Total Time
Prep 10 mins
Cook 25 mins

Make with fresh or canned peaches. Can be made as a loaf, if desired.

Ingredients Nutrition


  1. Preheat oven to 350. Lightly grease muffin tins or greased/floured 9" x5" bread loaf pan.
  2. In a large mixing bowl, combine the flour, salt, baking soda, sugars and cinnamon. Make a well in the center; add the eggs, oil and vanilla and stir just until dry mixture is moistened.
  3. Stir in almonds, if using them.
  4. Stir in the chopped peaches.
  5. Pour about 1/3 cup of batter into the muffin tins. Bake at 350 for 20-25 minutes or until toothpick tests done.
  6. If baking in the loaf pan, bake at 350 for 1 hour or until done.
Most Helpful

These are horrible. I am amazed at other reviewers. Liquid to dry ingredient ratio is just not right, which was my instinct and I should have stuck to it. Half cup oil and 2 eggs for over 2.5 cups of dry ingredients??? They are dense and inedible. I'm sorry I wasted my bounty of tree ripe organic peaches on these. I am not even sure if other reviewers on here actually made the recipe, they surely could NOT be reviewing this recipe as is. Save your time, look for another recipe.

Sarah M. August 23, 2015

I made these muffins this morning and they were FANTASTIC! They were so tasty for such an easy recipe and I loved the chunks of peaches in them. I will be adding this recipe to my short list of go-to recipes because they were that good! :)

nonrunnerkruger July 06, 2015

I have really enjoyed this recipe, however I have made a few changes to it in order to make it healthier for my family. :-) I have swapped out the oil for more peaches (I used peaches I had muddled with the intent to turn to jam, but never did!!) to make the total amount of peaches about 2 cups. I also added walnuts instead, as my spouse is allergic to almonds. Finally I cut each of the sugars in half and added a little bit of ginger along with the cinnamon. They taste AMAZING!! :-D

sarah.heselton April 26, 2013