Homemade Peach Muffins are a delicious twist on traditional muffin flavors. Packed with ripe peaches, minimally sweetened, and lightly spiced with vanilla and cinnamon, these healthy peach muffins are sure to become your kid’s first choice for breakfast or snack!
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
Homemade Peach Muffins
Do peaches actually taste good in baked goods? I’m here to confirm that yes, they absolutely do!
You see, I was stuck in the usual banana-nut muffins only for a few months, when I realized I needed some new flavors. And oddly enough, it had never occurred to me to try peach muffins (maybe that’s because there’s hardly any left after I happily stuff them all in my mouth during peach season. Guilty.)
But these homemade peach muffins are downright delightful, my friends. They may have simple ingredients and come together easily, but they’re definitely not lacking on delicious peach flavor. Peach muffins also freeze well for busy mornings and quick afternoon snacks. Just peachy!
If you are looking for more easy and healthy muffin recipes for kids and toddlers, then be sure to check out my Blueberry Avocado Mini Muffins, Mini Pumpkin Muffins, these reader-favorite Spinach Muffins, or these delicious Applesauce Muffins. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.
Reasons to Love Easy Peach Muffins
- toddler, kid and adult-friendly
- easy to make
- great for school or packed lunches
- great for breakfasts on the go
- can be made gluten and dairy-free
- naturally nut-free and naturally sweetened
Peach Muffins Health Benefits: Peach muffins are packed with healthy goods, including fiber, vitamins C and E and potassium, and a whole lot less preservatives than store-bought muffins.
Make sure to read the recipe card below for full ingredients and instructions!
- Flour: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
- Peaches: chopped – fresh, or frozen and thawed will work.
- Maple Syrup: a good quality maple syrup to bring out the natural sweetness of peaches. You can also use honey (for babies 1 year and up) or agave nectar.
- Suger: you can substitute this for more maple syrup, but real cane sugar does make these more fluffy and a little sweeter.
- Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive oil, or melted butter.
- Vanilla Extract
- Baking Soda
Allergy Tips: to make these muffins gluten-free, you can use any one-for-one gluten-free flour blend. If you are looking for a dairy-free muffin option, you can use any plant-based milk you prefer such as almond, soy, hemp, oat, etc.
- Preheat the oven and spray or line a muffin tin.
- In a medium bowl, whisk together the dry ingredients.
- In a small bowl, stir together the wet ingredients.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
- Add in the peach chunks and gently fold them in.
- Scoop the batter into the muffin tin 3/4 of the way full.
- Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
- Meanwhile, in a small bowl, whisk together the cream cheese, maple syrup, and milk.
- Let cool to the touch, drizzle on the icing if you want, and serve.
How to Store & Freeze
Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.
To freeze the muffins, place the muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen.
Thaw frozen Peach Muffins overnight in the fridge or gently warm them in the microwave.
Muffins for Toddlers & Kids
These quick and easy muffins are great for both toddlers and kids. You can serve them as-is, or with a smear of cream cheese, butter or your favorite nut butter. They pack well for school lunches and snacks on the go.
Kids in the Kitchen
Muffins are a great recipe for kids to build their skills in the kitchen. There are many different ways both toddlers and older kids can help out.
- Toddlers can help count out the muffin liners and place into the muffin tins.
- They can help measure and place ingredients into the bowl.
- Toddlers can help mix the ingredients together.
- They can help scoop the batter into the muffin tins. (I find it’s easiest to give them their own smaller bowl and spoon to use.)
- Older kids can pick out and measure all of the ingredients.
- They can help cut the peaches using a kid-safe knife (with adult supervision).
- Kids can help mix the ingredients together.
- They can help pour the batter into the muffin tins.
- Depending on your child’s age and skill level, they can carefully put the muffin tin into the oven (with adult supervision) and remove once baked.
- Do No Overmix: I can’t stress this point enough – do not over mix the muffin batter, if you do they won’t rise in the oven and will become dense and hard. The dry ingredients should be just combined with the wet ingredients.
- Preheat Oven: Ensure the oven is fully preheated so the muffins cook through evenly.
- Let Cool: let the muffins cool for about 10 minutes before enjoying them and let them cool completely before storing.
- No Sticking: make sure you generously grease the mini muffin molds or use mini muffin liners so that the muffins don’t stick to the pan.
- Use room temperature ingredients (if possible). Eggs, milk (and butter, if you are using instead of oil) at room temp will create lighter, fluffier baked goods.
- 1 3/4 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup pure maple syrup, honey (babies over 1) or agave nectar
- 1/4 cup sugar
- 1/3 cup melted butter or oil (mild olive oil, avocado oil, vegetable oil or melted coconut oil)
- 1/3 cup milk, regular or any plain plant-based milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup peaches, fresh or frozen, chopped
Cream Cheese Drizzle
- 1/4 cup full fat cream cheese, room temperature
- 2 tbsp pure maple syrup
- 1/8 tsp vanilla extract
Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Stir: In a small mixing bowl, add in the maple syrup, sugar, butter/oil, eggs, milk, and vanilla extract and mix until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Add Peaches: Gently fold the peaches into the batter.
Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Sprinkle on a few more peaches, if desired.
Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown. Let cool for 5-10 minutes.
Drizzle: Meanwhile, mix together the cream cheese, maple syrup and vanilla. Once the muffins are cool, drizzle on the cream cheese icing (if desired).
Serve and enjoy!
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins bake for 18-20 minutes.
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months.
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.
Peaches: you can use fresh or frozen peaches in this recipe. For fresh, cut from pit and finely chop. If the peaches are extra juice, place them in a paper towel and gently blot. For frozen peaches, simply chop frozen peaches into small chunks (do not thaw) and add them to the batter.