Homemade Peach Muffins are the perfect treat to make when you’ve got extra peaches on hand. Sweet peaches are mixed into a simple muffin batter and topped with a vanilla glaze for a breakfast or dessert everyone will enjoy!
Peach muffins are full of sweet fruity flavor. They're easy to whip up and make a tasty breakfast, dessert or snack. They're also perfect in lunchboxes! You can use fresh or frozen peaches.
Succulent summer peaches are always a fun fruit to make recipes with. Ripe peaches have a uniquely sweet flavor that is soft and refreshing at the same time. Their flavor works well in many dessert recipes like Peaches and Cream and these moist peach muffins. I also love using them in Peach Syrup and Peach Compote.
This peach muffins recipes is easy to make and are a great way to use in season peaches when they taste the best.
You’ll chop them up and fold them into a simple muffin batter to bake until they are golden brown.
A simple vanilla drizzle is made with just sugar, water, and vanilla to get drizzled on top for an extra sweet treat.
Peach muffins are super versatile because they can be eaten for breakfast and kids enjoy them too!
I love making muffins, so be sure to check out these other Muffin Recipes.
Why You'll Love This Recipe
This peach muffins recipe uses simple pantry baking ingredients you can find in any grocery store.
A great way to use up an abundance of peaches that are in season.
Frozen peaches can be used allowing you to make these muffins any time of the year.
You can eat these muffins as a snack, dessert, or a sweet part of your breakfast routine.
- White Sugar - Helps sweeten the muffin batter along with the natural sweetness of peaches.
- Butter - Gives the muffins a moist texture and buttery flavor.
- Eggs - Helps bind all of the ingredients together when baked.
- Milk - Thins out the muffin batter making it scoopable while keeping a creamy texture.
- Vanilla Extract - Infuses the muffins with vanilla flavor that pairs well with peaches.
- Baking Powder & Baking Soda - Helps the muffins rise while baking.
- Salt - Enhances the flavor of the muffins and helps activate the baking soda and baking powder.
- Fresh Peaches - Adds natural sweetness, texture and summer peach flavor. You can also use thawed frozen peach chunks.
- Powdered Sugar - Sweetens up the glaze and helps it harden.
- Vanilla Extract - Gives the glaze a light vanilla flavor.
- Water - Helps thin out the glaze to make it pourable.
Step By Step Tutorial
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prepare for baking: Preheat your oven to 400ºF/200ºC. Add muffin liners to a 12 hole muffin pan and set aside.
Mix the wet ingredients: In a large bowl or stand mixer, beat the butter and sugar together until creamy. Then, add the eggs one at a time until incorporated. Mix in the milk and vanilla. The mixture may split but will come back together with dry ingredients.
Add the dry ingredients: To the wet ingredient mixture, sift in the flour, baking powder, baking soda, and salt. Stir just enough to combine where there is no dry streaks of flour. Fold in the peaches gently using a rubber spatula.
Bake the muffins: Pour the peach muffin batter into the muffin liners until each is ¾ full. Bake for 20-25 minutes or until the muffins rise and become golden brown on top. Remove from oven and cool on a wire rack.
Prepare the vanilla glaze: Add the sugar, vanilla, and water to a bowl and whisk together until fully combined. Set aside until muffins are ready to glaze.
Glaze the peach muffins: Using a fork or a spoon, drizzle the vanilla glaze over the completely cooled muffins and allow the glaze to harden before serving.
When mixing the milk and vanilla into the butter and sugar mixture, you may see it separate. The mixture will come back together once the dry ingredients are incorporated.
When making the vanilla glaze, use more or less water to thin out the glaze depending on how thick you want the drizzle.
The muffin batter ingredients should not be overmixed as this can cause them to not rise properly. Mix only until fully combined.
Peach muffins need to be completely cooled before the drizzle goes on as warm muffins can melt the glaze.
Chop your peaches roughly the same size to make sure the muffins have an even texture throughout.
You can use frozen peaches to make these muffins, just make sure the peaches are fully thawed before adding them to the muffin batter.
Season the muffin batter with Pumpkin Pie Spice for a warm Fall flavor notes.
Use maple or almond extract instead of vanilla to change up the flavor of the muffins.
Enjoy alongside a Peach Cobbler.
Fold in some chopped pecans or walnuts for nutty taste and crunchy texture.
Storing: Homemade peach muffins will keep fresh for 3-4 days in a sealed container outside of the fridge. You can refrigerate them in a container to last up to 1 week.
Freezing: If you’d like to freeze these muffins, wrap each one individually in plastic wrap, then add them to an airtight container or freezer safe bag for 3 months. Thaw on the counter before serving.
There's no need to peel peaches before adding them to the muffin batter unless it's personal preference as the peach skin is soft and edible.
It’s not recommended to use underripe peaches because they are not sweet enough and won’t break down into the muffin easily.
ou can use maple, almond, or vanilla extract to flavor the muffins. You can also add some homemade peach syrup to enhance the peach flavor.
More Muffin Recipes
- Blackberry Muffins with Chocolate Chips
- Kale and Lemon Muffins
- Vanilla Mango Muffins
- Blueberry Zucchini Muffins
- Ginger and Rhubarb Muffins
- Chocolate Chip Zucchini Muffins
- Carrot Muffins with Raisins
- Banana Quinoa Flour Muffins
Check out the Veggie Desserts + Cakes cookbook on Amazon
- ½ cup 100g granulated white sugar
- ⅓ cup 75g butter at room temperature
- 2 eggs
- ¾ cup 175ml milk
- 2 teaspoons vanilla extract
- 1 ½ cups 250g all-purpose flour plain flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda bicarb of soda
- ¼ teaspoon salt
- 1 cup 150g chopped fresh peaches about 3 peaches
For the vanilla glaze
- 5 tablespoons powdered icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon water
- Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
- Beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and vanilla. Hint: it might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredients.
- Sift the flour, baking powder, baking soda and salt into the bowl and stir gently to combine.
- Gently fold in the peaches.
- Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the peach muffins are risen and golden. Allow to cool on a wire rack.
- For the vanilla glaze, mix the ingredients together until smooth with a thick drizzle consistency. Add a little more sugar to thicken or water to thin. Drizzle over the completely cooled muffins.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.