Peach Muffins
Published on August 08, 2025
Quick Summary
These Peach Muffins are soft, fluffy, and packed with juicy fresh peaches and warm cinnamon flavor. Topped with a sparkly cinnamon sugar crunch, they’re the perfect summer muffin! Easy to make, freezer-friendly, and ideal for breakfast, brunch, or a sweet snack. A must-bake when peaches are in season!
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Pin ItHello, Peach Season!
Peach season is one of my absolute favorites. I wait all year for those sweet, juicy, sun-ripened peaches to hit the markets, and when they do, you better believe I’m baking. Have you tried my peach cobbler or peach galette? YUM!
I also LOVE making these Peach Muffins. Soft, tender, and bursting with fresh peach flavor, they’re made with simple ingredients that really let the fruit shine.
I’ve baked a lot of muffins over the years, and this one is a tried-and-true favorite in our kitchen. The batter comes together quickly and the cinnamon sugar topping takes them from good to oh wow, I need another one right now!!
What I love most? These muffins aren’t too sweet—they strike that perfect balance between breakfast and treat. You can make a batch for a weekend brunch or bake ahead and freeze them for busy mornings. Bonus: kids love them, and they’ll make your house smell amazing. You’re welcome.
Ingredients (with Helpful Notes)
Here’s what you’ll need to make the best peach muffins. No obscure ingredients, just pantry staples and fresh summer fruit!
- All-Purpose Flour: Make sure to spoon and level the flour for the most accurate measurement and the lightest texture.
- Baking Powder: Helps the muffins rise and gives them that perfect dome top.
- Cinnamon: Adds a cozy warmth that pairs beautifully with the peaches.
- Unsalted Butter: Make sure it is at room temperature so it creams properly with the sugar.
- Granulated Sugar: Sweetens the muffins just enough while keeping them light and fluffy.
- Large Eggs: Help bind everything together and add structure.
- Vanilla Extract: Always use pure vanilla extract.
- Plain Greek Yogurt: Keeps the muffins super moist and tender with a little tang. You can sub sour cream if needed.
- Peaches: The star of the show! I don’t peel the peaches, but you certainly can. I recommend using fresh peaches, but frozen peaches will work. Don’t thaw them, just dice (if needed), toss with flour, and fold them into the batter straight from the freezer. Be aware that they may slightly affect the baking time and texture.
- Turbinado Sugar & Cinnamon Mixture: For that sparkly, crunchy topping.
Tips for Making Peach Muffins
- Use ripe but firm peaches. Overripe peaches can make the muffins soggy. Dice them small and toss with a little flour so they don’t sink in the batter.
- Toss the peaches in a little flour before folding in. This helps prevent them from sinking to the bottom of the muffins.
- Room temperature ingredients matter. This helps everything blend smoothly and evenly.
- Don’t over mix the batter. Once you add the dry ingredients, mix just until combined. Over mixing will create dense muffins.
- Line your muffin tin—and spray the liners! This little trick ensures your muffins don’t stick.
- Leave space between muffins. If you have two muffin pans, use every other cup to give your muffins room to rise taller.
- Use a scoop. It makes dividing the batter quick, easy, and mess-free.
- Don’t skip the cinnamon sugar topping. The sugary cinnamon crunch is SO good!
Peach Muffins
Ingredients
For the muffins:
- 2 cups all-purpose flour, plus 2 teaspoons for coating peaches
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup plain Greek yogurt, at room temperature
- 1 1/2 cups diced peaches
For the cinnamon sugar topping
- 2 tablespoons turbinado sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the 2 cups of flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary.
- Add the Greek yogurt and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Place the peaches in a small bowl and toss with 2 teaspoons of flour. Gently fold in the peaches.
- Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. In a small bowl, stir together the turbinado sugar and cinnamon. Sprinkle over the muffins.
- Bake for 20-24 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Notes
- At Room Temperature: Store cooled muffins in an airtight container for up to 2 days. A paper towel in the bottom helps absorb moisture.
- To Freeze: Let muffins cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw before enjoying.
Nutrition
Have you tried this recipe?
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Can I skip the cinnamon? One of the ladies in our group can’t have it. Thanks. Love your recipes
Yes!
If I don’t wanna use yogurt what else can I put instead
Sour cream will work!
These are so delicious! Definitely a keeper
I am so glad you enjoyed the muffins.
Amazingly great! Made 2 batches because of all my peaches. Freezing some. Added a few more diced peaches to the recipe because I had them.
So smart! I need to do that. Our peach trees are going crazy right now!