The Best Spiced Peach Muffins

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
16 Muffins
35 min

Why is it that winter lasts for what feels like 9 months, but peach season is so freaking short? Technically peach season is considered late May through late September, but unless you live in California, Georgia or South Carolina you’re playing Russian roulette by buying peaches before late June which really only gives you 3 months of peachy goodness, which just isn’t enough time if you ask me.

One of the ways that I can get around that where I live (Cincinnati) is to order peaches from The Peach Truck – they come up from Georgia and I get a 25 pound box of peaches that ripen to perfection in just a few days. I generally split the box with my mother-in-law because as much as I love them, I can’t get through 25 pounds of peaches before they go bad.

My mom keeps trying to get me to give canning them a try, but I’ve never had much interest in canning. If you’ve done any canning, let me know if you think I should try it!

The Best Spiced Peach Muffins
Recipe details
  • 16  Muffins
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Spiced Peach Muffins
  • 4 1/2 cups all purpose flour
  • 2 cups dark brown sugar
  • 1 teaspoon salt
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon fresh ground nutmeg
  • 1 1/4 cups milk 
  • 3/4 cup vegetable oil
  • 2 large eggs
  • 3 large or 4 small peaches, diced small
  • Granulated sugar
To Make Spiced Peach Muffins
Preheat the oven to 400.
Line 16 muffin cups or spray with non stick cooking spray and set aside.
In a large bowl, combine the flour, brown sugar, salt, baking powder and spices. Whisk this mixture until no large lumps remain.
In a separate bowl, or a large measuring cup (my preferred method - why dirty more dishes than necessary) gently stir together the milk and oil, then add the eggs, and whisk to combine.  
Add the wet ingredients to the flour mixture, and stir to combine. The batter is very thick.  
Gently fold in the diced peaches, and fill each prepared muffin cup all the way to the top.
Sprinkle granulated sugar over the tops of the muffins, and bake for 25-30 minutes or until a toothpick comes out clean. Let the muffins cool in the pans for 5 minutes, then turn out on to a rack to finish cooling.
Sara's Tiny Kitchen
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