• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • Grumpy's Honeybunch Recipes
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Breakfast

    Peach Muffins with Fresh or Canned Peaches

    Published: Aug 26, 2008 Last updated: Apr 13, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    86 shares
    • Facebook
    • Twitter
    A delicious moist muffin recipe made with fresh or canned peaches, perfect for breakfast, brunch, or snacking.
    Jump to Recipe
    Featured image for peach muffins.
    Pin image for peach muffins

    A delicious peach muffins recipe made with juicy fresh peaches packed with delicious peach flavor. They are the best muffins to serve at breakfast or brunch and make great snacks for the kids as well.

    This peach recipe bakes up with a perfectly domed muffin top and is flavored with almond extract for extra yummy peach muffins! It is very versatile and can be made with canned peaches when fresh peaches aren't available.

    Peach Muffin 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
    • More Peach Recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    ✔️ 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 peaches are amazing but you can still make this recipe with canned peaches out of season.

    ✔️ The combination of peach and almond flavors is enticing and makes this moist muffin 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.

    Peaches, fresh or canned peaches work in this recipe

    Almond Extract

    Butter, room temperature 

    Sugar

    Large egg, 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. 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 medium bowl combine flour, salt, and baking powder.
    5. 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.
    6. Using a ¼ cup measuring scoop, portion the muffin batter into the prepared muffin cup.
    7. 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.
    8. Store in an airtight container up to 5 days on the counter or 2 months in the freezer.
    Baked Peach muffins in the muffin tin cooling on a wire rack.

    🥄 Equipment

    12-cup muffin tin

    Mixing bowls

    Electric mixer

    Wooden spoon

    Rubber spatula

    Kitchen knife

    Cutting board

    Paper liners: I always use a paper liner to prevent the cake from sticking to the muffin cup. I also like the convenience of the paper protection from handling the muffin.

    Measuring scoop (¼ cup capacity)

    🥫Storage

    Store baked peach muffins in an airtight container on the counter up to 3 days, in the fridge up to 1 week, and freezer up to 3 months.

    📖 Variations

    • Stir in ½ teaspoon ground 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

    More Peach Recipes

    • Peaches and Cream Pancakes
    • Keeping cool with Frosty Peach Mojitos
    • Peach Sangria - Sparkling Summer Beverage
    • Grilled Peaches with Agave Lime Cream
    • Easy Peach Crumb Bars
    • Kickin' Peach Milkshake

    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
    A delicious moist muffin recipe made with fresh or canned peaches, perfect for breakfast, brunch, or snacking.
    4.20 from 5 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 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!


    More Breakfast

    • Cranberry Chocolate Chip Muffins
    • Pumpkin Cranberry Chip Muffins
    • Banana Coffee Cake with Praline Topping
    • Pumpkin Cookie Butter Cinnamon Rolls

    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.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    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

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Keto Chicken Nuggets with Canned Chicken
    • Baked Red Snapper Recipe with Garlic Topping
    • Air Fryer Roast Beef with Herb Crust
    • Hot Fireball Apple Cider Toddy
    • Crockpot Venison Stew - Warm and Hearty
    • Mom's Rhubarb Sauce

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    86 shares