This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Jul 25, 2016

Fresh Peach Muffins

These Fresh Peach Muffins are light, fruity, and just a little sweet. They are the perfect summer breakfast treat. 

I love the peachy flavor of these muffins. The peaches are slightly mashed to release just enough juices, yet, there are still plenty of peach chunks in the muffins to remind you that there are, indeed, peaches in them. 

Even though I live in California, for many years it was difficult to find really good juicy fresh peaches or nectarines. Other stone fruits such as cherries, plums, and apricots were fine, but peaches and nectarines? Not so much, unless you grew them in your own back yard, probably because for a long time we never actually got the good stuff in our own grocery stores. 

In our last home, we actually had nectarine and plum trees in our backyard. They were amazing, but, unfortunately, the critters seemed to get to many of the them before we did. 

Fortunately, with the "locally grown" movement, along with the growth of Asian markets in our area, locals will no longer put up with hard or mealy fruit. You don't even have to go to farmers markets to get fresh peaches. How cool is that? 

I was able to find some luscious fresh peaches, which I incorporated into these muffins, skin and all. I diced the peaches, and then very lightly mashed them with a granny fork. It's one of my favorite tools to roughly mash foods such as hard cooked eggs, potatoes, as well as mix and blend ingredients. 

If you don't have one, no worries, you can also use a dinner fork. 

These muffins are really light and airy, and the flavor is a combination of vanilla and peach. The muffins are so moist and delicious on their own, no extra butter or jam needed.

Ingredients in these Peach Muffins:

From the pantry: Unbleached all purpose flour, granulated sugar, baking powder, baking soda, salt, course sparkling sugar, and vanilla extract. 

From the fridge: Buttermilk or sour cream, melted unsalted butter

For the Fruit: Diced unpeeled peaches, lightly mashed with a fork

To Make These Peach Muffins:

First, whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. 

Next, mix the buttermilk or sour cream, egg, and vanilla in another medium bowl and pour the mixture to the flour ingredients and then add the peaches and melted butter. 

Portion the batter among eight muffin cups so that the batter fills then entire muffin cup. Sprinkle the tops with the sparkling sugar. 

Finally, bake the muffins until a toothpick comes out clean, about 18 to 20 minutes.

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board

Fresh Peach Muffins Recipe


Yield: 8 muffins
These Fresh Peach Muffins are light, fruity, and just a little sweet. They are the perfect summer breakfast treat.


  • Spray oil or butter
  • 1 3/4 cups (216 grams) unbleached all purpose flour
  • 1/2 cup (99 grams) granulated sugar
  • 2 tsp baking powder (I recommend aluminum free to prevent discoloration of the fruit)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup room temperature buttermilk or sour cream
  • 1 large egg, room temperature
  • 1 tsp vanilla
  • 3/4 cup (113 grams) diced unpeeled peaches, lightly mashed with a fork
  • 6 tablespoons (85 grams) melted unsalted butter
  • Course sparkling sugar (optional)


  1. Preheat the oven with a rack in the middle to 375 degrees F.
  2. Lightly spray or grease the top of the muffin pan so that the muffin tops don't stick. Place 8 muffin liners into the cavities of the pan, spacing them out.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  4. In a medium bowl, mix the buttermilk or sour cream, egg, and vanilla. Add it to the dry ingredients, and then add the peaches and melted butter, and stir until the dry ingredients are just incorporated.
  5. Portion the batter among the eight muffin cups. The batter will fill then entire muffin cup. Sprinkle the tops with the sparkling sugar.
  6. Bake the muffins until a toothpick comes out clean, about 18 to 20 minutes.
  7. Cool the muffins in the pan on a rack for 10 minutes. Remove the muffins from the pan, and continue to cool on a wire rack.
  8. These muffins can be kept in an airtight container for up to two days.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
Protein (grams)
Sodium (milligrams)
Cholesterol (grams)
muffins, peaches
Did you make this recipe?
Tag on instagram and hashtag it #karenskitchenstories
Created using The Recipes Generator

Recipe slightly adapted from The Everyday Baker: Recipes and Techniques for Foolproof Baking by Abigail Johnson Dodge. This is a book you need. Trust me.

Would you like to comment?

  1. Your muffins are lovely but that honeybee that's what I'm talking about....I want one of those.

    1. Thanks Wendy! Isn't it cute? I got it about five years ago from Williams Sonoma.

  2. I live in North Carolina--and we have some of the best local peaches (better than GA in my opinion) and I have some that need used. YUM!!

    1. You are so lucky! I would love an over supply of fresh peaches =)

  3. Nothing beats the smell of actual ripe peaches! Your muffins are perfection, Karen, and I agree with Wendy on the cake stand. Adorable!

    1. Right Stacy? Even though I rarely bake cakes, I had to have this one. I actually bought two sizes (sheepish grin).

  4. Yummm... how I love fresh peaches. These muffins look perfectly summery!

    1. Thanks Rebekah. I bet you have plenty of fresh peaches where you are!

  5. You have a granny fork? and here I was ignorant of their existence.... not anymore, that is one cool looking gadget! Live and learn...

    I always love the shape of your muffins - that sounds odd, but it's hard to put it any other way, so there you go. Beautiful, perfect domes!

    could be nice to bring to our co-workers, but I've been staring that the salted macadamias I have just to make that recipe you blogged a while ago, cookies... remember? I still haven't made them (shame!)

    1. Muffin Monday... Macadamia nut Monday... which will it be??

      BTW I use my granny fork all of the time. I'd never heard of them either and then read about them in Cook's Illustrated and bought one. Love it!

    2. you are going to be responsible for my bankruptcy. And before that happens, Phil will send me to sleep with the dogs, so I can think about my actions and excessive clicking.

  6. Glad to know we arrived in time for decent peaches to make it to Cali! We've been pretty happy with our grocery store haul - however, I do love my farmers market finds though. :) I'll have to make these muffins next week!

  7. Replies
    1. It's not necessary. You can peel them if you prefer.

  8. These are delicious! I love that they have crisp tops and a creamy/peachy/vanilla flavor. Perfect with a cup of coffee on a rainy summer morning.

  9. Do you think they would be okay to freeze after baking?

    1. I think you could. Individually wrap them in plastic wrap and put them in a freezer bag.

  10. I had baked the muffins (with sour cream) last night using your recipe. Although they are light and look nice they're lack of flavour. I won't try again. I thing making peach cobbler is the better way to use fresh peaches.


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.