Seriously yummy peach muffins! This peach muffin recipe is made with 100% whole grains and uses juicy fresh peaches for incredible flavor.
The Perfect Peach Muffins
Are you a fruit muffin person? Good! So are we! These peach muffins are flavored with peach puree along with delicious peach chunks throughout the muffins. They taste fresh even when they’re steaming hot.
why make these?
We love these peach muffins for so many reasons.
- Super fluffy: talk about a fluffy muffin. We don’t skimp when it comes to filling up the muffin cups with batter.
- Fruit serving: you get a healthy serving of fruit every time you sink your teeth into one of these peach muffins.
- 100% Whole Grains: this recipe calls for white whole wheat flour, which is 100% whole grain.
- Freezer-Friendly: Bake now, eat later! This blueberry muffin recipe is freezer-friendly!
How to Prepare Peaches for Peach Muffins
You use peaches two different ways in this peach muffin recipe; pureed and chunked.
Peel the peaches– pureed or chunked we recommend peeling the peaches. The skin of peaches can be a bit tough for this recipe. Use a vegetable peeler or a very sharp knife to carefully peel the skin from each peach.
Remove the pits– after peeling the peaches, cut the peach in half and remove the pit from the middle of the peaches.
Chunk– cut one peach into small chunks that will eventually be folded into the muffin batter.
Puree– to make the peach puree for this peach muffin recipe, place 4 peaches into a blender along with 1-2 tablespoons of water and blend until smooth.
Other Ingredients You Need
Below are the rest for the ingredients you need for these peaches.
- Peaches- what is better than fresh and juicy peaches? Peach muffins! Find yourself flavorful peaches for these peach muffins. Skin and remove pits from the peaches and you’re set.
- Water- you need a little water when you puree the peaches for these peach muffins. how much water depends on how juicy your peaches are.
- White whole wheat flour– we use a combination of flours to add some whole grains to the muffins.
- Light brown sugar, packed (or coconut sugar)– we only use a little bit of brown sugar or coconut sugar to sweeten these muffs!
- Baking soda– don’t forget the baking soda, it fluffs these muffins up.
- Large eggs– use two large eggs to fluff up these muffins. You can also use a flax egg if you are out of eggs!
- Honey- sweetening this muffins with a little honey really compliments the peaches!
- Vanilla- a little vanilla extract goes along way.
- Cinnamon + ginger- these peach muffins are elevated with ground cinnamon and ginger.
- Unsweetened plain almond milk– we like to think out our muffin batter with a little bit of almond milk. Any milk will do.
- Coconut oil– don’t skip the oil!
What can I use instead of peach puree?
If you don’t have enough peaches for peach puree feel free to use any fruit puree of your choosing. We recommend applesauce, pear puree, or mashed banana!
Tools You Need for Peach Muffins
Here are a few of our favorite baking tools that makes this peach muffin fool proof.
Peach Muffins 101
How to Choose peaches
When picking out peaches for these muffins, we recommend choosing peaches that have a sweet scent and have some give when you squeeze them rather than rock hard.
DON’T OVER MIX
Our #1 baking tip with any muffin recipe is DO NOT OVER MIX!
If you over mix your batter you risk over-whipping the eggs. This removes the air that helps the muffins rise and become super fluffy.
Use a toothpick to check if the center of your muffins are fully cooked. Simply stick a toothpick halfway in. If it comes out clean you know they’re done!
LET MUFFINS COOL
I’ve made this mistake time and time again. Let your muffins cool for 5-10 minutes before trying to remove them from the muffin tin. If you remove them too soon, your muffins might fall apart!
Let your peaches muffins cool completely on a cooling rack. Then, transfer them into an airtight container or gallon-size plastic bag and store them on the countertop for up to 2-3 days OR in the refrigerator for up to 3-5 days.
Let the peach muffins cool completely and then wrap them in a piece of tin foil. Remove as much air as possible and then place into the freezer for up to 3 months.
You can wrap 2 together or all 12, it’s all up to you! You can also store them in a freezer-safe gallon-size bag for additional freezer protection.
- 5 small/medium peaches (pitted and skin removed), divided
- 1.75 cups white whole wheat flour
- ½ cup light brown sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2–3 tablespoons water
- 2 large eggs
- 1/2 cup honey
- 1/2 cups almond milk, unsweetened
- 2 teaspoons vanilla extract
- 2 tablespoons melted coconut oil
- First, preheat the oven to 350ºF and line a nonstick muffin tin muffin lines. Lightly spray with coconut oil cooking spray.
- Prepare the peaches by slicing them in half. Remove the pits and skin. Dice one of the peaches into small chunks and place the chunks into a medium bowl. Set the other 4 peaches aside.
- Add the other dry ingredients to the medium bowl and mix to combine.
- To prepare the peach puree, place the 4 other pitted and skinned peaches into a high speed blender. Add water and blend until smooth. If it needs more moisture, add more water. Then, measure out 1 cup of peach puree.
- Add the 1 cup of peach puree to the bowl with dry ingredients.
- Then, add the rest of the wet ingredients (minus the melted coconut oil) and whisk until combined.
- Finally, add in melted coconut oil and mix one final time, making sure everything is thoroughly combined.
- Transfer batter into muffin tin by filling each muffin about 3/4 of the way full or even close to the top. Option to sprinkle on optional nuts or rolled oats for texture.
- Then, bake at 350ºF for 18-20 minutes or until muffins are fully cooked in the middle.
Nutrition FactsServing Size: 1/12 Calories: 197 Sugar: 18 Sodium: 117 Fat: 4 Carbohydrates: 38 Fiber: 3 Protein: 4 Cholesterol: 31
Photography: photos taken in this post are by Erin from The Wooden Skillet.