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peach muffins

Peach Muffins

Peach Muffins topped with chopped pecans. This recipe halves easily if you'd prefer 6 muffins instead of 12.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Cookie Madness


  • 1 1/2 cups all-purpose flour 7 1/2 oz (see note for gluten free version)
  • 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.


For gluten free peach muffins, use 1 1/2 cups King Arthur Multi-Purpose Baking Mix and add 1 teaspoon xanthan gum.