Peach Muffins (Fresh or Canned Peaches)

PREP TIME 15

COOK TIME 20

TOTAL TIME 35

12 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.

Peach muffins topped with diced peaches and sugar, baked with fresh or canned peaches.

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