In just 35 minutes, you’ll mix fresh peach puree with 100% whole wheat flour, add a dash of cinnamon and ginger, and bake peach muffins until they’re golden and fluffy.
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.
Made with natural sweeteners like honey and coconut sugar, these aren’t just any peach muffins—they’re a wholesome treat you can feel good about. Trust us, this is the peach muffin recipe that’ll make you the star of any brunch or bake sale. 🍑🌟
What’s in These Peach Muffins?
- Peaches: Fresh, juicy, and pureed for maximum flavor.
- White Whole Wheat Flour: 100% whole grain goodness.
- Light Brown Sugar or Coconut Sugar: Just a touch for sweetness.
- Baking Soda: The fluff factor.
- Eggs: Two large ones, or flax eggs if you’re out.
- Honey: A drizzle for that natural sweetness.
- Vanilla, Cinnamon, and Ginger: Flavor boosters!
- Almond Milk: Any milk works, but we love almond.
- Coconut Oil: Don’t skip it; it’s essential.
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.
Variations and Ingredient Substitutions
- Peach Puree: No peaches? Try applesauce, pear puree, or mashed banana.
- Flour: feel free to swap the white whole wheat flour for all-purpose or a gluten-free flour blend.
- Sweeteners: Maple syrup can replace honey.
Peach Muffins 101
How do you know when a peach is ripe?
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.
Do the toothpick test.
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 your 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!
Tools You Need for Peach Muffins
Here are a few of our favorite baking tools that makes this peach muffin fool proof.
Storage
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.
Freezer Instructions
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.
Instructions
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First, preheat the oven to 350ºF and line a nonstick muffin tin muffin lines. Lightly spray with coconut oil cooking spray.
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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.
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Add the other dry ingredients to the medium bowl and mix to combine.
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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.
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Add the 1 cup of peach puree to the bowl with dry ingredients.
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Then, add the rest of the wet ingredients (minus the melted coconut oil) and whisk until combined.
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Finally, add in melted coconut oil and mix one final time, making sure everything is thoroughly combined.
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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.
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Then, bake at 350ºF for 18-20 minutes or until muffins are fully cooked in the middle.
Nutrition facts
Calories: 197kcal Carbohydrates: 38g Protein: 4g Fat: 4g Fiber: 3g Sugar: 18g
Photography: photos taken in this post are by Erin from The Wooden Skillet.
