Peach Muffins

These Peach Muffins are loaded with fruit and crunchy pecans and covered in a crumb topping! A simple icing is drizzled on top to make these the most delicious start to your day!

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Peach Muffin with a bite out of it

When peach season rolls around, there’s no better feeling than sinking your teeth into the first perfectly ripe peach of the year. There’s just something about the vibrant flavor and juiciness of a fresh peach that makes me so happy!

And I’ll be honest, I typically get a little over-ambitious once that first delicious peach is consumed. I’ll go back to the store and buy pounds and pounds of them – for eating, baking and freezing.

When it comes to baking with fresh peaches, peach pie is typically my first go-to dessert. However, “early-season” peaches were on sale a few weeks ago so naturally I grabbed a few. I could tell they weren’t quite in their “prime” yet, but decided to bake something new with them.

Iced Peach Muffin in a muffin tin

What kind of peaches should I use for Peach Muffins?

I’ve tested this recipe with fresh, frozen and canned peaches. Here’s how to prepare each for this recipe:

FRESH PEACHES: The peaches need to be peeled and diced. A super easy way to peel fresh peaches is to blanch them. Once they’re peeled, you can simply cut them in half, remove the pit and dice.

FROZEN PEACHES: When using frozen peach slices, you’ll need to thaw them out completely. Once they’re thawed out, drain and dice them.

CANNED PEACHES: You can use diced canned peaches or cut up peach halves or slices. To use them, you’ll drain the can and then pour the peaches onto a plate and dab them with a paper towel. This will help remove the extra juice or syrup it was canned in. Then dice (if you’re using peach halves or slices) and you’re ready to go!

Peach Muffins in a muffin tin

How do you make Peach Muffins?

When you make peach muffins, you’ll have three things to make: the muffin batter, the crumb topping and the glaze. Although the crumb topping and glaze adds a couple more steps than a muffin without, trust me when I say it’s totally worth it!

THE BATTER: First, a portion of the peaches are combined with flour. Coating the peaches in flour will help keep the peaches spread throughout the muffins instead of sinking to the bottom when baking. Then, in a large bowl, the wet ingredients are combined. Next, the dry ingredients are added and stirred until just combined. Lastly, the peaches and pecans are folded into the batter.

THE CRUMB TOPPING: The ingredients for the crumb topping are mixed with a fork until combined. (Be sure the butter is softened, but not melted).

THE GLAZE: The glaze is super simple, too. Simply combine the three ingredients and stir until combined.

PUTTING IT ALL TOGETHER: When the batter is ready, it’s scooped into muffin liners, topped with the crumb topping and remaining diced peaches and baked until golden brown. Once the muffins are cool, the glaze is made and drizzled on top.

Peach Muffin with muffin wrapper being pulled off

Tips for making a great muffin:

Muffins are typically pretty simple to put together, however, there are a few tips I’ll share that will give you optimal results.

  • First off, read through and follow the instructions so you’re adding ingredients in the correct order.
  • Next, when you add the dry ingredients into the batter, only stir until they are incorporated. If you over-stir a quick bread/muffin batter, the gluten has more time to develop and will result in a muffin that isn’t as tender. It can also cause the muffins to be pointy instead of nice and rounded on top.
  • Use a cookie scoop to make sure each muffin has the same amount of batter. This will help the muffins cook evenly and be done at the same time.
  • Make sure your oven rack is close to the center (not too high up or too low). This allows the oven heat to circulate and heat the muffins evenly. If your oven tends to cook unevenly, I’d recommend turning the muffin tin around after about 12 minutes in the oven.
  • Don’t over-bake the muffins. I recommend checking the muffins at about 16 minutes, then every two minutes after that. Once a toothpick comes out clean (a few moist crumbs are fine), they’re ready to come out of the oven.
  • After the muffins are done baking, let them cool for just a minute or two in the pan. Then remove and let them cool on a wire rack, using a spoon or butter knife to help out. Why? You don’t want them to continue to bake in the muffin tin as they’ll end up over-baked.
Peach muffin being iced

Other muffin recipes you might like:

Banana Crumb Muffins: These muffins are moist and tender and have a cinnamon crumb topping. They’re easy to put together and even easier to eat!

Pumpkin Churro Mini Muffins: These pumpkin mini muffins are super moist, loaded with fall flavors and coated in a “churro” coating. They’re cute, pop-able and nearly impossible to have “just one!”

Healthy Double Chocolate Zucchini Muffins: These muffins are full of chocolatey goodness – no one will ever know they’re actually good for you!

Double Chocolate Zucchini Muffins, Banana Crumb Muffins and Mini Pumpkin Churro Muffins

Printable Peach Muffin recipe below!

Peach Muffins

Kelsey
These Peach Muffins are loaded with peaches and crunchy pecans and covered in a crumb topping!
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Servings 18

Ingredients
  

  • 2 c diced peaches* divided
  • 2 c flour divided
  • 1/2 c vegetable oil
  • 1 c sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 c plain, vanilla or peach yogurt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 c chopped pecans

Crumb Topping

  • 1/4 c butter softened
  • 1/2 tsp ground cinnamon
  • 1/2 c flour
  • 1/4 c brown sugar
  • 1/4 c chopped pecans

Glaze (optional)

  • 1 c powdered sugar
  • 1-2 tbsp milk
  • 1/2 tsp vanilla

Instructions
 

  • Preheat oven to 350°F and prepare muffin tins with liners.
  • In a small bowl, add 1 1/2 cups of the diced peaches and 1/4 cup flour. Stir to coat; set aside.
  • In a large bowl, combine the vegetable oil, sugar, eggs, vanilla and yogurt.
  • Add remaining 1 3/4 cups flour, baking soda, baking powder, salt and cinnamon. Stir until just barely combined.
  • Fold in the flour-coated peaches and pecans.
  • Fill the muffin liners 2/3 full with batter.
  • In a small bowl, use a fork to combine the crumb topping ingredients.
  • Spoon the crumb topping on top of the muffins; sprinkle the remaining 1/2 cup of diced peaches on top and press them in so they don't fall off during baking.
  • Bake the muffins for 18-20 minutes or until golden brown and a toothpick comes out of the center mostly clean.
  • When the muffins are cool, combine the glaze ingredients and drizzle over the muffins.

Notes

*Peaches:  You can use fresh peaches (peeled and diced), frozen peaches (thawed, drained and diced), or canned peaches (drained, patted down with a paper towel to remove excess moisture and diced).
**Peaches should be diced to about 1 cm x 1 cm.

Recipe added to the Weekend Potluck.

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