Peaches and Cream Muffins Recipe

Introduction

Peaches and Cream Muffins are a delightful treat filled with juicy peaches and a smooth, creamy texture. Perfect for breakfast or a snack, these muffins are easy to make and bursting with fresh summer flavors.

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: Pour the wet ingredients into the dry ingredients slowly, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Fold in the diced peaches gently, distributing them evenly throughout the batter.
6. Step 6: Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use ripe, juicy peaches for the best flavor, or thaw frozen peaches and drain excess moisture to prevent sogginess.
• Gently mix the batter to avoid dense muffins; overmixing can make them tough.
• Try adding blueberries, chopped nuts, or a bit of lemon zest for a tasty 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. When ready to eat, reheat muffins in the microwave 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 peaches instead of fresh?

Yes, you can use canned peaches drained well. Be sure to remove excess liquid to keep the batter from becoming too wet.

How can I make these muffins dairy-free?

Substitute the milk with a plant-based milk like almond or oat milk, and use a dairy-free oil if desired. The muffins will still turn out moist and delicious.

Peaches and Cream Muffins Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

Delightful Peaches and Cream Muffins bursting with juicy fresh peaches and a tender, creamy texture—perfect for breakfast or a sweet snack any time of day. These muffins are easy to make and bake to a golden finish, offering a balance of mild sweetness and fruity freshness.

• Author: Nethan
• 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)

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 prepare a muffin tin by lining it with paper liners or greasing it thoroughly to prevent sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and cinnamon if using. This ensures the leavening and flavoring ingredients are evenly dispersed.
3. Mix Wet Ingredients: In a separate bowl, beat together the milk, egg, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
4. Blend Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry ingredients, stirring gently just until the batter is moistened. Avoid overmixing to maintain a tender crumb.
5. Fold in Peaches: Gently fold in the diced fresh peaches, making certain they are distributed evenly throughout the batter without breaking them up.
6. Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
8. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

Notes

• Store muffins in an airtight container at room temperature for up to 3 days to maintain freshness.
• For longer storage, refrigerate muffins where they can last about a week.
• Reheat muffins in the microwave for 10-15 seconds or in a toaster oven until warmed through before serving for best taste.
• Use ripe peaches for optimal flavor; if using frozen peaches, thaw and drain excess moisture to avoid soggy muffins.
• Do not overmix the batter to prevent dense, tough muffins.
• Experiment with additions like blueberries, nuts, or lemon zest for a refreshing twist.

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