butter and sugar until creamy. Add the egg and mix until thoroughly combined.
    4. In a separate bowl combine flour, salt, and baking powder.
    5. 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.
    6. Using a ¼ cup measuring scoop, portion the peach muffin batter into the prepared muffin cup.
    7. 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.
    Baked Peach muffins in the muffin tin cooling on a wire rack.

    🥄 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.
    Peach muffin broken in half to show the inside of the muffin

    📚 Related Recipes

    Fans of crumb topping will love these Rhubarb Crumble Muffins.

    These are the best blueberry muffins!

    Another great recipe for peach season, these Peach Mojitos are a great end of the day drink.

    Peach Sangria is a must make during peach season.

    Grilled Peaches are topped with a sweetened cream for an out of this world fresh fruit dessert!

    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!

    My whole family loves these Bakery Style White Chocolate Raspberry Muffins.

    🍽 Serve with...

    Serve muffins warm with a dab of butter or jam.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for peach muffins.

    Peach Muffins

    Shelby Law Ruttan
    This is one of my favorite peach muffin recipes as it can be made with fresh peaches or canned peaches. They make a tasty addition to breakfast or brunch and are a great option for snacking.
    4.17 from 6 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast & Brunch
    Cuisine American
    Servings 12
    Calories 188 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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.

    Nutrition

    Serving: 1gCalories: 188kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 226mgPotassium: 58mgFiber: 1gSugar: 14gVitamin A: 329IUVitamin C: 1mgCalcium: 50mgIron: 1mg
    Keyword Peach Muffins
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!


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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Comments

    1. Carol

      January 19, 2020 at 9:17 am

      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!

      Reply
      • Shelby Law Ruttan

        January 19, 2020 at 11:03 am

        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

        Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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