Peach Muffins

"Make with fresh or canned peaches. Can be made as a loaf, if desired."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Victoria B. photo by Victoria B.
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Julia L. photo by Julia L.
Ready In:




  • Preheat oven to 350. Lightly grease muffin tins or greased/floured 9" x5" bread loaf pan.
  • 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.
  • Stir in almonds, if using them.
  • Stir in the chopped peaches.
  • Pour about 1/3 cup of batter into the muffin tins. Bake at 350 for 20-25 minutes or until toothpick tests done.
  • If baking in the loaf pan, bake at 350 for 1 hour or until done.

Questions & Replies

default avatar
  1. meandcasmom
    Do you peel the peaches and how ripe do they need to be?
  2. Jennifer E.
    If I make the peach muffin batter into a loaf, and use a dark metal pan, should I lower the temp to 325?


  1. Jonathan Melendez
    This is a great muffin recipe if you can't have dairy. They're delicious! The oil helps them from getting dry! The best part is that they come together super quick!
  2. Sara Mai C.
    Hey there, The thick batter also threw me off, but like Sonia N. said, the batter loosens up after you add the fruit. I used a harvest spice mix instead of cinnamon (a blend pf cinnamon, cloves, nutmeg) and all brown sugar because I didn't have any white (loosely packed cup). Also did half wild blueberries, half peaches, turned out awesome! Made exactly 12.
  3. nmparkes13
    I agree, Sarah Ms comment should be deleted!! She obviously fluffed up somewhere (maybe forgot the / used expired raising agent??). Made this recipe as a loaf, delish :-D Es
  4. Sonia N.
    Sarah M's review needs to be deleted! This is by far the best peach baked good I have ever tasted! At first I was skeptical because of how thick the batter was but once I added the fresh peaches it loosened up. In 1 hour it baked perfectly and I had a piece cut off before it even cooled all the way. Please try this recipe, you won't be sorry you did.
  5. nonrunnerkruger
    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! :)


  1. S  H Aston
    ~ I wasn't really a fan of the peach chunks....So, I popped them into my food processor & let it go until they were the consistency of ??sauce! This helps the peaches to be distributed evenly throughout the batter! ~ I use pumpkin pie spice instead of cinnamon & it warmed then up nicely. ~ You can add your favorite streusel topping to the tops of the muffins before putting them in the oven & it just makes them taste even better & I didn't think that was possible!!! Enjoy!!! ??Yum!!!
  2. olearykaitlyn7
    My batter came out dry, so i had to put a tablespoon of milk in the batter to moisten it up.
  3. Diana R.
    Batter too dry had to add sm amount of milk
  4. beverlypatrick7
    These muffins are great and easy to make...not sure what happened with Sarah M. when she made them. They are moist and delicious...I'm freezing some to have on hand. Will also make some of the batter as bread (I have LOTS of peaches to deal with and was looking for something other than canning.) I also used walnuts instead of almonds. Love this recipe.
  5. lowie1951_2376496
    This is a great recipe. I also made it with 1 1/2 cups of very ripe bananas and substituted the vanilla with banana extract about a teaspoon. Made this in a loaf pan sprinkled the top with cinnamon and sugar baked for an hour. I also use spender instead of the white sugar. It came out great.



Find More Recipes