Peach Muffins: the effortless recipe for fluffy peach muffins

Total time: 45 Min
Difficulty: Low
Serves: 12 people
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By Cookist

We love a tasty muffin. It’s so easy to make, you can customize them as you want, and you can easily add them to a school or work lunchbox. These peach muffins are easy to make. The recipe makes it a large, high muffin recipe—perfect for summer. The flavor makes you think of a peach cobbler. The texture is moist, with a fresh flavor that screams summer.

You don’t need butter for these recipes, but you will need eggs, sugar, olive oil, yogurt, flour, baking powder, canned peaches, and powdered sugar. Pour the batter into a muffin pan, bake until golden, and enjoy.

Peach Muffin Ingredients

Eggs – use large eggs.

Sugar – granulated sugar for the muffin batter, and powdered sugar for dusting afterward.

Olive oil – use extra virgin olive oil or canola oil.

Yogurt – use full-fat yogurt.

Flour – use all-purpose flour.

Baking powder – make sure your baking powder is fresh.

Peaches – we used canned peaches for this recipe. You can use a store-bought jar or make your own canned peaches. You can also use ripe peaches if they're not too bad.


How To Make Peach Muffins

Start by cutting the peaches into slices. If you’re using fresh peaches, you’ll need to peel them first. Mix the batter by first whisking together the wet ingredients. Sift in the dry ingredients and whisk to combine. The batter should be thick enough, but will still be scoopable.

Transfer the batter to muffin holes using a cup measure or ice cream scoop. Bake until golden and cooked through. Sprinkle with powdered sugar and serve.


For more flavor, you can add one teaspoon of vanilla or almond extract.

You can also add spices like ground ginger, cinnamon, or cardamom.

You can also use fresh, peeled peaches, or frozen, chopped peaches.

The batter shouldn’t be too runny or too thick. If the batter is too runny, you can add a tablespoon of flour. If it’s too thick, you can add a small amount of milk until it’s the right consistency.

Make the muffin healthier by using whole wheat flour.

You can substitute the sugar, and use honey instead.

Because the muffins contain eggs and yogurt, it’s not vegan-friendly!

You can make a crumble topping in different ways:

  • Sprinkle a bit of sugar on top of the muffins before baking.
  • Sprinkle a bit of sugar mixed with cinnamon on top of the muffins before baking.
  • Sprinkle the following mixture on top of the muffins before baking: 1/3 cup brown sugar, 1 teaspoon sugar, ¼ cup melted butter, 2/3 cups flour.
  • Immagine

How To Store Peach Muffins

The muffins can be stored in an airtight container (at room temperature) for up to 3 days.

You can also freeze the muffins. Wrap them tightly in plastic wrap, and freeze for up to 3 months. Allow to thaw at room temperature before eating.

More Peach Recipes You'll Like

100 g (1/2 cup)
grated lemon zest
Olive oil
100 ml (1/2 cup)
100 ml (1/2 cup)
200 g (1 1/4 cups)
Baking powder
12 g
canned peaches
Powdered sugar


Cut the peaches into slices.

In a bowl mix together eggs with sugar, oil, zest, and yogurt.

Beat it until smooth.

Sift in flour and baking powder.

Beat the mixture until the batter is smooth. Transfer the batter to the muffin holes.

Top each muffin with sliced peaches.

Bake at 170°C/340°F for 30 minutes. Sprinkle it with powdered sugar.Serve and enjoy!


Once you mix the wet ingredients with the dry ingredients, be careful not to overmix it. This will make the muffins tough.

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