#peachmuffins

These vanilla peach muffins are a delightful treat that combines the sweetness of ripe peaches with the warm aroma of vanilla. Perfect for breakfast or as a snack!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup milk. 1/2 cup sour cream. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups fresh or canned peach chunks. 1/2 cup chopped pecans optional. 1/4 cup brown sugar for topping. 1/2 tsp ground cinnamon for topping.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, milk, sour cream, eggs, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the peach chunks and chopped pecans if using. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. In a small bowl, mix together the brown sugar and ground cinnamon for the topping. Sprinkle the cinnamon-sugar mixture over the muffin batter in each cup. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious vanilla peach muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Bakery-Style Peach Streusel Muffins with Cinnamon Crunch

Bake bakery-style Peach Streusel Muffins with juicy peach pockets and crisp cinnamon streusel—easy, tender, and perfect for brunch or meal prep in 45 minutes.

✅ Full recipe here 👇👇

These paleo and gluten-free peach muffins are a guilt-free treat. Made with almond and coconut flour, sweetened with honey, and loaded with fresh peaches, they are perfect for a clean eating lifestyle.

Ingredients: 2 cups almond flour. 1 teaspoon baking soda. 1/4 teaspoon salt. 2 eggs. 1/4 cup honey. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 cup ripe peaches, diced. 1/4 cup unsweetened almond milk. 1/4 cup coconut flour. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon cardamom. 1/4 teaspoon ginger.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, cardamom, and ginger. In a separate bowl, whisk together eggs, honey, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Add diced peaches and almond milk to the batter, and gently fold them in. Spoon the batter into the muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious and healthy peach muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

These gluten-free peach muffins have a soft, moist crumb and taste like juicy peaches. The recipe only calls for 9 simple things, and they're great for a quick breakfast or snack.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup maple syrup. 2 eggs. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 cup diced peaches fresh or frozen.

Instructions: Warm the oven up to 350F 175C and put paper liners in a muffin tin. Put almond flour, coconut flour, baking soda, and salt in a large bowl. Melt the coconut oil and add the eggs to a different bowl. Then, add the vanilla extract and whisk the ingredients together. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Add the diced peaches slowly. Fill up each muffin tin cup three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Peach Almond Streusel Muffins are the perfect blend of fruity sweetness and nutty crunch. Enjoy the flavors of fresh peaches and almonds in every bite with a delightful streusel topping.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup sour cream. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups fresh or canned peach chunks. 1/2 cup sliced almonds. For Streusel Topping:. 1/4 cup granulated sugar. 1/4 cup all-purpose flour. 2 tbsp unsalted butter, cold and cubed. 1/4 cup sliced almonds.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, sour cream, eggs, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the peach chunks and sliced almonds. Divide the batter evenly among the muffin cups, filling each about 2/3 full. For the streusel topping, in a small bowl, combine the sugar and flour. Cut in the cold, cubed butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the sliced almonds. Sprinkle the streusel topping over each muffin batter in the tin. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Peach Almond Streusel Muffins with a cup of coffee or tea!

Prep Time: 15 minutes

Cook Time: 20 minutes

These light and fluffy peach muffins are a delicious treat that are just the right amount of sweet and healthy from the fresh peaches. They taste like butter and are very soft. They are great for breakfast or as a snack.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 2/3 cup buttermilk. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups fresh or canned peach slices, chopped. 1/4 cup chopped pecans or walnuts optional. 1/4 cup powdered sugar for dusting. Cooking spray for greasing muffin tin.

Instructions: Preheat your oven to 350F 175C. Grease a muffin tin or line it with paper liners. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped peaches and chopped nuts if using. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, dust the muffins with powdered sugar before serving. Enjoy your fluffy peach muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes