Like peach cobbler? These Amazing Fresh Peach Muffins are light and fluffy. They have a hint of ginger and cinnamon that is almost undetectable but gives them a delicious taste you usually can only find at a specialty cafe. It’s like all the flavors you love in peach cobbler but in a handy dandy muffin. The sprinkle of cinnamon sugar on top gives a little pop of flavor and crunch that completes the simple yet fancy muffin. Do not let the summer and/or peach season go by without making a batch or two…you’ll thank me later.
My family and the friend I shared these with were all shocked at how delicious these were. To be honest I just needed to use up some peaches that were about to go bad so I decided to give fresh peach muffins a try. My eyes popped with the first bite. So good!
I’ve always been a big fan of muffins. In fact, I have quite a collection of muffin recipes on the blog. One of my first recipes to ever go “viral” were these, The Best Toddler Muffins. What’s not to love about muffins? They are super quick to whip up and they make a simple on-the-go breakfast or the perfect after-school snack. Here is a list of the muffin recipes I have on my blog. You can’t go wrong with any of them, but may I suggest the Banana Chocolate Chip, Best Ever Blueberry, and the Chocolate Zucchini.
I’m not a muffin; you’re a muffin:
- Pumpkin Chocolate Chip Muffins
- Banana Chocolate Chip Muffins
- Best Ever Blueberry Muffins
- Zucchini Chocolate Chip Muffins
- Whole Wheat Banana Muffins with Coconut Oil and Greek Yogurt
- The Best Toddler Muffins
- No-fail Blueberry Muffins
- Pumpkin Oat Muffins with Streusel Topping
- Toddler Muffins with Banana, Cream Cheese and Oatmeal
- Chocolate Zucchini Muffins
How To Make Amazing Fresh Peach Muffins
Questions you might have about making Amazing Fresh Peach Muffins:
Do I need to take the skin off the peaches or can I leave it on?
I usually take the skin off of peaches when I use them in recipes, but you can absolutely leave it on. Leaving the skin on will add a little more texture. Who knows, maybe you will like it better with the skin. My real motivation for taking the skin off is knowing my kids wouldn’t notice the peaches as much if I took the skin off. Ha! Heaven forbid I put fruit in their muffins.
Do I have to add the Ginger and Cinnamon?
No, you could leave them out, but the undertones they add to the depth of flavor are what make the muffins taste like you bought them at a great little cafe. If you do choose to leave them out, add a half teaspoon of almond extract to get another layer of flavor going on.
Can I freeze these muffins?
Yes, absolutely. You will need to make sure they are completely cooled and then you can put them in an airtight container or sealed Ziploc Bag. They can stay good in the freezer for up to 3 months. I love to freeze muffins and pull them out for quick breakfasts. You can eat them frozen (I actually like them that way), or you can zap them for about 25-30 seconds in the microwave to unthaw them.
Can I cook these in a mini muffin tin?
Yes, you absolutely can. The cooking time will be much shorter. You will need to check them at 8 minutes, but they may need 10 minutes. The cooking time will depend on how much batter you put in each muffin compartment and the size your mini muffin pan is. The muffins are done when a toothpick inserted in the middle of a muffin comes out clean.
Can I cook the muffins without muffin liners?
Yes, you can cook these without muffin liners, but you will need to grease each muffin compartment on your tin. I use cooking spray when I don’t use liners and make sure I give each muffin compartment a good spray. This makes them much easier to remove once they are ready to be taken out of the pan. It also helps to run a butter knife around the edge and try to lift the bottom a little with the knife to get them out.
I am so excited that you’re here and found this recipe because folks, they.are.amazing. Take a picture of your final product and share it with me on Instagram or leave a comment here to tell me how you liked them. I love hearing from you and getting your feedback on the recipe.
More easy snacks to throw at the kids
- 2¼ cups all purpose flour
- 1 cup plus 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp ground ginger (scant)
- 1 tsp ground cinnamon
- ¾ tsp salt
- ½ cup canola oil
- ½ cup milk
- 2 eggs
- 2 tsp vanilla extract
- 2 cups peaches, diced small
- 2 tbsp cinnamon sugar (You can make this by putting a few shakes of cinnamon into 2 tbsp of sugar)
- Preheat the oven to 400 degrees. Prepare a muffin tin with 12 muffin liners or if you are using a mini pan you will need 24 mini muffin liners. Set aside
- In a medium size bowl combine the dry ingredients: Flour, granulated sugar, baking powder, ground ginger, ground cinnamon, salt. Mix well and set aside.
- In small mixing bowl combine the oil, milk, eggs and vanilla. Whisk well and pour into the dry ingredients.
- Use a fork to stir until everything is just combined. Careful not to over-mix.
- Stir in the peaches gently.
- Use a large scoop or spoon to put batter into the prepared muffin tin. Be careful to only fill ⅔-3/4 full.
- Sprinkle the top of each muffin with ½ tsp of cinnamon sugar
- Bake at 400 degrees for 15-20 minutes. Muffins are done when toothpick placed in the center comes out clean.