Tender and moist, these Fresh Peach Muffins are full of fresh, comforting, well balanced flavors. Each muffin is full of juicy peach chunks nestled in a brown sugar-sour cream base that’s topped with a warm, spiced cinnamon sugar mixture. Easy to prepare without a blender or mixer, this peach muffin recipe has definitely stood the test of time – I’ve been making it for over 20 years. During that time I’ve learned how to ensure these muffins come out moist every time – and I share my tips below!
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Recipe for Fresh Peach Muffins
Every fall, my Mom used to buy peaches from her friend Dorothy Cameron whose son grows them on Colorado’s Western Slope. Mom and I were always on the lookout for good peach recipes and this one has become a favorite. Fresh peaches are a fruit that bakes well – in fact baking enhances peaches natural flavor, making them sweeter and richer tasting. And in this recipe, juicy peaches are paired with cinnamon and brown sugar that add warmth and tangy sour cream that balances out the sweetness. All in all, a winning combination!
Fresh Peach Muffin Recipe Ingredients
Here’s what you’ll need to make these easy muffins:
- Cinnamon sugar – mixture of granulated sugar and ground cinnamon
- Light brown sugar
- Vegetable or other neutral oil
- Large egg
- Sour cream
- Baking soda
- Vanilla extract
- Table salt
- All-purpose flour
- Fresh peaches
- Toasted pecans or almonds
Variations for Sour Cream Peach Muffins
Here are a few ideas on how you can modify these muffins – to fit the ingredients you have on hand, or to make them your own:
- Use Greek yogurt in place of the sour cream.
- Amp up the cinnamon flavor by adding 1/2 to 1 teaspoon ground cinnamon to the batter.
- Prepare the cream cheese glaze from Peach Cinnamon Roll Recipe, adding more cream to make it thin enough to drizzle over the top of the cooled muffins.
- Substitute cored, peeled and chopped fresh Granny Smith apples for the chopped peaches.
Fill any empty muffin cups halfway with water. This step adds moisture to the oven and also keeps the empty cups from burning.
How to Make this Fresh Peach Muffin Recipe
It’s super easy to make these fresh, moist muffins. And, no blender or mixer needed! Here’s the steps:
- Prep oven and muffin cups.
Preheat oven to 325 degrees. Spray 18 muffin cups with nonstick cooking spray, or line with paper baking cups.
- Prep peaches.
Peel, pit and chop peaches. (See the Quick Tip on how to peel peaches in my Peach Cinnamon Roll recipe)
- Make cinnamon sugar topping.
In a small bowl, stir together granulated sugar and cinnamon. Set aside.
- Combine batter ingredients.
In a large mixing bowl whisk together brown sugar, oil and egg. Make sure sugar doesn’t stay in clumps. In a separate, small bowl, whisk together sour cream, baking soda, vanilla and salt. Stir sour cream mixture into sugar mixture until well blended. Using a large spoon, mash any sugar lumps against the side of the bowl to aid in mixing. Stir in flour just until incorporated – do not overmix.
- Add peaches and nuts.
Fold in peaches and nuts.
- Place batter in muffin cups; add topping.
With a large (4o or 5 1/3 tablespoons), spring-loaded ice cream scoop, place one scoop of batter into each muffin cup (they will be very full). Sprinkle tops lightly with cinnamon sugar mixture.
- Bake; cool.
Bake for 30 minutes, or until a tester inserted in the middle of a muffin comes out clean. Let sit for a few minutes in the pan, and then remove to a wire rack to cool.
Tips to Make Moist Muffins
Over the past 20 years I’ve made these peach muffins dozens of times; here’s what I’ve learned you need to do to ensure they come out moist (and tender):
- Fill empty muffin cups halfway with water. This step adds moisture to the oven and also keeps the empty cups from burning.
- Don’t overmix the batter. Overmixing can make the muffins dry.
- Don’t overcook. This will also make the muffins dry. Given that oven temperatures can vary, start checking them 5 to 7 minutes before the recipe indicates they will be done.
- Use paper muffin liners. While you can grease the muffin cups, I’ve found that using paper liners helps keep the moisture in the muffins while they bake.
- Don’t leave cooked muffins in tins for too long. Once you remove cooked muffins from the oven, let them sit for just a few minutes and then remove them to a wire rack to cool.
Storing Peach Sour Cream Muffins
Muffins can be baked, cooled, covered and refrigerated for up to 4 days. Rewarm in a 350 degree oven for around 10 minutes.
Peach Muffins Recipe FAQ
Yes these muffins can be placed in an airtight container and frozen for up to 2 months.
Peeling peaches before baking is personal preference. The skin will soften during baking. I prefer to peel peaches before using them in this recipe.
No, you don’t boil peaches before baking. You can place them in boiling water for a short period time (30 to 45 seconds) to aid in removing the skins, but don’t leave them in the water long enough to cook.
Yes you can use frozen peaches in this recipe. Thaw them in the refrigerator overnight or in a zip top baggie placed in warm water. If thawed peaches are very juicy (more than a fresh peach would be) then blot them dry.
Other Peach Recipes to TryPrint
- 1 tablespoon granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 1/2 cups light brown sugar, firmly packed
- 2/3 cup vegetable or other neutral oil
- 1 large egg, beaten
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon table salt
- 2 1/2 cups all-purpose flour
- 1 1/2 cups peeled, pitted and chopped fresh peaches (around 2 large)
- 1/2 cup chopped toasted pecans or almonds
- Preheat oven to 325 degrees. Line 18 muffin cups with paper baking cups.
- In a small bowl, stir together granulated sugar and cinnamon. Set aside.
- In a large mixing bowl whisk together brown sugar, oil and egg. Make sure sugar doesn’t stay in clumps.
- In a separate, small bowl, whisk together sour cream, soda, vanilla and salt. Stir sour cream mixture into sugar mixture until well blended. Using a large spoon, mash any sugar lumps against the side of the bowl to aid in mixing. Stir in flour just until incorporated – do not overmix. Fold in peaches and nuts.
- With a large (4 or 5 1/3 tablespoons), spring-loaded ice cream scoop, place one scoop of batter into each muffin cup (they will be very full). Sprinkle tops lightly with cinnamon sugar mixture. Fill any empty muffin cups halfway with water so the pan doesn’t burn.
- Bake for 30 minutes, or until a tester inserted in the middle comes out clean. Let sit for a few minutes in the pan, and then remove from pan to a wire rack to cool. Best served warm or at room temperature.
Variation – with apples: Can substitute cored, peeled and chopped fresh apples for the chopped peaches.
High altitude: No adjustments are necessary.
Make ahead: Muffins can be baked, cooled, covered and refrigerated for up to 4 days. Rewarm in a 350 degree oven for around 10 minutes. Can also be placed in an airtight container and frozen for up to 2 months.
- Category: Breads, muffins, quick and easy
- Method: Bake
- Cuisine: American