Peach Muffins

Peach Muffins are a soft, buttery recipe that are perfect for a morning pick-me-up. Made with juicy peaches, brown sugar, cinnamon, and vanilla extract.

These Peach Muffins are an easy Baked Good recipe perfect for breakfast. Delicious muffins like Cinnamon Streusel Muffins, Cranberry Orange Muffins, or this new recipe are a delicious, sweet breakfast perfect for holidays or weekend mornings. 

Peach Muffins in stack


If you love the taste of a classic Peach Pie or Cobbler, then this is the perfect muffin recipe for you. It takes that same delicious, Southern taste and brings it to the breakfast table. These Peach Muffins are absolutely bursting with sweet, tangy, fresh flavor from the peaches. The vanilla muffin and peaches combine to make a simple, delicate flavor that the whole family is sure to love. They’re the perfect recipe to bake in the springtime, or even enjoy on Easter morning. 

While they’re delicious enough to serve for a holiday or special occasion, Peach Muffins are also wonderfully easy to make. After combining the batter, you just bake the muffins until golden brown. The total time for the recipe is just 30 minutes, and they’ll come out moist, buttery, and soft. 

Peach Muffin with bite removed


If you want to make these muffins ahead of time, they freeze very well. It’s especially great if you make a double batch of the muffins. Then you can serve some the day of and save the rest for up to 6 months. 

  • Start by flash freezing the Peach Muffins for an hour while still in the muffin tin. 
  • Once they’re frozen solid, transfer the muffins to a freezer bag. Flash freezing them will ensure they don’t freeze together. 



  • Prep: Preheat the oven to 350 degrees, and then line the muffin tin with paper muffin liners. 
  • Wet Ingredients: Add the sugar, brown sugar, eggs, vegetable oil, and vanilla extract to a large bowl or stand mixer. If it’s in a stand mixer set the mixer to its lowest speed and mix until smooth. It will only take about 30 seconds. Mixing it by hand may take longer, just stir until smooth. 
  • Dry ingredients: Slowly sift in the flour, baking soda, salt, and cinnamon to the wet ingredients. Mix them into the wet ingredients. Be careful not to overmix at this step. Keep the mixer on its lowest speed. Finally, fold in the chopped peaches. 
  • Bake: Scoop the batter into the prepared muffin liners to about 3/4 full. Put in the oven for 20-22 minutes. Stick a toothpick in the center of one of the muffins to make sure they’re done baking. If it comes out without any batter on the toothpick then the muffins are done baking. 

Peach Muffins in cupcake tin


  • Oil: If you’d prefer, you can replace the vegetable oil in this recipe with coconut oil or applesauce. Use the same amount of coconut oil or applesauce as the recipe instructs for the vegetable oil. 
  • Sweetener: To replace the regular white sugar or brown sugar in this recipe you can use maple syrup or coconut sugar as the sweetener. 
  • Gluten-free: For dietary needs, you can make Gluten-Free Peach Muffins. Just replace the flour with almond flour, oat flour, buckwheat flour, or arrowroot flour. 
  • Fruit: Along with the peaches in the recipe you can mix in other fruits like raspberries, cranberries, or blueberries. 



  • Serve: You can keep Peach Muffins at room temperature for 2 days. To keep them soft and moist put them in a ziplock bag or other airtight container and keep them in a dry, cool place. 
  • Store: Once the muffins have cooled to room temperature, you can put them in an airtight container and store them in the fridge for up to a week. 
  • Freeze: Peach Muffins will keep well in the freezer for up to 6 months. Transfer the muffins to a fridge and let them thaw overnight, in the morning you can reheat them or eat them cold. 

Peach Muffins in stack

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Peach Muffins

Peach Muffins are a soft, buttery recipe that are perfect for a morning pick-me-up. Made with juicy peaches, brown sugar, cinnamon, and vanilla extract.
Course Breakfast
Cuisine American
Keyword Peach Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Servings
Calories 223 kcal
Author Sabrina Snyder


  • 1/2 cup sugar
  • 1/2 cup brown sugar , packed
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups peaches , chopped


  1. Preheat the oven to 350 degrees and line a muffin tin with muffin liners.
  2. To your stand mixer (or a large bowl with a hand mixer) add the sugar, brown sugar, eggs, vegetable oil and vanilla extract.
  3. Mix on the lowest speed setting until smooth, about 30 seconds.

  4. Sift together flour, baking soda, salt, and cinnamon and add it to the wet ingredients until just combined on the lowest speed setting.
  5. Fold in the peaches, then scoop into the muffin liners.
  6. Bake for 20-22 minutes.

Nutrition Facts
Peach Muffins
Amount Per Serving
Calories 223 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Cholesterol 31mg10%
Sodium 157mg7%
Potassium 77mg2%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 108IU2%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Soft Peach Muffins

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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