Easy Vanilla Peach Muffins
- PREP 10min
- COOK 20min
- TOTAL 30min
This easy peach muffin recipe is quick to make and yields muffins with a moist, tender center bursting with juicy peaches and a perfectly golden-brown top. I leave the skins on my peaches, and don’t mind the texture. If you’d like to peel your peaches, I provide tips in this peach cobbler recipe.
This recipe makes eight large, big-topped muffins, ten standard muffins, or 20 to 22 mini muffins.
You Will Need
1 ½ cups (195g) all-purpose flour
3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder
1 teaspoon ground cinnamon, plus 1/8 teaspoon for muffin tops
1 teaspoon ground ginger, plus 1/8 teaspoon for muffin tops
1/4 teaspoon fine sea salt
1/3 cup (80ml) neutral-flavored oil, like safflower, avocado, or vegetable oil
1 large egg
1/3 cup (80ml) milk or non-dairy milk, use more as needed
1 ½ teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 ¼ cups chopped peaches, 1 large peach
Directions
Prepare Oven and Muffin Cups
Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini).
Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this.
Make Batter
Whisk the flour, 3/4 cup (150g) sugar, baking powder, cinnamon, ginger, and salt in a large bowl.
Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add vanilla and almond extract, then whisk until everything is combined.
Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick, see tips below.
Gently fold in the peaches.
Bake Muffins
Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners.
Make spiced sugar by stirring 1 tablespoon of sugar with 1/8 teaspoon cinnamon and 1/8 teaspoon ginger. Sprinkle a little spiced sugar on top of each muffin.
Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
To store, place them in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
Adam and Joanne's Tips
- Frozen peaches: Thaw peaches and then chop them before adding them to the batter.
- Canned peaches: Drain and chop before adding to the batter.
- Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- For mini muffins: The baking time will be less — keep an eye on them while they bake and expect them to take 9 to 11 minutes.
- Batter thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time, until the correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
- The nutrition facts provided below are estimates. Calculations are for one big-topped muffin (this recipe makes 8).