Peach Muffin Recipe

3.91 from 21 votes

Try these healthy peach muffins made with fresh peaches, buttermilk, and yogurt. This easy recipe can be adjusted for a gluten-free version.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: peach buttermilk muffins, peach muffins

Servings: muffins

Calories: 125kcal

Author: Melissa Norris

Cost: Varies

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

Ingredient Substitutions:

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.

Recipe Tips:

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.

Storage Instructions:

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.

Nutrition