Easy Peach Muffins Recipe are like sunshine in a bite. Seriously, they’re the perfect way to use up those ripe summer peaches (or even the frozen ones in the dead of winter – no judgement!). They’re simple, delicious, and honestly, disappear faster than I can make them. You should totally try them – they’re about to become your new fave!

My husband, Mark, is obsessed with these. Seriously, I swear he sniffs them out when they’re still warm from the oven. Last week, I made a double batch, thinking I was being all organized and meal-preppy for the week, right? Wrong. He ate, I kid you not, FIVE of them before dinner. FIVE! He claimed he “didn’t realize” how many he’d eaten. Uh-huh. The kids love them too, though. They’re perfect for a quick breakfast before school, or a snack. Plus, if I sneak in a little extra fruit, I feel like a SUPER MOM!

Why You’ll Love This Easy Peach Muffins Recipe

They’re seriously easy. Like, even I can’t mess them up easy. And that’s saying something!
Peaches. Enough said.
They make your kitchen smell AMAZING. Like, better-than-a-candle amazing.
Kids love ’em. Husbands love ’em. You’ll love ’em. Basically, everyone loves ’em.
They’re perfect with a cup of coffee. Or tea. Or just straight up.

How to Make It

Okay, so first things first, get your oven preheating. That’s always the hardest part for me to remember, so let’s get that out of the way. Grab a big bowl (or two, if you’re like me and tend to make a mess) and cream together the butter and sugar. I usually use my stand mixer because, well, lazy, but you can totally do it by hand. Just get those arm muscles working!

Next, beat in the eggs, one at a time. This is where I usually get distracted and end up with eggshell bits in the bowl. Don’t be like me! Then, stir in the vanilla extract. I usually add a little extra, because vanilla is just the best, right?

In a separate bowl (I told you I use a lot of bowls!), whisk together the flour, baking powder, and salt. Okay, confession: I sometimes forget the salt. It still works, but it’s better with it.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing = tough muffins. Nobody wants tough muffins.

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Finally, fold in those beautiful diced peaches. Fresh or frozen, it doesn’t matter. If you’re using frozen, don’t thaw them first – just toss them in.

Line a muffin tin with paper liners (or grease it really well), and fill each cup about 2/3 full. Sprinkle a little cinnamon sugar on top, if you’re feeling fancy.

Bake for like 18-20 minutes, or until a toothpick inserted into the center comes out clean. Or with a few crumbs, because who are we kidding? Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Or just eat them warm, straight from the oven. I won’t judge.

Ingredient Notes

All-Purpose Flour: This is the backbone of the muffins. I haven’t tried it with gluten-free flour yet, but if you do, let me know how it goes!
Unsalted Butter: Make sure it’s softened! Otherwise, you’ll be fighting with it and end up with butter chunks in your muffins. Not ideal.
Granulated Sugar: For sweetness! You could probably get away with using honey or maple syrup, but I haven’t tried it yet. Stay tuned!
Eggs: They bind everything together. Use large eggs, because that’s what I always have on hand.
Vanilla Extract: Don’t skip this! It adds so much flavor. I usually add a little extra, because why not?
Baking Powder: This is what makes the muffins rise. Make sure it’s not expired!
Salt: Balances the sweetness. I sometimes forget this, but it’s better with it.
Peaches: The star of the show! Fresh or frozen, it doesn’t matter. Just make sure they’re diced.
Cinnamon Sugar: Optional, but highly recommended. It adds a little extra sweetness and spice.

Recipe Steps:

Preheat the oven to 375°F (190°C).
Cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Whisk together the flour, baking powder, and salt in a separate bowl.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the diced peaches.
Line a muffin tin with paper liners or grease it well.
Fill each muffin cup about 2/3 full.
Sprinkle cinnamon sugar on top (optional).
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the tin for a few minutes before transferring to a wire rack to cool completely.

What to Serve It With

Honestly? These are amazing on their own. But if you’re feeling fancy, try serving them with:

A dollop of whipped cream
A scoop of vanilla ice cream (warm muffin + cold ice cream = heaven)
A sprinkle of powdered sugar
A cup of coffee or tea

Tips & Mistakes

Don’t overmix the batter! This is the key to light and fluffy muffins.
Use softened butter. It makes creaming the butter and sugar so much easier.
Don’t overfill the muffin cups. They’ll overflow and make a mess.
If you’re using frozen peaches, don’t thaw them first.
Keep an eye on the baking time. Ovens vary, so they might need a few extra minutes.

Storage Tips

Store these muffins in an airtight container at room temperature for up to 3 days. Or, if you’re like me and want to make them last longer (ha!), store them in the fridge for up to a week. They might be a little drier, but they’re still delicious. And honestly, I love grabbing one cold from the fridge for breakfast. No shame.

Variations and Substitutions

Different fruit: Try using blueberries, raspberries, or even chopped apples instead of peaches.
Nuts: Add a handful of chopped walnuts or pecans to the batter.
Spices: Add a pinch of nutmeg or cardamom to the batter.
Chocolate chips: Because chocolate makes everything better.
Brown sugar: Use brown sugar instead of granulated sugar for a richer flavor. I did this once when I was out of white sugar and they turned out SO GOOD!
No vanilla extract: Okay, I haven’t actually tried this, but I’m sure it would still work. Just maybe not as amazing.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. I haven’t tried it *myself* with these muffins, but other muffins I’ve made turn out fine. Just maybe add a little xanthan gum!

Do I have to peel the peaches first?

Nah, it’s totally up to you! I usually don’t because I’m lazy, and the skins are pretty soft anyway. But if you prefer them peeled, go for it.

Can I use canned peaches instead of fresh or frozen?

You can, but they might be a little mushy. Make sure to drain them really well first!

How sweet is this? Can I tone it down a bit?

They’re pretty sweet, but not overly so. If you want to tone it down, just reduce the amount of sugar a little. Or use a natural sweetener like honey or maple syrup.

What if I skip the cinnamon sugar on top?

It’s fine! They’ll still be delicious. The cinnamon sugar just adds a little extra sweetness and spice.

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Easy Peach Muffins Recipe