Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk
1/3 cup melted butter
1 teaspoon vanilla extract
1 large egg
1 1/4 cups peeled, diced fresh peaches
Optional: extra brown sugar and cinnamon for topping
Instructions
1. Preheat oven to 375°F (190°C). Line a muffin pan with paper liners.
2. In a large bowl, whisk together flour, sugars, baking powder, cinnamon, and salt.
3. In a separate bowl, mix milk, melted butter, vanilla, and egg until combined.
4. Fold wet ingredients into dry mixture, stirring just until combined.
5. Gently fold in diced peaches, being careful not to overmix.
6. Spoon batter evenly into muffin cups, filling about 3/4 full.
7. Optional: sprinkle extra brown sugar and cinnamon on top for a cobbler-style finish.
8. Bake for 18–22 minutes or until a toothpick comes out clean.
9. Cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Use ripe but firm peaches for best texture.
Frozen peaches can be used if thawed and well-drained.
Muffins freeze well for up to 2 months—just reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 14g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg