Are you looking for a treat that tastes like summer? Try these healthy peach muffins made with fresh peaches, buttermilk, and yogurt. This easy recipe can be adjusted for a gluten-free, egg-free, or dairy-free version, so no one has to miss out.
Why I Love Peach Muffins
Nothing says the last days of summer more than juices running down your chin from biting into a perfectly ripened peach. Is there anything better than a ripe peach? Sometimes, I’m a purist…
But sometimes, I like to play with flour and sugar to create special treats like peach blueberry crumble, peach dump cake, and this recipe for fresh peach muffins. Here’s why you should give this recipe a try:
- Delicious and Moist – Thanks to the yogurt and buttermilk, these delectable muffins are perfectly moist while still maintaining a delicate crumb.
- Seasonal – Muffins are a fantastic way to capture any fruit (or vegetables!) in season. In addition to peach muffins, we love pumpkin applesauce muffins, healthy blueberry zucchini muffins, bakery-style double chocolate zucchini muffins, heavenly raspberry cream cheese muffins, and cranberry muffins.
- Versatile – If you have a craving for summer in the middle of winter, don’t worry! You can make these peach muffins with frozen peaches, too.
Ingredients Needed
A full ingredients list, including measurements, can be found in the recipe card below.
- All-purpose Flour – I source my unbleached all-purpose flour from Azure Standard. First time Azure Standard customers can receive 15% off a minimum order of $100 with coupon code “Melissa15”!
- Eggs – Learn how to store and preserve farm-fresh eggs here.
- Vanilla Extract – Learn how to make vanilla extract here.
- Yogurt – Learn how to make homemade yogurt here.
- Fresh Peaches – About 3 large peaches will yield 2 cups diced peaches.
Substitutions and Variations
- Flour – If you prefer whole wheat flour, fresh ground soft white wheat flour works great, see Grinding Your Own Flour, or you can use 3 cups spelt flour, or your favorite gluten-free flour blend, too. Pro-Tip: Check out my tips for successful gluten-free baking here.
- Softened Butter – You can substitute coconut oil for dairy-free. I prefer to use half of each. You don’t need melted butter or oil, just make sure it is softened to room temperature to cream evenly.
- Granulated Sugar – I like to use evaporated cane juice, but brown sugar can also be used.
- Buttermilk – Learn how to make buttermilk here. If you don’t have buttermilk, you can alternatively add 1 Tablespoon of lemon juice or apple cider vinegar to a measuring cup, and fill the remainder to 1 cup full of regular milk. For dairy-free, use plant-based milk instead of cow’s milk.
- Frozen Peaches – Diced frozen peaches can also be used. Thaw completely and drain before adding to the muffin batter.
Step-by-Step Directions
Step 1: Preheat oven to 400°F, and prepare your muffin tins with muffin liners or grease them well. In a bowl, combine the flour, baking soda, baking powder, and cinnamon. Set aside.
Step 2: In a separate bowl, cream together eggs, butter, vanilla and sugar. Add milk and yogurt.
Step 3: Pour the dry ingredients into the wet ingredients, and mix until just combined.
Step 4: Gently fold in the peaches.
Step 5: Fill the muffin tins with the prepared batter.
Step 6: Bake for 18 to 20 minutes until the muffin tops are golden brown and a toothpick inserted in the center comes out clean (increase the baking time slightly longer for the jumbo tins).
Storing Peach Muffins
Before storing your peach muffins, make sure to cool completely. Then, store them at room temperature for about 3-4 days. To store them in the freezer, place cooled muffins in a single layer in a freezer-safe bag or container.
When you’re ready to thaw, simply remove the desired number of muffins from the freezer and let them thaw at room temperature.
Tips for the Best Peach Muffins
Follow these muffin-making tips to achieve bakery-style peach muffins that are soft and moist with a tender crumb.
| Detail | Tip |
| Prepare Your Peaches | If you prefer to peel your peaches, use the method “How to Peel Pears the Easy Way” in my tutorial for canning pears. If you don’t peel your peaches, simply wash, pit and chop them into bite-sized pieces. |
| Measuring | Use proper measuring utensils to accurately measure your ingredients, and spoon and level your flour instead of scooping it from the container. Using too much flour is the top reason muffins come out dense. |
| Mixing | Bring your wet ingredients to room temperature and mix your wet and dry ingredients separately before mixing them together. Don’t use an electric mixer when combining wet and dry ingredients. You could overdevelop the gluten, resulting in dense muffins or large holes in the crumb. |
| Filling | Do not overfill your muffin tins. For mini muffins, fill 1 Tbs. batter per cup, standard muffins are about ¼ cup, and jumbo muffins are about ½ cup batter per cup. Pro-Tip: Use a cookie scoop for ease of filling. |
| Baking | Don’t open the oven door, or the muffins may deflate. To check if they are ready, insert a toothpick into the center of one muffin. If it comes out clean with no wet batter, they have finished baking. |
| Extras | Use add-ins like swapping half of the peaches for fresh blueberries and add a sprinkle of nutmeg. Sprinkle the top with sparkling sugar for an added touch. |
| Time Saver | This recipe works with my homemade muffin mix. Just use 3 1/4 cups muffin mix in place of the flour, baking powder, baking soda, and sugar. |
FAQs
The secret to these super moist muffins is using buttermilk and yogurt. Watching the bake time to make sure your muffins are not overcooked is also crucial.
Yes! Peach muffins are delicious! Starting with fully ripened peaches is key, and whether or not you peel your peaches is a personal preference.
If you prefer to peel your peaches before making your muffins, quickly blanch them by dipping whole peaches in boiling water. Then, immediately submerge in ice water to prevent them from cooking and becoming mushy. The peels will slide right off for easy muffin prep.
Cinnamon and vanilla work together to bring out the flavor in these peach muffins.
Other Posts You May Enjoy
Did you make these peach muffins? If so, please leave a star ⭐ rating and your comments in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
Peach Muffin Recipe
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Electric Mixer Use a hand mixer or a stand mixer
- Silicone Spatula
- Muffin Tin
Ingredients
Wet Ingredients:
- 4 Whole Eggs
- 1/2 Cup Butter softened
- 3/4 Cup Sugar I use organic evaporated cane juice
- 2 Teaspoons Vanilla Learn how to make vanilla extract here.
- 1 Cup Plain Yogurt Learn how to make homemade yogurt here.
- 1 Cup Buttermilk Learn how to make buttermilk here.
- 2 Cups Peaches diced
Dry Ingredients:
- 2 1/2 Cups All-Purpose Flour or 3 cups spelt flour
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Cinnamon
Instructions
- Preheat oven to 400°F, and prepare your muffin tins with muffin liners or grease them well.
- In a bowl, combine the flour, baking soda, baking powder, and cinnamon. Set aside.
- In a separate bowl, cream together eggs, butter, vanilla and sugar. Add milk and yogurt.
- Pour the dry ingredients into the wet ingredients, and mix until just combined.
- Gently fold in peaches and fill the muffin tins with the prepared batter.
- Bake for 18 to 20 minutes until the muffin tops are golden brown and a toothpick inserted in the center comes out clean (increse the baking time slightly longer for the jumbo tins.)
Notes
- Flour – If you prefer whole wheat flour, fresh ground soft white wheat flour works great, see Grinding Your Own Flour, or you can use 3 cups spelt flour, or your favorite gluten-free flour blend, too. Pro-Tip: Check out my tips for successful gluten-free baking here.
- Softened Butter – You can substitute coconut oil for dairy-free. I prefer to use half of each. You don’t need melted butter or oil, just make sure it is softened to room temperature to cream evenly.
- Granulated Sugar – I like to use evaporated cane juice, but brown sugar can also be used.
- Buttermilk – Learn how to make buttermilk here. If you don’t have buttermilk, you can alternatively add 1 Tablespoon of lemon juice or apple cider vinegar to a measuring cup, and fill the remainder to 1 cup full of regular milk. For dairy-free, use plant-based milk instead of cow’s milk.
