These peach muffins feature juicy peaches with a lovely crumb topping. Sliced almonds give them a nice crunch and cinnamon and sugar create a classic muffin top texture and flavor. It’s a perfect brunch recipe that relies on a few pantry staples. Find the full recipe below.
Looking For More Muffin Ideas? Try my ultimate blueberry muffins. It’s one of my most popular recipes!
In my book, Zoë Bakes Cakes, I have a blueberry muffin cake that is baked in a springform cake pan instead of individual muffins. The cake batter is rich and full of flavor, but also made with whole wheat and almond flours, so a legit way to start your day. I’ve been asked many times if the recipe can be converted to individual muffins, so I set out to make them. I had a case of perfectly ripe peaches on my counter, so I swapped out the blueberries.
Tips for The Perfect Peach Muffins
- You don’t have to keep your wet ingredients and dry ingredients separate for this recipe. The muffin batter comes together all in one bowl.
- Try to find fresh peaches for the absolute best flavor, but frozen work just fine. You’ll chop them into 1/2-inch chunks for this recipe, so I leave the skins on, but if you prefer, feel free to remove them.
- You will want to make sure you have ripe peaches. You don’t want ones that are too hard or too soft, so plan a few days in advance when you want to make these to ensure the fruit is perfectly ripe.
- Be careful not to over-bake to ensure you have tender muffins. Bake until a tester comes out clean, and maybe 5 extra minutes if you’re using frozen peaches. I find it helpful to keep a second thermometer in my oven to double check that my oven is heating to the correct temperature.
- This recipe includes whole wheat flour, almond flour and nuts, making them a healthy option to start your day! Serve with a little yogurt on the side and you have a great breakfast. Feel free to play around with the nuts in the streusel topping, or omit them entirely.
- Make an extra batch so you can freeze some for later! I take one out of the freezer on the day I want to eat one and it thaws in about an hour.
Video: How to Peel Peaches
If you are opposed to eating peaches with the skins on, here is a video on how to peel them easily!
Peach Muffin Recipe
Equipment
- Muffin Pan
- #16 Portion Scoop optional
Ingredients
- 1/2 cup / 112g oil avocado oil, sunflower or other neutral flavored oils
- 1 cup / 200g granulated sugar
- 1 cup / 120g all-purpose flour
- 1/4 cup / 35g whole-wheat flour
- 1/2 cup / 60g almond flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 2 eggs at room temperature
- 1/2 cup / 120ml buttermilk at room temperature
- 1 tsp vanilla extract
- 2 cups / 310g chopped fresh or frozen peaches cut into 1/2-inch chunks
TOPPING
- 1/2 cup / 60g sliced almonds
- 3 Tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1 pinch kosher salt
- 1 Tbsp unsalted butter melted
Instructions
- Preheat the oven to 375°F / 190°C. Line Muffin Pan (12 regular sized muffins) with paper liners.
- In a large bowl stir together the oil, sugar, all three flours, baking powder, salt, eggs, milk, and vanilla until just combined. Gently fold in 3/4 of the chopped peaches.
- Pour the batter equally into the prepared muffin pan. Pro Tip: Use a #16 portion scoop to neatly get the batter into the muffin liners.
Make the Topping
- In a small bowl, toss together the almonds, sugar, cinnamon, salt, and melted butter. Distribute the topping over the muffin batter.
- Scatter the remaining peaches evenly over the almond topping.
Bake
- Bake until a tester comes out clean, about 25 minutes more. (It may take 5 minutes longer to bake if you are using frozen peaches.)
- Allow to cool before eating. Can be frozen for a week, just let them cool completely and then place in a ziplock bag.
