Peaches and Cream Muffins Recipe

Introduction

Peaches and Cream Muffins are a delightful treat filled with juicy, fresh peaches and a tender, moist crumb. Perfect for breakfast or a snack, these muffins bring a sweet burst of summer flavor to every bite.

Ingredients

• 1 cup fresh peaches, diced
• 1 ½ cups all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk
• 1 large egg
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• Optional: ½ teaspoon cinnamon for added flavor

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon if using.
3. Step 3: In another bowl, mix the milk, egg, vegetable oil, and vanilla extract until well combined.
4. Step 4: Slowly pour the wet mixture into the dry ingredients, stirring gently just until combined. Avoid over-mixing to keep the muffins tender.
5. Step 5: Gently fold in the diced peaches so they are evenly distributed throughout the batter.
6. Step 6: Using a spoon, fill each muffin cup about two-thirds full with the batter.
7. Step 7: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Use ripe, juicy peaches for the best flavor. If using frozen peaches, thaw and drain excess moisture before adding.
• Mix the batter gently and only until combined to avoid dense muffins.
• Try adding blueberries, chopped nuts, or a sprinkle of lemon zest for a different twist.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, microwave the muffins for 10-15 seconds or warm them in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen peaches instead of fresh?

Yes, you can use canned or frozen peaches, but be sure to drain them well and pat dry to prevent the muffins from becoming too soggy.

How can I make these muffins dairy-free?

Substitute the milk with a plant-based alternative like almond or oat milk, and use a dairy-free vegetable oil. The recipe will still hold up well.

Peaches and Cream Muffins Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

Delightful Peaches and Cream Muffins packed with juicy peaches and a smooth, creamy texture, perfect for breakfast or snacks. These tender muffins combine fresh ripe peaches with a light batter, offering a sweet burst of flavor in every bite.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ teaspoon cinnamon (optional) For added flavor

Wet Ingredients

• 1 cup milk
• 1 large egg
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract

Main Ingredients

• 1 cup fresh peaches, diced (use ripe, juicy peaches for best flavor)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the tin thoroughly to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and cinnamon if using. This helps distribute the leavening agents evenly.
3. Mix Wet Ingredients: In a separate bowl, mix the milk, large egg, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
4. Blend Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients while stirring gently. Mix just until combined to avoid overworking the batter, which can make muffins dense.
5. Add the Peaches: Gently fold the diced fresh peaches into the batter, making sure they are evenly distributed without breaking them down too much.
6. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully cooked.
8. Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.

Notes

• Use fresh, ripe peaches for the best flavor; thawed frozen peaches can be used but drain excess moisture to prevent soggy muffins.
• Do not overmix the batter to keep the muffins tender and fluffy.
• Try adding mix-ins like blueberries, nuts, or lemon zest for flavor variations.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• Reheat muffins in the microwave for 10-15 seconds or warm in a toaster oven before serving.

Keywords: Baked Goods, breakfast treats, Muffins, Peaches, Summer Desserts