These tender peach almond muffins are filled with juicy fresh peaches, vanilla and almond, then finished with crunchy sliced almonds for an easy summer bake.
Fresh Peach Almond Muffins
I can't seem to resist the summer peaches this year.
When I get the best peaches, I don't want to do too much to them. They're sweet, juicy, and full of flavor all on their own, so sometimes the best recipes are the ones that simply let the fruit shine.
That's exactly what I wanted with these Fresh Peach Almond Muffins.
They're tender and lightly sweetened, with little pieces of juicy peach tucked throughout the vanilla-almond muffin. A sprinkle of sliced almonds on top adds a little crunch, while just a touch of almond extract gives the peaches an extra layer of flavor without overpowering them.
And these aren't those overly sweet muffins that could almost pass for cupcakes. The peach really comes through.
They're perfect with a cup of hot tea in the morning, as an afternoon snack, or tucked into a basket for a summer brunch. If you've got good peaches right now, this is a simple way to make them the star of the show.
Enjoy!
Ingredients
These muffins keep things simple so the fresh peaches can take center stage. Vanilla and almond add a subtle layer of flavor, while sliced almonds give the tender muffins a little crunch.
For the Muffins
- Egg – Provides structure and helps create a tender crumb.
- 2% milk – Adds moisture and keeps the muffins soft.
- Canola oil – Helps create a moist, tender texture without adding a strong flavor.
- All-purpose flour – The foundation of the muffin batter.
- Granulated sugar – Adds just enough sweetness to complement the peaches without making the muffins overly sweet.
- Baking powder – Gives the muffins their lift and helps create those nicely rounded tops.
- Salt – Balances the sweetness and brings out the peach and almond flavors.
- Almond extract – Adds a delicate almond flavor that pairs beautifully with fresh peaches.
- Vanilla extract – Rounds out the flavors and adds warmth.
- Fresh ripe peach – The star of the recipe. Dice it into small pieces so the peach is distributed throughout every bite.
- Sliced almonds – Adds a little crunch inside the muffins.
For the Tops
- Sliced almonds – Creates a golden, crunchy topping.
- Coarse or turbinado sugar – Optional, but adds a subtle sparkle and delicate crunch to the tops.
Equipment
You don't need any special equipment for these muffins—just a muffin pan, a couple of mixing bowls, and a good knife for dicing the peach.
You'll Need
- 12-cup muffin pan
- 6 paper muffin liners
- Two medium mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Chef's knife
- Cutting board
- Wire cooling rack
My Go-To's
- 12-Cup Muffin Pan – A sturdy muffin pan helps the muffins bake evenly and develop nicely rounded tops.
- Rubber Spatula – Perfect for gently folding the peaches into the batter without overmixing.
- Wire Cooling Rack – Helps the muffins cool without becoming soggy underneath.
Let's Make It Together
These muffins are wonderfully simple.
Start by lining every other cup of a muffin pan with six liners. Whisk together the wet ingredients in one bowl and the dry ingredients in another.
Combine the two just until the batter comes together, then gently fold in the diced peaches and almonds.
Divide the batter between the six prepared cups, top with more almonds and a sprinkle of coarse sugar, and bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 375°F and continue baking until the muffins are lightly golden and cooked through.
Let them cool for a few minutes before transferring them to a rack.
The result? Tender, peach-filled muffins with crisp almond edges and just the right amount of sweetness.
Perfecting the Baking Process
- Start With a Good Peach - Since peach is the main flavor, use a ripe, flavorful peach. It should be fragrant and give slightly when gently pressed.
- Dice the Peach Small - Cut the peach into roughly ¼-inch pieces. Smaller pieces distribute throughout the batter and give you a little peach in nearly every bite.
- Pat Very Juicy Peaches Dry - If your peach is exceptionally juicy, gently blot the diced pieces with a paper towel before adding them to the batter. This helps keep excess moisture from affecting the texture.
- Don't Overmix - Once the dry ingredients meet the wet ingredients, stir just until combined. A few small streaks of flour are better than overworked batter.
- Don't Skip the Temperature Change - The initial 425°F bake helps create the rise and domed tops. Reducing the oven to 375°F allows the muffins to finish baking without becoming overly dark.
Add Your Touch
These muffins are delicious as written, but there are a few easy ways to change them up:
- Add a light drizzle of vanilla glaze after the muffins cool.
- Substitute nectarines for the peaches.
- Add a pinch of ground cinnamon for a warmer flavor.
- Fold in a few white chocolate chips for a sweeter version.
- Add a little lemon zest to brighten the peach flavor.
- Swap the almonds for chopped pecans for a more Southern-inspired variation.
For this particular recipe, though, I'd keep the additions restrained. The simplicity is part of what makes the peaches stand out.
Set the Mood
Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.
A Little Taste of Summer
There's something special about recipes that don't need much fuss to be good. When summer peaches are ripe and juicy, they don't need a lot of help—they just need the right supporting cast.
The combination of peach, vanilla, and almond does exactly that here.
If you're enjoying summer produce while it's still at its best, you might also like:
- Summer Peach & Burrata Salad with Mint & Balsamic Glaze
- Tropical Blueberry Coconut Lime Muffins
- Honeyed Fig Crostini with Cinnamon-Cardamom Mascarpone
- Fresh Summer Tomato Bruschetta with Mozzarella & Basil
- Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta
Before You Start
Can I use frozen peaches?
Fresh peaches are best for this recipe because they're the star, but frozen peaches can work in a pinch. Thaw them completely and drain or gently pat them dry before dicing.
No. You can peel it if you prefer, but the skin is perfectly fine to leave on. If the peach skin is particularly tough, peeling will give you a more uniform texture.
The initial high-temperature bake helps the muffins rise quickly and develop their rounded tops. Reducing the temperature after five minutes allows them to finish baking more gently.
Yes, but I specifically like this recipe as a small batch. If you want to make a larger quantity, the ingredients can be doubled to make 12 muffins.
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them.
