These Peach Cinnamon Muffins are a delightful twist on a classic cobbler, offering a sweet, fruity breakfast or snack without the guilt.
Packed with wholesome ingredients like applesauce, brown sugar, and fresh peaches, they provide a good source of fiber and healthy fats while staying light.
Quick, easy, and satisfying, they’re perfect for everyday baking.
Cinnamon Peach Muffins
Equipment
- 2 muffin tins (standard, 12-cup each)
- 16 cupcake liners
- 1 large mixing bowl
- 1 medium mixing bowl
- Whisk or fork
- Measuring Cups and Spoons
- Spatula
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 3 large eggs room temperature
- 1 cup brown sugar lightly packed
- 3 cups peeled and chopped fresh peaches
- 1 peach sliced (for topping)
- 1 tablespoon cinnamon sugar for topping
Instructions
- Preheat Oven and Prepare Pans: Start by preheating your oven to 400°F (200°C). This ensures your muffins bake evenly and rise properly. While the oven heats, line two standard 12-cup muffin tins with 16 cupcake liners. The liners prevent sticking and make the muffins easy to remove. Set the pans aside on a flat surface, ready for batter.
- Combine Dry Ingredients: In a large mixing bowl, measure and combine 3 cups of all-purpose flour, 1 tablespoon of ground cinnamon, 1 teaspoon of baking soda, and 1 teaspoon of salt. Whisk these ingredients thoroughly to evenly distribute the baking soda and cinnamon. This step ensures that every bite of muffin has consistent flavor and proper rise.
- Mix Wet Ingredients: In a separate medium bowl, add 1 cup of unsweetened applesauce, 1/4 cup of vegetable oil, and 3 large eggs at room temperature. Add 1 cup of lightly packed brown sugar. Use a whisk or fork to blend everything until smooth and fully combined. The mixture should be slightly glossy and free of large sugar clumps, creating a light, airy texture for your muffins.
- Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Aim to leave a few small streaks of flour and lumps in the batter; overmixing can make the muffins dense and tough. The batter should be thick but scoopable.
- Fold in Fresh Peaches: Carefully fold in 3 cups of peeled and chopped peaches. Use a gentle folding motion to evenly distribute the fruit without breaking it apart. This step ensures each muffin will have juicy, tender peach pieces, giving every bite a natural sweetness and fruity aroma.
- Portion Batter into Muffin Cups: Evenly divide the batter among the 16 prepared cupcake liners. Use a spoon or ice cream scoop to ensure each cup has roughly the same amount of batter. This promotes uniform baking so all muffins finish at the same time.
- Add Toppings: Place a single peach slice on top of each muffin for a decorative touch and extra flavor. Sprinkle 1 tablespoon of cinnamon sugar evenly over the tops. This not only adds visual appeal but also creates a lightly sweet, slightly crunchy finish when baked.
- Bake the Muffins: Transfer the muffin tins to the preheated oven. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on the muffins toward the end of baking to avoid over-browning. The tops should be golden brown, slightly firm, and spring back when lightly pressed.
- Cool Before Serving: Once baked, remove the muffins from the oven and let them cool in the pans for about 5 minutes. Then transfer the muffins to a wire rack to cool completely. Cooling prevents soggy bottoms and ensures the muffins maintain a tender, fluffy texture.
- Serve and Enjoy: Serve these muffins warm or at room temperature. They are perfect as a breakfast treat, snack, or dessert. For an extra indulgent touch, pair them with a light spread of butter or a dollop of yogurt. Store leftovers in an airtight container for up to three days to maintain freshness.
Notes
- Use ripe, juicy peaches for the best flavor; they add natural sweetness and moisture.
- If peaches are slightly underripe or firm, briefly sauté them in a pan with a teaspoon of sugar to soften before folding into the batter.
- For a healthier twist, substitute half of the all-purpose flour with white whole wheat flour or oat flour.
- Avoid overmixing the batter once wet and dry ingredients are combined; small lumps are okay and help maintain fluffy muffins.
- Muffins are best eaten within 24 hours for peak freshness, but they can last up to three days in an airtight container.
- Cinnamon sugar on top can be adjusted to taste or replaced with a light sprinkle of crushed nuts for extra texture.
Chef’s Secrets for Perfect Muffins
The secret to these Peach Cinnamon Muffins lies in balancing moisture, sweetness, and texture.
Using applesauce instead of butter not only reduces saturated fat but keeps the muffins tender and moist.
Folding in peaches gently prevents them from breaking apart and turning the batter into mush.
Room-temperature eggs ensure smooth incorporation into the wet mixture, improving rise and fluffiness.
For a golden crust with a light crunch, lightly sprinkle cinnamon sugar on top and avoid overbaking, as this preserves the soft interior while creating a visually appealing, slightly caramelized finish.
Serving Suggestions for Any Occasion
These muffins are versatile enough to serve any time of day.
Pair warm muffins with a cup of herbal tea or coffee for a comforting breakfast.
They also make a great snack on the go, perfect for lunchboxes or mid-afternoon cravings.
For a slightly indulgent touch, spread a thin layer of almond butter or Greek yogurt on a warm muffin.
They are equally delightful served chilled with fresh fruit for brunch or light dessert.
Storage Tips for Freshness
To maintain freshness, store cooled muffins in an airtight container at room temperature for up to three days.
Avoid stacking them while still warm to prevent soggy tops.
For longer storage, wrap muffins individually in plastic wrap or parchment paper and freeze for up to two months.
When ready to enjoy, thaw at room temperature or warm in the oven at 350°F (175°C) for 5–7 minutes to revive their soft, fluffy texture.
Frequently Asked Questions
1. Can I use frozen peaches instead of fresh?
Yes, frozen peaches can be used, but thaw and drain them thoroughly to prevent excess moisture from making the muffins soggy.
Pat them dry with paper towels before folding into the batter.
2. Can these muffins be made vegan?
Absolutely! Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based oil.
The applesauce keeps the muffins moist while maintaining a light texture.
3. Can I substitute brown sugar with another sweetener?
You can substitute with coconut sugar, maple syrup, or honey, though adjustments may be needed.
If using liquid sweeteners like honey, reduce applesauce slightly to maintain proper batter consistency.
4. How can I prevent muffins from sticking to liners?
Use high-quality cupcake liners or lightly grease the liners with oil or nonstick spray.
Avoid peeling muffins immediately; letting them cool slightly helps them release cleanly.
5. Can I make mini muffins instead?
Yes! Reduce baking time to 12–15 minutes and check doneness with a toothpick.
Mini muffins are perfect for portion control, kid-friendly snacks, or party platters.
