Fresh Peach Muffins

Back to school is just a few days away and that means it is time for an AMAZING back to school breakfast and these Fresh Peach Muffins are the perfect treat!

Peachy Goodness

Fresh Peaches are the key to these muffins.  They bring so much flavor and peachy goodness to the muffins it is so, so good.  I also love the bite of the fresh peaches.  They are tender and so juicy it tastes like your biting into a fresh peach. If you need to use frozen or canned peaches you can.  Make sure to thaw frozen out and let drain a little after cutting and drain the canned ones really well before stirring into the batter.

Oh the Crumble

The crumble on top of these muffins really take them to the next level.  It is butter, sweet and crunchy making each bite just so good.   To make the crumble even better you can add in some chopped pecans or walnuts for something a little extra.  

Peachy (and other) Goodness 

As much as I love all the peachy goodness in these muffins you could also add in some blueberries or strawberries to really amp up the fruit.  Just make sure to keep the total amount of fruit to around 2 cups, otherwise the muffins could be too wet and not bake properly.

It’s muffin time!

12 muffins

Fresh Peach Muffins

Fresh Peach Muffins are the perfect summer morning treat that is sure to start your day off in the perfect way!

15 minPrep Time

15 minCook Time

40 minTotal Time

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10 tablespoons butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
2 eggs
2 teaspoon Vanilla Bean Paste or extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 /2 teaspoon salt
1/2 cup sour cream (or yogurt)
1/2 cup hald & half (or milk)
3-4 medium peaches, peeled and diced into 1/2" pieces (should total about 2 cups)
6 tablespoons butter, chilled and cut into 1" pieces
3/4 cup brown sugar
3/4 cup flour
1 teaspoon cinnamon (optional)


Preheat oven to 400
Line muffin tin with liners, set aside
In the bowl of a stand mixer cream together butter and sugars until light and fluffy
Add in eggs and Vanilla Bean Paste , or extract, scraping down the sides as needed
In a medium bowl whisk together flour, baking powder, baking soda and salt
In a separate medium bowl whisk together sour cream and milk until well combined
Add in flour and sour cream mixture in batches, staring and ending with the flour, mixing until just combined
Stir in chopped peaches
Using a ice cream, or large cookie scoop, divide batter among muffin tins, filling 3/4 full
In a small bowl with a fork, or your fingers, combine butter, brown sugar, flour and cinnamon (if using) until it resembles course sand
Press into muffins filling the remainder of the muffin cup
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean
Remove and let cool for 5 minutes and then serve


Store in an airtight container in the refrigerator for 3-4 days



4013 cal


154 g


613 g


61 g
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