Peach muffins made with diced canned peaches. These muffins can be made year round - no need to wait for peach season!
Enjoy these delicious peach muffins for breakfast, brunch or a snack.
Muffins with canned peaches
I bake a lot of muffins. They are fast and easy and loved by my family.
Usually when I make muffins I use fresh or frozen fruit like in these blackberry muffins. But for these peach muffins I used canned peaches.
You can use your own homemade canned peaches or store bought canned peaches. You can even buy those little lunch box sized containers with the peaches already chopped.
These muffins are moist, delicious and full of peach flavor.
The beauty of making muffins with canned peaches is you can enjoy peach muffins all year long!
Key ingredients
- Canned peaches - any kind will do, but avoid peaches with artificial sweeteners
- Peach juice - just a bit of the liquid the peaches are packed in
- All-purpose flour
- Brown sugar - for the batter and for sprinkling on top of the muffins
- Eggs
- Milk
- Cinnamon
- Vanilla
- Baking powder and baking soda
Step by step directions
- Combine flour, baking powder,baking soda, salt cinnamon and brown sugar in a bowl
- In a separate bowl combine egg, oil, peach juice,milk and vanilla
- Mix wet ingredients into dry ingredients
- Add chopped peaches
- Stir muffin batter just until peaches are mixed into batter
- Place in greased muffin tins and top with a sprinkling of brown sugar and bake in a preheated 375° oven for 20-22 minutes.
Tips for making muffins
- Don't overmix the batter. Stir just until the flour is combined with the wet ingredients
- Use a nonstick spray or line the muffin tins with paper muffin liners.
- Dice your peaches into small bits
- Reserve some of the peach juice to add to the batter
- Use a scoop to get consistent sized muffins
- Bake in a preheated 375 degree oven
- Allow muffins to cool for 5 minutes in pan. Remove from pan and continue cooling on a baking rack.
- Store cooled muffins in an airtight container.
Recipe Faqs
Each oven is calibrated differently. Often times you may set your oven to 375 degrees and it may only reach 370 degrees or may go up to 380 degrees.
If an oven isn't fully preheated, it will affect the baking time. In addition, each kitchen temperature is different and if your ingredients are cold, it will take a bit longer to cook. Finally the muffin tin itself will affect cooking times.
A darker tin will promote a slightly faster cook time.
Always check your muffins at the lower recommended cook time. If needed, continue baking for an additional 1-2 minutes.
I use two methods to determine when my muffins are baked through.
Finger touch method: Touch muffins lightly on top of the muffin with one finger. The muffin should spring back when touched. Use caution with this method so you don't get burned.
Toothpick test: Insert a toothpick into the center of the muffin. Pull out toothpick and inspect. If the toothpick is clean or just has a few crumbs, the muffin is done.
More delicious recipes with peaches
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
For more recipes, check out all my entire collection of muffin recipes.
Peach Muffins
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 (chopped)
Topping
- 2 tablespoons brown sugar
Instructions
- Combine flour, baking powder,baking soda, salt cinnamon and brown sugar in a bowl2 cups flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cinnamon, ¾ cup brown sugar
- In a separate bowl combine egg, oil, peach juice,milk and vanilla1 egg, ⅓ cup oil, ½ cup peach juice, ½ cup milk, ½ teaspoon vanilla
- Mix wet ingredients into dry ingredients
- Add chopped peaches1 cup canned peaches
- Stir muffin batter just until peaches are mixed into batter
- Place in greased muffin tins and top with a sprinkling of brown sugar2 tablespoons brown sugar
- Bake in a preheated 375 degree oven for 20-22 minutes.
- Allow muffins to cool slightly and then remove from pan and continue cooling on a baking rack.
Video
Notes
- Don't overmix the batter. Stir just until the flour is combined with the wet ingredients
- Use a nonstick spray or line the muffin tins with paper muffin liners.
- Dice your peaches into small bits
- Reserve some of the peach juice to add to the batter
- Use a scoop to get consistent sized muffins
- Bake in a preheated 375 degree oven
- Allow muffins to cool for 5 minutes in pan. Remove from pan and continue cooling on a baking rack.
- Store cooled muffins in an airtight container.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Joan K says
These were perfect. Even how you laid out the recipe to make it easy to follow. My go to for muffins from now on
Kathy says
Thanks so much! ❤️
Glad you enjoyed the muffins!
Melisa E. says
I made these and my family loved them. Delicious and healthy! Thanks for the recipe!😊
Kathy says
Thank you! Glad everyone enjoyed them! 🙂
Amber Mock says
These look amazing! How long would these bake if I wanted to do jumbo-size muffins? Thanks!
Kathy says
I would plan on adding 5-8 minutes. Use a toothpick to determine if the muffins are fully cooked through.
Enjoy! 🙂
Cindy says
I just baked these peach muffins and they are wonderfully delicious, withh all my canned peaches this recipe with be used often. Thank you
Kathy says
Thanks so much! Perfect for baking all year long! 🙂