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.
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❤️ 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.
🥘 Ingredients
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Peaches, fresh or canned peaches work in this recipe
Butter, room temperature
Large egg, 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. 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.
- Store in an airtight container up to 5 days on the counter or 2 months in the freezer.
🥄 Equipment
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.
More Peach Recipes
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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!
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📖 Recipe
Peach Muffins
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
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
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