I posted this recipe for peach muffins years ago but forgot about it. It’s very simple and calls for basic ingredients such as white flour, vegetable and granulated sugar. So if you have peaches in the house, chances are you have everything else. And speaking of peaches, these muffins are packed with them! I recommend using fresh peaches, but I don’t see why you couldn’t make canned peach muffins.
Homemade Peach Muffins Texture
Because there’s no milk in the batter, the texture of the batter is slick, thick and pale and can be piled into the cup. The muffins don’t rise much, but they have a pleasant texture similar to pound cake. The muffins are sweet and the overall flavor reminds me of peach pie in muffin form. That little bit of almond extract is key. In addition, the batter halves very easily so if you only need six muffins that won’t be a problem.
These muffins are very good, but I couldn’t stop at one batch and did one more experiment. Instead of using all-purpose flour, I used 1 1/2 cup of King Arthur Multi-Purpose Baking Mix and 1 teaspoon xanthan gum. The muffins were just as good — maybe even a little better. The KA gluten free flour has a very nice flavor. As you can see from the photo, I baked the gluten-free version without paper liners and got nice little round crusts. So you can bake with or without liners.
Here’s the recipe for peach muffins. Enjoy!
- 1 1/2 cups all-purpose flour (210 grams)
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 1/4 cups coarsely chopped fresh or drained canned peaches
- 1/4 cup chopped pecans
- Preheat oven to 350 degrees. Grease 12 muffin cups or line with paper liners.
- In a mixing bowl, thoroughly combine dry ingredients and make a well in the center.
- In a second bowl, stir together eggs, oil, vanilla and almond extract. Add egg mixture to flour mixture and stir just until moistened. Stir in peaches.
- Divide batter among muffin cups and sprinkle nuts on top.
- Bake for 25-28 minutes or until the tops start to brown.
I love peaches and with your endorsement (and Kathie’s) I just have to bookmark this recipe! Yummo your family is in for a treat!!!
I love peaches so I will have to try these. I also have some of that King Arthur Baking mix I have been meaning to use. I know some people with gluten issues but luckily no one in our home has them. When I bake gluten free it is more to experiment with the different types of flours they have out but those can be expensive. Especially when mixing several of them for one recipe.
Kathie, I’m glad to hear you’ve been baking them for a while.
Sue, thanks for trying the recipe. Peaches are in season and we are really enjoying them.
I am so gla you revisited this recipe. I am eating one right now slightly warm from the oven and it is excellent. Just exactly what I wanted.
I have been baking these muffins since you posted this recipe a few years ago. They are delicious! I’m excited to try a gluten free version.
Thanks Sue! I thought about asking how people liked it on Facebook but wasn’t sure if anyone would respond.
The muffins look delicious.
I really like how your most recent posts appear below the current post on the home page. It’s really easy to see the things that I’ve found most tempting in recent weeks!