These peach muffins feature juicy peaches, with a wonderful 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!
Tips for The Perfect Peach Muffins
- You don’t have to keep your wet ingredients and dry ingredients separate for this recipe. Go ahead and combine them all at once!
- Try to find fresh peaches for the absolute best flavor, but frozen work just fine. Make sure you use chopped peaches.
- You will want to make sure you have ripe peaches. You don’t want ones that are too hard or too soft
- Be careful not to over-bake to ensure you have tender muffins.
- This recipe includes both whole wheat flour and all-purpose flour
- Make extra batches so you can freeze some for later!
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.
Tried this recipe?Let us know how it was!
