These Peach Muffins can be made with either fresh or canned peaches, making them a great recipe to bake any time of year. A sprinkle of sugar on top adds a light crust as they bake.
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
Flour mixture
- In a large bowl, whisk together all purpose flour (plain flour), baking powder, baking soda, salt, and sugar then add the diced peaches.
- Toss gently to coat them in the flour mixture.
Egg mixture
- In a separate bowl, whisk together the eggs, oil, sour cream, and vanilla.
- The mixture should be smooth, creamy and well combined.
Combine
- Pour the egg mixture into the flour mixture
- Stir just until combined and there are no visible flour streaks. Do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Top each muffin with a few extra peach pieces and sprinkle the sugar evenly over the tops.
- Bake for 18 -20 minutes, or until the muffins are risen and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
Storage
Keep the baked and cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
For longer storage, freeze the muffins for up to 2 months. Thaw at room temperature before serving.
Recipe tips
- This recipe works with either fresh or canned peaches. I used canned peaches, which were drained well before being diced and added to the batter.
- If you don't have sour cream, use plain yogurt or Greek yogurt instead.
- Stir the batter just until combined and no dry flour remains. Overmixing can affect the texture of the muffins.
- Sugar topping: The topping uses 2 tablespoons of sugar, which work out to about ½ teaspoon sprinkled over each of the 12 muffins before baking.
- I like to lightly spray the paper liners with cooking spray before filling. It makes them easier to peel away, especially while the muffins are still warm because, let's be honest, that's usually when we sneak the first one 😁
Recipe
Peach Muffins (Fresh or Canned Peaches)
servings12 muffins
These Peach Muffins can be made with either fresh or canned peaches, making them an easy recipe to bake any time of year. A sprinkle of sugar on top adds a light crust as they bake.
Watch how to make the recipe
Ingredients
Flour mixture
- 2 cups (240 g) all purpose flour (plain flour)
- 2 level teaspoons baking powder
- ¼ level teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
- ⅔ cup (134 g) white granulated sugar
- 1¼ cups (170 g) diced peaches, fresh or canned fresh or canned
Egg mixture
- 2 large eggs
- ½ cup (120 ml) vegetable or canola oil
- ¾ cup (180 g) sour cream (or plain yogurt/Greek yogurt)
- 1 teaspoon vanilla extract
For the sugar topping
- 2 tablespoons white granulated sugar (about ½ teaspoon per muffin)
- A few extra peach pieces
Instructions
- Preheat the oven to 340°F (170°C). Line a 12-cup muffin pan with paper liners.
- Flour mixture: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the diced peaches and toss gently to coat them in the flour mixture.
- Egg mixture: In a separate bowl, whisk together the eggs, oil, sour cream, and vanilla.
- Whisk until the mixture is smooth, creamy and well combined.
- Combine: Pour the egg mixture into the flour mixture. Stir just until combined and no dry flour remains. Do not overmix.
- Divide the batter evenly between the muffin cups, filling each about ¾ full. Top with a few extra peach pieces and sprinkle the sugar evenly over the tops.
- Bake for 18-20 minutes or until the muffins are risen and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Storage
- Store the cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze for up to 2 months.
Recipe Notes
- Fresh or canned peaches can be used in this recipe. I used canned peaches and drained them well before dicing and adding them to the batter.
- If you don't have sour cream, use plain yogurt or Greek yogurt instead.
- The 2 tablespoons of sugar used for the topping works out to about ½ teaspoon sprinkled over each of the 12 muffins before baking.
- I like to lightly spray the paper liners with cooking spray or brush them with a little oil or melted butter before filling. It makes them easier to peel away, especially while the muffins are still warm and, let's be honest, that's usually when we sneak the first one 😁
Nutrition
Serving: 1muffin | Calories: 256kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 138mg | Potassium: 71mg | Fiber: 1g | Sugar: 15g | Calcium: 32mg | Iron: 1mg
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