This Peach Muffin Recipe is loaded with flavor in the cakey muffin with brown sugar and optional ginger, and studded with juicy peaches, then topped with a crunchy, sweet topping that is irresistible! Plus, the muffin recipe is the best base recipe for muffins! Replace the peaches with any mix-in of your choice!
When peach season comes around, I just have to buy a ton and use them in every way possible! From my Peach and Gingersnap Bars, Peach and Bourbon Hand Pies, or my Peach and Ginger Couronne, there are a million ways to use fresh peaches!
What you need to make Peach Muffin Recipe at home
The ingredients to make muffins at home are simple and you probably have all of the ingredients for this peach muffin recipe at home!
For this recipe, you will need:
All-purpose flour – Make sure to use all-purpose flour for the best texture. Bread flour will make the muffins too tough and cake flour will make the muffins too soft and they won’t hold their shape.
Granulated Sugar – Sugar obviously provides sweetness but also gives these muffins extra moisture.
Brown Sugar – A little brown sugar will add a depth of flavor to this muffin recipe.
Ground Ginger – We have listed the ground ginger as optional but it gives a nice warm flavor contrast to the peaches.
Baking Powder and Baking Soda – To make you muffins rise high!
Salt – Absolutely necessary to boost the flavor!
Sour Cream – Provides moisture and velvety texture.
Vegetable Oil – Keeps the muffins moist for several days!
Milk – Whole milk is best but you can also use 2%. Almond, coconut, or soy milks are also fine!
Eggs – Eggs should be at room temperature along with the rest of the wet ingredients.
Extract – Almond extract is fabulous with peaches but you can also use vanilla extract.
Peaches – Obviously! But you can also substitute other fruits or mix-ins in this muffin recipe! See the list below for variation ideas!
Nuts – Nuts are completely optional but add a nice crunch and flavor to the topping.
What is the Muffin Method?
- The Muffin Method is a simple way of incorporating ingredients so that they are barely mixed together to make light, cakey muffins.
2. The first step in the muffin method is to mix together the dry ingredients. This should include flour, sugars (which are often considered wet ingredients), rising agents, spices, and salt.
3. Next, mix the wet ingredients together in a separate bowl. Make sure that the wet ingredients are well mixed and that there is no separation of ingredients. Sometimes the oil takes a minute to fully mix in!
4. Once the wet ingredients are mixed well, add the wet ingredients to the dry ingredients. Stir with a spatula until the ingredients are mostly combined. There may be a little bit of the dry ingredients still visible.
5. Toss the fruit with a little flour to keep it from sinking in the muffins and then gently fold it into the mixed batter.
6. Use a cookie scoop or a small measuring cup to scoop the batter into the muffin pan, top with crumble topping, and bake!
Can I freeze these Peach Muffins?
These Peach muffins freeze beautifully! Just make sure to cool them completely and then store them in an airtight, freezer-proof container. I like to wrap them individually in cling film and put them in a ziploc freezer bag. That way we can thaw just one or two at a time.
This peach muffin recipe will keep for up to 3 months in the freezer!
How long will these Peach Muffins last?
One of the great things about this muffin recipe is how long the muffins stay soft and fresh!
Often muffins need to be eaten on the day that they are made or they begin to dry out and harden. But this muffin recipe stays fresh and soft for up to 4 days!
You can store the muffins in an airtight container or wrap them individually.
Muffin Variations to Try with this Muffin Recipe
This base muffin recipe can be used in so many ways! The recipe below is written with peaches and ground ginger but this base recipe is amazing with whatever mix-ins you choose!
Try these variations with this basic muffin recipe:
Raspberries and White Chocolate
Apple and Cinnamon
Lemon and Blueberries
Lemon Poppy Seed
Chocolate Chip
Blackberries and Lime
Let me know in the comments below what flavors you choose!
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Other recipes to try:
Peach Muffin Recipe PLUS Variations!
Ingredients
For the Topping
- 6 tablespoons unsalted butter, very soft
- 2/3 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 cup chopped nuts of your choice optional
For the Muffins
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 teaspoons ground ginger optional (leave out for other muffin varieties)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2/3 cup vegetable oil
- 2/3 cup milk
- 2 eggs
- 1 teaspoon almond extract OR vanilla extract
- 2 peaches peeled, pitted, and diced
Instructions
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Preheat oven to 375F.
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Mix together the flour and sugar for the topping in a medium bowl. Add the butter and work the butter into the dry mixture with a fork or a pastry cutter. Add the nuts, if using, and stir in. Set aside.
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Mix together the dry ingredients for the muffins together in a large mixing bowl. Set aside.
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Pour the milk into a large bowl. Add the sour cream, vegetable oil, eggs, and extract. Whisk until well combined.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
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Toss diced peaches with 1 tablespoon flour. Gently fold the peaches into the batter until just combined.
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Lightly grease with pan spray or line a 12 cup muffin tin with muffin liners. Using a cookie scoop or a 1/3 cup measuring cup, scoop the batter into each muffin cup.
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Top each muffin with the crumb topping. Bake at 375F for 18-20 minutes on the middle oven rack. The muffins are ready when a toothpick inserted in the center comes out mostly clean and the crumb topping is golden.
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Remove muffins from the muffin tin and let cool. Muffins will keep for 3-4 days at room temperature in an airtight container.