Peach muffins made with diced canned peaches—perfect any time of year. You don’t have to wait for fresh peaches to enjoy these moist, flavor-packed muffins.
Serve them for breakfast, brunch, or a snack. They freeze and travel well, too.
Muffins with canned peaches
I bake muffins often because they’re quick, forgiving, and everyone usually loves them. For these, I used canned peaches so you can make them year-round—use homemade canned peaches or store-bought diced peaches.
The muffins are tender, moist, and have a gentle cinnamon note that highlights the peach flavor. Reserve a bit of the peach syrup to add to the batter for extra peachy taste.
Ingredients for peach muffins
- Canned peaches (drained and chopped) — avoid varieties with artificial sweeteners
- Peach juice — a little of the syrup from the can
- All-purpose flour
- Brown sugar (for the batter and to sprinkle on top)
- Egg
- Milk
- Cinnamon
- Vanilla
- Baking powder and baking soda
Making muffins with peaches
- Preheat the oven to 375°F (190°C).
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- In a separate bowl, mix the egg, oil, reserved peach juice, milk, and vanilla.
- Pour the wet ingredients into the dry ingredients and gently combine.
- Fold in the chopped peaches. Stir just until the peaches are distributed—do not overmix.
- Divide the batter into greased or lined muffin tins, sprinkle the tops with brown sugar, and bake 20–22 minutes at 375°F, or until a toothpick comes out clean and the tops spring back.
Tips for making muffins
- Don’t overmix — stir only until the dry ingredients are moistened.
- Use nonstick spray or paper liners for easy removal.
- Dice the peaches into small pieces so they distribute evenly.
- Reserve some peach juice from the can to add flavor and moisture to the batter.
- Use an ice cream scoop for evenly sized muffins.
- Bake in a fully preheated 375°F oven for best results.
- Let muffins cool in the pan for about 5 minutes, then transfer to a rack to finish cooling.
- Store completely cooled muffins in an airtight container to keep them tender.
Recipe Faqs
Ovens differ in actual temperature and how evenly they heat. If your oven hasn’t fully preheated or your ingredients are cold, baking will take longer. Darker pans also transfer heat faster. Start checking muffins at the lower end of the recommended time and add a minute or two if needed.
Use one of these simple checks:
Finger touch: Gently press the top of a muffin — it should spring back.
Toothpick test: Insert a toothpick into the center; it should come out clean or with a few crumbs.
More delicious recipes with peaches
- Peach Cobbler
- Blackberry Peach Cobbler
- Peach Ice Cream
- Peach Bars
- Mango Peach Popsicles
If you make this recipe, I’d love to hear about it. Leave a comment and share a photo—tag the creator on Instagram @beyondthechickencoop
For more ideas, see the author’s collection of muffin recipes.
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Fruit Muffins for Easy Breakfasts
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Blueberry Peach Muffins
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Cranberry Nut Muffins
-
Mini Banana Muffins
Peach Muffins
Kathy Berget
Pin Recipe
Video
Equipment
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Muffin tin
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Cooling rack
-
Measuring cups and spoons
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup brown sugar
- 1 egg
- ⅓ cup oil
- ½ cup peach juice (from canned peaches)
- ½ cup milk
- ½ teaspoon vanilla
- 1 cup canned peaches (drained and chopped)
Topping
- 2 tablespoons brown sugar
Instructions
- Combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- In a separate bowl, whisk the egg, oil, peach juice, milk, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the chopped peaches.
- Spoon batter into greased or lined muffin cups, sprinkle each with a little brown sugar.
- Bake in a preheated 375°F oven for 20–22 minutes, until done.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
- Mix just until combined to avoid tough muffins.
- Line tins with paper liners or grease them well for easy release.
- Small peach pieces distribute more evenly and prevent soggy bottoms.
- Adding a little peach syrup to the batter boosts flavor and moisture.
- Use a scoop for uniform muffins and consistent bake times.
- Store baked, cooled muffins in an airtight container at room temperature for a few days or freeze for longer storage.
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guide. For precise numbers, calculate using the exact ingredients and brands you use.
Nutrition