These sweet, fresh Peach Muffins are the perfect summery breakfast or dessert.
For me and many others, peaches are synonymous with the state of Georgia. Driving to Florida from New York, you pass Peach World in Georgia along I-95. They have peach everything! Peach and amaretto butter, peach jam, peach whiskey, a peach subscription… you name it. However, they don’t have peach muffins. This would have been great because those other items don’t travel well as a car snack. Anyway, last year, I went to Peach World and found out that the 130 million pounds of peaches that come from Georgia peak between May and August. Also, in 2023, farmers in the state lost 90% of their crop because of the frigid weather. For these reasons, I have even more respect for the fresh peaches used in this peach muffin recipe.
Aside from Georgia, peaches definitely remind me of summer (and now that I know when peach season is, that makes sense). They have that certain summery quality, like a sunny sweetness with a bit of a tang, and they are so juicy and refreshing. These peach muffins call for fresh peaches, so you get that exact summertime flavor in each bite.
You will love this recipe because it uses a basic muffin mix as the base. I’m about to whip up a batch that will be ready for dessert after dinner and fresh enough to grab in the morning before we dash out the door.
Are These Peach Muffins Healthy?
With butter, sugar, flour, and milk in the recipe, these muffins are meant to be more of an occasional snack or treat. Think of them as good for the soul!
However, there are some ways to make this recipe a little lighter, if you’re so inclined. You can use whole-wheat flour for more fiber. You can also substitute the flour for gluten-free flour to make gluten-free peach muffins.
To make the muffins vegan, you can use almond milk in place of cow’s milk, coconut oil in place of butter, and chia or flax eggs in place of eggs. For peach muffins with less refined sugar, use a half cup of honey or substitute with coconut sugar instead. While these are still sources of sugar, they have a lower glycemic index than white sugar and are all-natural.
The Long Lineage Of Peaches
While we might think of Georgia for all things peaches today, this sweet stone fruit is actually originally from China!
Peaches are one of the oldest cultivated fruits, originally grown and harvested in China around 6000 BC. In ancient Chinese culture, peaches represented longevity, immortality, and unity, and they could be found represented in art and literature. Over the centuries, peaches made their way along trade routes to Persia (modern-day Iran) before spreading across Europe and eventually making their way to the early Americas. So every time you take a bite out of a fresh peach or a peach dessert, just know you are enjoying a piece of agricultural history that’s been passed down for thousands of years.
How To Make Ahead And Store
Store peach muffins in an airtight container for 2-3 days at room temperature or up to 5 days in the refrigerator. You can also freeze them for up to 3 months. I recommend baking your muffins no more than a day or 2 ahead if needed.
Serving Suggestions
I love serving these peach muffins for brunch. I make them the night before to free up some time in the morning and serve them with Classic Southern Deviled Eggs, mouthwatering Spinach Bacon Quiche (both can also be made the night before), or this colorful Vegetable Frittata. Keep the Southern charm theme with refreshing cocktails like a simple Peach Martini With Raspberry or classic Alabama Slammer.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh peaches diced
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix the melted butter, sugar, milk, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Gently fold in the diced peaches until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 of the way full.
- Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Can these muffins be frozen
Hi Jeanne, Yes you certainly can. Let them cool completely first then put this in an airtight container or a Ziploc bag. You can let them thaw overnight when ready to eat.