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!

Table of Contents
  1. Recipe for Fresh Peach Muffins
  2. Fresh Peach Muffin Recipe Ingredients
  3. Variations for Sour Cream Peach Muffins
  4. How to Make this Fresh Peach Muffin Recipe
  5. Tips to Make Moist Muffins
  6. Storing Peach Sour Cream Muffins
  7.  Peach Muffins Recipe FAQ
  8. Other Peach Recipes to Try
  9. Fresh Peach Muffins

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
Overhead shot of Fresh Peach Muffins

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.

Quick Tip

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:

  1. Prep oven and muffin cups.
    Preheat oven to 325 degrees. Spray 18 muffin cups with nonstick cooking spray, or line with paper baking cups.
  2. Prep peaches.
    Peel, pit and chop peaches. (See the Quick Tip on how to peel peaches in my Peach Cinnamon Roll recipe)
  3. Make cinnamon sugar topping.
    In a small bowl, stir together granulated sugar and cinnamon. Set aside.
  4. 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.
  5. Add peaches and nuts.
    Fold in peaches and nuts.
  6. 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.
  7. 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.
single Peach Muffin on a plate wtih a platter holding more muffins in back

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.

single Peach Muffin split open in front with platter holding more muffins in the background

 Peach Muffins Recipe FAQ

Can I freeze fresh peach muffins?

Yes these muffins can be placed in an airtight container and frozen for up to 2 months.

Can I leave the skin on peaches for muffins?

Peeling peaches before baking is personal preference. The skin will soften during baking. I prefer to peel peaches before using them in this recipe.

Do you boil peaches before baking?

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.

Can you use frozen peaches for baking?

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 Try

No Yeast Cinnamon Rolls with Peach Filling

Peach Blueberry Pie

Peach Upside Down Cakes

Butterscotch Pudding Filled Peaches

Peach Ice Cream

Roasted Peaches, Plums and Nectarines with Candied Walnuts

Grilled Peach and Fresh Mozzarella Salad

Tomato Peach Salad with Lime Dressing

Print
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single Peach Muffin on a plate wtih a platter holding more muffins in back

Fresh Peach Muffins

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.

  • Yield: 18 muffins 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 325 degrees. Line 18 muffin cups with paper baking cups.
  2. In a small bowl, stir together granulated sugar and cinnamon. Set aside.
  3. In a large mixing bowl whisk together brown sugar, oil and egg. Make sure sugar doesn’t stay in clumps.
  4. 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.
  5. 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.
  6. 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.

Notes

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.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Breads, muffins, quick and easy
  • Method: Bake
  • Cuisine: American
single Peach Muffin on a plate wtih a platter holding more muffins in back

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I haves provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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