- Frozen Peaches – Diced frozen peaches can also be used. Thaw completely and drain before adding to the muffin batter.
| Detail | Tip |
| Prepare Your Peaches | If you prefer to peel your peaches, use the method “How to Peel Pears the Easy Way” in my tutorial for canning pears. If you don’t peel your peaches, simply wash, pit and chop them into bite-sized pieces. |
| Measuring | Use proper measuring utensils to accurately measure your ingredients, and spoon and level your flour instead of scooping it from the container. Using too much flour is the top reason muffins come out dense. |
| Mixing | Bring your wet ingredients to room temperature and mix your wet and dry ingredients separately before mixing them together. Don’t use an electric mixer when combining wet and dry ingredients. You could over-develop the gluten, resulting in dense muffins or large holes in the crumb. |
| Filling | Do not overfill your muffin tins. For mini muffins, fill 1 Tbs. batter per cup, standard muffins are about ¼ cup, and jumbo muffins are about ½ cup batter per cup. Pro-Tip: Use a cookie scoop for ease of filling. |
| Baking | Don’t open the oven door, or the muffins may deflate. To check if they are ready, insert a toothpick into the center of one muffin. If it comes out clean with no wet batter, they have finished baking. |
| Extras | Use add-ins like swapping half of the peaches for fresh blueberries and add a sprinkle of nutmeg. Sprinkle the top with sparkling sugar for an added touch. |
| Time Saver | This recipe works with my homemade muffin mix. Just use 3 1/4 cups muffin mix in place of the flour, baking powder, baking soda, and sugar. |
As promised, these taste just like summer! Yum!
Hi Melissa: I am wondering if you can “make buttermilk” using Lactaid “milk”. Will it work the same are regular milk?
The muffins sticked to the mould, but otherwise I loved them. The buttermilk gives a moist a tender texture to the dough and the cinnamon is a subtle but nice touch.
What’s the purpose of using both yogurt and buttermilk? Thank you!
Yogurt is usually thicker than buttermilk. For cheesemaking, yogurt is a thermophilic culture and buttermilk is mesophilic (different cheeses use different starter cultures). I find buttermilk to be tangier than yogurt and prefer yogurt for drinking or eating plain and buttermilk for baking and ranch dressing.
Hi Melissa. These sound delicious, too! Reading comments, I see your reply to Carmie… but I don’t think it really answers her question? She is asking why you are using both yogurt and buttermilk in this particular recipe. Your explanation refers to your uses for each in general. And you state you prefer buttermilk for baking. But you have both in these muffins. So, it is curious as to the purpose of both dairy products in one muffin recipe.
Thanks!
Favorite way to eat peaches is fresh off the tree. Peach ice cream, oh, my!
Hi Melissa,
The Peach Buttermilk Muffin Recipe smells wonderful in the oven and the muffins taste good. They are not too sweet. They are definately moist however they are not fluffy and once out of the oven they deflated. What am I doing wrong with this recipe?
I’ve never used muffin liners with them, I always just grease the pan. Second, could be over mixing the batter, but sounds like they might need to bake just a little bit longer. You can try lowering temp to 375 degrees F and increasing bake time. Are you a higher elevation? That can affect things too.
Hi Melissa, twice I tried the Peach Buttermilk Muffin Recipe. The muffin is definetely moist but it is not fluffy and they deflated once they came out of the oven. They also stuck to the muffin paper liners. What am I doing wrong with this recipe?
This will be my first time making peach muffins. Wow, these look great! Thank You Mel…
I just made and tasted these and they are delightful little muffins. I ended up using half unthawed frozen peaches (it’s what I had) and half fresh. They weren’t too sweet and had a subtle peach flavor, probably thanks to my choice of peach. Even my picky roommate likes them!
I have some leftover mashed peaches from making Maple Vanilla Peach Jam. It’s enough to make these. Yay!!
Melissa, Just wanted to thank you for the peach muffins recipe they are in the oven as I post they just smell so wonderful can’t wait to try one my co workers are gonna love these. I have been canning peach pie filling it is so yummy our peach season is about over here in the south I got these peaches from middle Georgia they are so ripe and juicy just had to try your recipe.Thanks again.
Debbie,
You’re so welcome! If you bring muffins to work, can I work with you? Hope you enjoy them. We have another week or so left of peach season here and I’ve got to get my hands on some more.
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PEEL some more Peaches…? I’m not sure I can… I peeled, depitted a bushel of Amish Pa. peaches a week ago and got 18 quarts of peaches>>>
Do you think these could be made in a loaf pan?If so, how many per recipe? I was thinking it would be a good college care package but would travel better as a loaf.
Helen,
You can definitely bake this in a loaf pan. I think it would make two small loafs and probably one large one. Just increase the bake time.
Awesome! It wasn’t listed there when I last checked. I’m going to check now.
You said we should buy “In a Pickle or a Jam”. We got it off of Amazon. My daughter made her first jam from a recipe in that book. Thank you. 🙂