Easy Vanilla Peach Muffins

This morning I found myself with a basket of overripe peaches sitting on my counter, their sweet fragrance filling my kitchen while I debated what to do with them before they went bad.

That’s when inspiration struck – vanilla peach muffins! You know that feeling when you bite into something that tastes like pure summer sunshine?

These tender, vanilla-kissed muffins packed with juicy peach chunks deliver exactly that magical moment, and honestly, they’ve become my go-to when I need something comforting yet special for breakfast.

Why I’m Totally Smitten With These Vanilla Peach Muffins

I’m completely smitten with how these muffins turn out every single time – they’re incredibly moist without being dense, and the vanilla adds this gorgeous floral note that makes the peaches sing.

You’ll love how simple they are to whip up on busy mornings, plus they make your whole house smell like a cozy bakery.

My family practically races to the kitchen when these vanilla peach muffins are baking!

Ingredients You Need for Vanilla Peach Muffins

Here’s what you’ll gather for these beauties – most ingredients are probably already in your pantry:

For the Muffins:

• 2 cups all-purpose flour (I prefer unbleached for better flavor)
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs, room temperature
• ⅓ cup vegetable oil (or melted butter for richer taste)
• ¾ cup plain Greek yogurt (adds incredible moisture)
• ¼ cup whole milk
• 2 teaspoons pure vanilla extract
• 1½ cups fresh peaches, diced (about 2-3 medium peaches, peeled)

For the Vanilla Glaze:

• 1 cup powdered sugar
• 3-4 tablespoons heavy cream or milk
• 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
• Pinch of salt

Pro Tips: If peaches aren’t in season, frozen work perfectly – just thaw and drain them first. Greek yogurt is my secret weapon for incredibly moist vanilla peach muffins, but sour cream works too!

More Peachy Recipes You’ll Adore

Since I’m clearly obsessed with peach season, I had to share two of my other favorite peachy creations that pair beautifully with these muffins.

My perfect peach bruschetta recipe makes an elegant appetizer when you’re entertaining, while my gluten-free peach and blackberry cake is absolutely divine for special occasions.

Both recipes celebrate that gorgeous summer peach flavor we all crave!

How to Make Vanilla Peach Muffins

Step 1: Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners. I always start with high heat for that gorgeous bakery-style dome top!

Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.

Step 3: In another bowl, whisk eggs until smooth, then add oil, Greek yogurt, milk, and vanilla extract. Mix until just combined – you want it smooth but not overmixed.

Step 4: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until barely combined. The batter should look slightly lumpy – this is perfect for tender muffins!

Step 5: Gently fold in the diced peaches, being careful not to overmix. You want those beautiful peach chunks distributed throughout.

Step 6: Divide batter evenly among muffin cups, filling each about ¾ full. Let the batter rest for 15 minutes – this creates those coveted tall, bakery-style tops!

Step 7: Bake for 5 minutes at 425°F, then reduce temperature to 375°F and bake for another 15-18 minutes, until tops are golden and a toothpick inserted in center comes out clean or with just a few moist crumbs.

Step 8: Cool in pan for 5 minutes, then transfer to a wire rack. While they cool, whisk together all glaze ingredients until smooth, adding cream gradually until you reach your desired consistency.

Step 9: Drizzle the vanilla glaze over cooled muffins and watch the magic happen!

My Foolproof Tricks for the Best Ever Vanilla Peach Muffins

I always let the batter rest after scooping – it’s a game-changer for getting those beautiful, tall muffin tops you see in bakeries.

Don’t overmix the batter; lumpy is good! I also dice my peaches quite small (about ½-inch pieces) so they distribute evenly and don’t sink to the bottom.

The high-heat start followed by lower temperature gives you the best of both worlds: gorgeous tops and perfectly cooked centers.

Trust me, these little tricks make all the difference in your vanilla peach muffins!

Can I make these vanilla peach muffins ahead of time?

Absolutely! I bake these the night before busy mornings all the time. Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Just add the glaze right before serving for the prettiest presentation.

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What’s the best way to store leftover muffins?

Keep your vanilla peach muffins in an airtight container at room temperature for up to 4 days.

For longer storage, I wrap them individually and freeze – they thaw beautifully and taste just as fresh!

Can I substitute the Greek yogurt in this recipe?

Yes! Sour cream works wonderfully, or you can use an equal amount of buttermilk.

Each creates slightly different textures, but all result in deliciously moist vanilla peach muffins.

How do I know when my muffins are perfectly done?

Look for golden-brown tops that spring back when lightly touched. A toothpick inserted in the center should come out clean or with just a few moist crumbs – completely clean means they might be slightly overbaked.

I’d be thrilled if you saved this recipe to your boards! You can find all my favorite baking inspiration and seasonal treats on my Pinterest page. I’m always sharing new ideas and kitchen tips that make baking more fun and delicious!

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How I Love to Serve My Vanilla Peach Muffins

These beauties shine at weekend brunches alongside fresh coffee, but I also pack them for afternoon picnics and school lunch treats.

During peak peach season, I love serving them warm with a pat of butter for breakfast, or alongside vanilla ice cream for an easy summer dessert.