Peach Muffins

Peach Muffins


"In my hurry to use up some peaches, I came up with this muffin recipe. It turned out so good, just like peach cobbler in a muffin, that I thought I'd share it with everyone! This is also really good bread! Just increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans."

Ingredients 50 m {{adjustedServings}} servings 351 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
  2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
  3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
Tips & Tricks
Donut Muffins

See how to make mini muffins that taste just like cinnamon-sugar donuts.

Chocolate Chip Muffins

Watch how to make chocolaty muffins kids love.

Rate recipe

Your rating


Reviews 385

  1. 471 Ratings

Sara Jibb

These turned out really well for me. My changes: 1 cup of brown sugar for 2 cups of white, 3 cups of peaches instead of 2 cups, 1 cup apple sauce and 1/4 cup oil for instead of 1 1/4 cup oil, added some dried cranberries. My sister called me the muffin queen!


This is one of the best muffin recipes I've ever tried. I say best because I've often had difficulty baking muffins that actually puff up tall in the pans when baking, and this definitely makes delicious, springy, moist muffins. I agree with a few posters that some additional liquid can be used, which was my method for baking. However, I don't think this takes away from the recipe because it may have to do with the freshness of the peaches used. Very ripe fresh peaches would not require as much liquid to make a substantial batter. I have also tried baking the recipe as a loaf, and that came out equally as good. I also think this is a very solid recipe that is open to changes - some cranberries or nuts would make nice additions. But on its own, it's wonderful. I highly recommend it.


These are very good muffins. I followed other users' advice and added a half cup of milk to the batter, which helped. The first time I made these they burned around the edges, so the next time I used paper baking cups to line the pans and cooked them for just 20 minutes; they turned out perfect. I definitely recommend using fresh peaches rather than canned. These muffins have a great texture and aren't too sweet. Thanks for sharing!