Can I use canned peaches instead of fresh?

Yes, canned peaches work well! Just be sure to drain them completely and pat them dry with paper towels before adding to the batter.

How do I keep muffins from getting soggy?

Let your muffins cool fully before storing them in an airtight container. Add a paper towel to absorb moisture and keep the texture just right.

Can I freeze peach muffins?

Absolutely. Wrap them individually and store in a freezer bag for up to 3 months. Reheat in the microwave for 20 seconds or let thaw overnight.

How do I make my muffins moist and fluffy?

Use full-fat Greek yogurt or sour cream and avoid overmixing the batter. Also, use oil instead of butter for extra softness.

Can I make peach muffins without eggs?

Yes, substitute each egg with a flax egg (1 tbsp ground flax + 3 tbsp water) or a commercial egg replacer. It works well with this recipe.

What’s the best topping for peach muffins?

A sprinkle of cinnamon sugar, streusel crumble, or even a drizzle of vanilla glaze takes them to the next level.

Peach Muffins Recipe: Easy, Juicy & Perfect for Breakfast or Dessert

Name: Peach Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup vegetable oil; ½ cup granulated sugar; 2 large eggs; ½ cup Greek yogurt; 1 tsp vanilla extract; 1½ cups diced peaches (fresh, canned, or frozen); Optional: ½ tsp cinnamon, ¼ tsp cardamom, chopped nuts, brown sugar topping

Description

This peach muffins recipe delivers soft, moist muffins packed with juicy peach chunks and a hint of vanilla. Perfect for breakfast, brunch, or a fruity dessert any time of year.

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup vegetable oil
½ cup granulated sugar
2 large eggs
½ cup Greek yogurt
1 tsp vanilla extract
1½ cups diced peaches (fresh, canned, or frozen)
Optional: ½ tsp cinnamon, ¼ tsp cardamom, chopped nuts, brown sugar topping

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Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with liners or grease well.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon if using.
In a separate bowl, mix oil, sugar, eggs, yogurt, and vanilla until smooth.
Gently fold the dry ingredients into the wet until just combined. Do not overmix.
Fold in the diced peaches and any optional add-ins like nuts or chocolate chips.
Fill muffin cups ¾ full and sprinkle with brown sugar topping if desired.
Bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Use canned peaches packed in juice, not syrup, and drain thoroughly.
Frozen peaches can be folded in directly without thawing.
For domed tops, bake at 425°F for 5 mins, then reduce to 375°F.
Batter can be chilled overnight for morning baking.
Store muffins in an airtight container for up to 3 days or freeze up to 3 months.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 14g
Sodium: 140mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg