Published: Last Updated: by Marye 1537 words. | About 8 minutes to read this article.
This peach muffins recipe is made with fresh, juicy peaches and white chocolate chips. They're full of juicy summertime goodness! Crunchy streusel topping is sprinkled on the tops of the muffins then drizzled with a bourbon glaze. You can easily substitute cream for the bourbon.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Jump to Recipe
There's no better way to use those juicy, fresh peaches than in a delicious muffin. Perfect for weekend brunch!
Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.
Table of Contents
- ❤️ Why you'll love it
- 🧾 Ingredients
- 📖Variations
- 🔪 Instructions
- 🍑 How to peel fresh peaches
- 🥫 Storage
- 💭 Things to know
- 👩🍳 FAQs
- 📚 Related recipes
- 🍽️ Serve with...
- 📞 The last word
- 📖 Recipe
- 💬 Comments
❤️ Why you'll love it
- Tastes like peach cobbler in muffin form!
- Crunchy crumb topping drizzled with a fragrant bourbon glaze—YUM.
- The best muffins to share with all the peach lovers in your life!
Studded with juicy, fresh peaches and made in only one bowl, these delicious muffins are perfect for breakfast, lunch, dessert, and late-night snacking.
My family can't decide if the best part is the streusel topping, creamy white chocolate chips, puffy muffin tops, or warm glaze—it's all too good.
🧾 Ingredients
This is an overview of the ingredients for this peach muffin recipe. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖Variations
- Once peach season ends (sad face!) you can use frozen or canned peaches instead of fresh. Be sure to drain well and pat dry with a paper towel.
- Some people like to replace the vanilla extract in this peach muffin recipe with almond extract.
- You can use almond milk or other non-dairy milk in place of cow's milk. The texture may be slightly different.
- When making your muffin batter, if you notice you've run out of milk, you can use the same amount of sour cream in a pinch!
- You can replace the bourbon in the glaze with equal amounts of cream or milk.
🔪 Instructions
This is an overview of the instructions. Full instructions for these easy peach muffins are in the green recipe card at the bottom of the page.
- Peel the peaches with a vegetable peeler or use the boiling water method below. . Then, dice them.
- In a large bowl, combine the muffin batter.
- Gently fold in the chopped peaches and white chocolate chips.
- Spoon batter into muffin tins or paper liners and add crumble topping.
🍑 How to peel fresh peaches
- Drop the fresh peaches in boiling water and boil for one minute.
- Use a slotted spoon to plunge the peaches into an ice bath.
- Gently slide the peel off. Easy peasy!
- Slice in half, remove the pit, and continue chopping.
🥫 Storage
Homemade muffins are best when enjoyed warm right out of the oven.
You can store leftovers in an airtight container or covered with plastic wrap for about two days.
You can freeze muffins, too.
Wrap room-temperature peach muffins individually in plastic wrap and store them in a freezer bag or freezer container. They'll last about three months.
Microwave them whenever you want a fresh bite of summery deliciousness.
💭 Things to know
Expert Tip: To tell ripe peaches from those not yet ready, give them a gentle squeeze. If the peach is firm, that means it's not ripe. The best peaches will feel softer with a gentle squeeze, smell fragrant, and be free of any bruises.
- When dicing peaches, you might want to use a cutting board with a crevice around the edge to catch any excess juices. It makes clean-up a lot easier and prevents sticky countertops!
- For super tender, fluffy muffins, mix your dry ingredients really well. However, once you add the wet ingredients, only mix as much as necessary to combine everything together.
- Use an ice cream scoop for easy, even portioning of the muffin batter into the tin!
- You can use either paper liners or reusable, silicone muffin liners. I like paper if I'm taking my peach muffins to a gathering, but I prefer the reusable ones if I'm just baking for my family (they're BPA-free and eco-friendly!)
- If your glaze is too runny, let it sit for a few minutes, then stir again. It thickens and hardens as it sits.
- For mess-free drizzling, spoon your glaze into a zip-top plastic bag. Then, cut off a small corner of the bag to create a makeshift piping bag!
👩🍳 FAQs
Do I have to peel the peaches before adding them to the batter?
You don't have to. Some people like the added texture of the peel. Though, since these are very soft and moist muffins, I prefer to remove the peel to preserve that tender bite all the way through.
Should I strain the juice from my fresh peaches?
Nope! Juicy peaches are perfect, and that sweet, summery nectar adds even more delicious peach flavor to the muffins. (If you're using canned or frozen peaches, however, I'd strain the excess juice.)
Is there a difference between a cupcake tin and a muffin tin?
Nope! The phrases are used interchangeably—a regular-sized, 12-count muffin tin is the same as a regular-sized, 12-count cupcake tin.
- Another one of my favorite peach recipes, Blueberry Peach Cobbler is topped with a sweet, Southern biscuit topping.
- Peach Bread is soft, moist, and just sweet enough that it's perfect as breakfast or dessert. Don't forget to serve with butter.
- Peach dessert made as easy as pie, er, cake—this Southern Peach Dump Cake tastes like a cobbler and takes only minutes to prep!
- Oreo Banana Bread
- Irish Soda Bread Recipe
- Fluffy Gingerbread Waffles
- Cranberry Orange Scones
🍽️ Serve with...
These delicious peach muffins are perfect on their own, or maybe with a little butter. I like to split them and add a dollop of mock Devonshire cream if I'm serving them at brunch or tea.
Apricot pineapple jam is a nice touch, too.
📞 The last word
There aren't too many things that are more welcoming than muffins for breakfast -- at least not in my opinion. Muffins say welcome home, I went to a little trouble but not too much.
Muffins are basic love food... like cookies.
Fresh peach muffins are definitely best when peaches are in season but they're awfully good made with canned peaches, too. If you're a peach lover you've definitely got to try this!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars!⭐️⭐️⭐️⭐️⭐️
📖 Recipe
4.88 from 8 votes
Fresh Peach Muffins with White Chocolate Chips
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This peach muffins recipe is made with fresh, juicy peaches and white chocolate chips. They're full of juicy summertime goodness! Crunchy streusel topping is sprinkled on the tops of the muffins then drizzled with a bourbon glaze. You can easily substitute cream for the bourbon.
Course Quick Bread
Cuisine New Southern
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings:12
Calories:349
Author:Marye Audet-White
Ingredients
Muffins
- 2 cups all-purpose flour
- ½ cup sugar
- ¼ cup light brown sugar, packed
- 21/2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 egg, beaten
- ¼ cup butter
- ½ teaspoon vanilla
- 1 cup white chocolate chips
- 1 cup peaches, peeled, pitted, and diced
Topping
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger
- ¼ cup butter
Glaze
- ½ cup confectioner’s sugar, , more as needed to get consistency
- 1 tablespoon cream
- 1 teaspoon bourbon
I earn a commission from Instacart from qualifying purchases.
Instructions
Before You Begin
Preheat oven to 375F.
Put paper liners in muffin cups or use the silicon liners that are available.
Muffins
Combine flour, sugars, baking powder, salt in a bowl.
Stir in milk, egg, butter, and vanilla.
Fold in the white chocolate and peaches.
Divide batter evenly between the prepared muffin cups.
Topping
Combine the dry topping ingredients in a bowl.
With cold fingers rub butter into dry ingredients until the mixture is crumbly and looks like coarse crumbs.
Glaze
Mix the confectioner’s sugar, bourbon, and cream together to create a runny glaze.
Set aside.
To Bake
Sprinkle the topping on the muffins.
Bake for 20-25 minutes or until a wooden pick inserted in center comes out clean.
Cool muffins in pans for 5 minutes. Remove to a wire rack.
Place waxed paper under the wire rack and drizzle the glaze over the top of the muffins.
Serve warm.
Notes
Storage:
Put in an airtight container and store at room temperature for a day or two. Freeze for up to 3 months.
Tips:
- You can prepare the muffin tins by spraying with nonstick cooking spray instead of using liners if you wish.
- When dicing peaches, you might want to use a cutting board with a crevice around the edge to catch any excess juices. It makes clean-up a lot easier and prevents sticky countertops!
- To tell ripe peaches from those not yet ready, give them a gentle squeeze. If the peach is firm, that means it's not ripe.
- For super tender, fluffy muffins, mix your dry ingredients really well. However, once you add the wet ingredients, only mix as much as necessary to combine everything together.
