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This peach muffins recipe uses fresh peaches and simple ingredients to make 9 big, fluffy muffins. Perfect for sharing or freezing!
One of the best things about late summer and early fall is the abundance of fresh fruit at farmers markets and local grocery stores. If I had to pick a favorite, it would definitely be peaches. There’s nothing quite like biting into one that’s giant and juicy. While cobblers and pies are always a treat, this peach muffins recipe is one of my favorite ways to use fresh peaches. It’s super easy, but the muffins come out big, fluffy, and bakery-worthy. The recipe makes just 9 large muffins…perfect for keeping a few, and sharing the rest.
How To Make These Muffins
- Preheat oven to 400 degrees F.
- Place tulip wrappers in 9 wells of a muffin pan. Set aside.
- Mix flour, sugar, baking powder, salt and cinnamon in a large bowl.
- Make a well in the center.
- Stir together butter, milk and egg. Pour into well in dry ingredients and combine with a large spatula or wooden spoon.
- Gently fold in peaches.
- Using a large scoop, add batter to wrappers in muffin pan.
- Mix together streusal ingredients and sprinkle over batter.
- Bake at 400 degrees F for 6 minutes.
- Without opening the oven door, lower temperature to 350 degrees F.
- Bake for 15 – 18 minutes more. Muffins are done when a knife inserted in the center comes out clean.
- Let cool in pan for 5-10 minutes. Remove to cooling rack.
Why Start With A Higher Oven Temp?
These muffins begin baking at 400°F for the first 6 minutes, then finish at 350°F. That initial burst of high heat helps activate the leavening agents quickly, which gives the muffins a beautiful rise and creates those rounded, bakery-style tops. Lowering the temperature partway through allows the muffins to finish baking evenly without over-browning. It’s a simple trick that makes a big difference in the final texture and appearance.
Peach Muffins Recipe Tips
- This is one of those recipes that’s easier to mix by hand than it is to get out your electric mixer or KitchenAid. Just use a large spatula or wooden spoon and your batter will be perfect.
- Even though fresh peaches are wonderful, the fact remains that for a good part of the year, they aren’t in season. Frozen peaches will work just fine in this recipe. The best approach is to thaw them first, then drain any excess liquid and pat them dry with a paper towel before dicing. This helps prevent too much moisture from seeping into the batter, which could affect the texture of the muffins.
- This peach muffins recipe could also be made into quick bread. Adjust the baking time and test for doneness in the middle of the loaf before removing from the oven.
Serving Suggestions
These peach muffins are delicious served slightly warm or at room temperature. They make a lovely addition to a weekend breakfast or brunch, and they’re also perfect for packing into lunchboxes or enjoying with an afternoon cup of coffee or tea. For a special touch, try serving them with a little pat of butter or a light drizzle of honey.
Tulip Baking Cups
For best results, I recommend using tulip-style baking cups when making these peach muffins. The tall sides help contain the generous scoop of batter and keep the pecan streusel neatly in place as the muffins rise. They also make it easier to remove the muffins from the pan without any mess, and add a pretty, bakery-style touch. If you don’t have tulip liners, you can use regular paper liners, but divide the batter into 12 smaller muffins.
Storage and Freezing Tips
Once the muffins have completely cooled, store them in an airtight container at room temperature for up to 2 days. To keep them fresh a little longer, you can refrigerate them for up to 5 days, just warm them slightly before serving. These muffins also freeze very well. Place the muffins in a freezer-safe container or resealable freezer bag. They’ll keep in the freezer for up to 2 months. To thaw, simply leave them at room temperature for a few hours or microwave for 20–30 seconds.
If your peaches are still a little firm, place them in a brown paper bag for a day or two to help them ripen. The bag traps natural gases given off by the fruit, which speeds up the ripening process. For even faster results, add an apple or banana to the bag. Once the peaches are soft and fragrant, they’re ready to use in your muffins.
The pecan streusel sprinkled on top just before baking is what takes these peach muffins to the next level. Made with brown sugar, it adds a subtle hint of molasses that pairs perfectly with the juicy peaches and gives the muffins an earthy, comforting flavor. And if you’re someone who loves a good muffin top, this recipe definitely delivers. If it looks like something you’d like to try, don’t forget to pin it so you can find it later!
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Peach Muffins Recipe
Ingredients
Muffins
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick melted)
- 1/4 cup milk
- 1 egg
- 1 cup peaches (diced)
Pecan Streusal
- 1/2 cup pecans (chopped)
- 1/3 cup brown sugar (firmly packed)
- 1/4 cup all purpose flour
- 1 tablespoon butter (soft or melted)
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees F.
- Place tulip wrappers in 9 wells of a muffin pan. Set aside.
- Mix flour, sugar, baking powder, salt and cinnamon in a large bowl.
- Make a well in the center.
- Stir together butter, milk and egg. Pour into well in dry ingredients and combine with a large spatula or wooden spoon.
- Gently fold in peaches.
- Using a large scoop, add batter to wrappers in muffin pan.
- Mix together streusal ingredients and sprinkle over batter.
- Bake at 400 degrees F for 6 minutes.
- Without opening the oven door, lower temperature to 350 degrees F.
- Bake for 15 – 18 minutes more. Muffins are done when a knife inserted in the center comes out clean.
- Let cool in pan for 5-10 minutes. Remove to cooling rack.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Made this just as directed. Loved all the little tips in the long version recipe.
They are excellent, especially fresh out of the oven. I ordered the tulip muffin papers and waited for them to arrive today before making the muffins. What a nice touch. They just open up to form a little plate to eat the muffin over. No more trying to peel the papers off and losing half the topping!
Hi Denise…thank you so much for the lovely comment and especially for the rating. I really appreciate it!
Do you peel the peaches before dicing ?
These muffins are delicious and they freeze well.
Just received my peaches from The Peach Truck and couldn’t wait to make these peach muffins. This recipe is easy, and delicious. Everyone loved it. I made 12 muffins so that I had enough for all my family. I will definitely make it again. My daughter-in-law is from Georgia and is sending the recipe to her family back home. That made this Ohio gal very proud!!
Thank you, Ann, for this delicious recipe! The peach muffins baked up beautifully moist, tender and delicious-sure to be a new family summer favorite!
Love summer recipes that use fresh peaches and I freeze some peaches to enjoy in baking in the winter months. I appreciate your having a connection to Pinterest so I can pin the recipe for later use. It just makes it so easy so thank you.
Hello, Ann. I’ve read that filling the unused muffin spots in the pan with water helps them to bake more evenly. Do you do this?
I’ve also noticed that putting a few pieces of uncooked rice in the pan before placing the papers helps to avoid the bottom of the paper from becoming moist.
Do you do this?
Hi Rose…if there are more than half of the muffin vessels empty, I add a little water to each vessel. If there are just a few, I usually don’t bother. And no, I don’t put uncooked rice under the baking papers. I will give it a try!
Ann, this muffin recipe looks so good! I’m anxious to try it. Thanks! Have a great week!
Hi Ann,
I always had trouble with my peaches being ripe enough to eat. So for years I just ate canned ones. This year I looked online to see what information they had. I was lucky enough to find it. Don’t know why I waited so long for the information. hard peaches, put them in a brown bag and check daily to see if they are ready. if you want to speed up the process they suggested putting a banana in wit it. I just used the peaches in the brown g. Worked perfectly I am happy to say. I hope to make this recipe when my mom comes to visit.
Thanks so much for sharing. I adore peaches and pecans are my faves.
S Rohtenburger
Oh, thank you so much for sharing this recipe. I make mostly blueberry muffins this time of year – banana if my fruit gets soft – but this peach will be a treat to try. I love to make muffins, have them in the freezer, then gift to neighbors, workmen, etc. – just a little treat. Can’t wait to try these!