- Use an ice cream scoop for easy, even portioning of the muffin batter into the tin!
- You can use either paper liners or reusable, silicone muffin liners. I like paper if I'm taking my peach muffins to a gathering, but I prefer the reusable ones if I'm just baking for my family (they're BPA-free and eco-friendly!)
- If your glaze is too runny, let it sit for a few minutes, then stir again. It thickens and hardens as it sits.
- For mess-free drizzling, spoon your glaze into a zip-top plastic bag. Then, cut off a small corner of the bag to create a makeshift piping bag!
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 349kcal | Carbohydrates: 52g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 155mg | Potassium: 490mg | Fiber: 1g | Sugar: 33g | Vitamin A: 328IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 1mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Originally published April 7, 2015. Last updated July 7, 2023 for editorial improvements.
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About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Lindsay
Do they freeze well?
Reply
Marye
Yes. 🙂
Reply
Trish @ Rhubarbarians
Oh man, these look SO DELICIOUS! I am a sucker for peach anything! 🙂
Reply
Marye Audet
Thanks Trish!
Reply
Marye Audet
Thank you so much!
Reply
Diana Johnson
These look amazing! Wish peaches were in season right now...
Reply
See AlsoSoft Flour Tortilla RecipeMarye Audet
We're just beginning to get them here in Texas
Reply
Taylor Kiser
I would love these for a quick breakfast or an afternoon snack! They look delicious!!Reply
Marye Audet
They are. I love the peaches in this.
Reply
Michelle | A Dish of Daily Life
I am absolutely drooling over these! This is the kind of baking I can handle. Going on my MUST TRY list!
Reply
Sabrina
I love peach desserts! I'm always drawn to those dishes on menus!
Reply
Faith (An Edible Mosaic)
I love muffins! And I agree with you, they're the perfect "welcome home" thing. I frequently make then when we have overnight guests! Love the use of peach here and that glaze takes these over the top!
Reply
Marye Audet
Thanks! They're so good.
Reply
Rebecca @ Strength and Sunshine
What a glorious sweet summer muffin idea!
Reply
Marye Audet
Thank you!
Reply
Trish - Mom On Timeout
My peach tree looks to be going strong this year! Can't wait to make these muffins!
Reply
Marye Audet
Kinda jealous of that peach tree, Trish.
Reply
Chrisy @ Homemade Hooplah
I'm so saving this recipe for the next time my mother visits - she LOVES peaches! Hopefully I'll be able to sneak a few before she eats them all 😀Reply
Marye Audet
🙂 Let me know what y'all think, Chrisy!
Reply
Marlynn @ UrbanBlissLife
Beautiful, and makes me crave summery peach season so badly! Love that there is streusel topping AND a bourbon glaze. My kind of muffins!
Reply
Marye Audet
Thank you!
Reply
Michelle @ The Complete Savorist
These look tasty. I look forever to the flavor of peach again here soon. Come on peach season!
Reply
Marye Audet
🙂
Reply
Des @ Life's Ambrosia
These would be the perfect on the go breakfast!
Reply
Marye Audet
Yep. I love muffins for exactly that reason.
Reply
Citra Kale @Citra's Home Diary
Love your recipe Merye..can I use other fresh fruits other than peach? bookmarked it!
Reply
Marye Audet
Yes you can! I've made it with blueberry as well. Very good.
Reply
Diana
Mary, Have you or any other the other folks here ever made this recipe as a "Coffee Cake". I want to take this to a social breakfast, and think with all the other offerings, A coffee cake could serve more people.
If you have not considered it as a coffee cake, do you think it would adapt well?
Thanks!
Reply
Marye Audet
I have not but I think it would be fine!
Reply
Marye Audet
Diana... I thought I answered this? I haven't but I think it would work fine! Let me know, ok?
Reply
Abby_van_Totkuchen
They just came out of the oven and they smell sooooo goood!
Thanks for the recipe!Greetings from Vienna 🙂
Reply
Susan@LunaCafe
These sound and look INCREDIBLE. It's too early for peaches in he Northwest, but I may still have some in the freezer. Don't want to wait until summer to try these. 🙂Reply