Looking for a way to enjoy fresh summer peaches? This peach muffin recipe is a great way to bake up a delicious breakfast treat. Made without refined sugar along with good quality ingredients, healthy peach muffins are the perfect way to start your day!
Do you love bakery style muffins, but not the loads of sugar, fat and calories that go with them. On average, a bakery or coffee shop muffin has around 500 calories and upwards of 50 grams of sugar.
These healthy peach muffins have ZERO grams of refined sugar, and are made with much healthier ingredients. Coming in at at just 167 calories a muffin, these are a much better alternative to those other sugar-laden muffins.
What you’ll need to make these peach muffins:
- All-purpose flour
- Granular monk-fruit sweetener, like Whole Earth
- Baking Powder
- Salt
- Unsweetened vanilla almond milk
- Unflavored coconut oil, like Carrington Farms
- Egg
- Vanilla
- Peaches – fresh, canned or frozen
- Swerve brown sugar substitute
- Butter
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make muffins with peaches?
- First, start by slicing and peeling your peaches if you are using fresh. The easiest way to peel peaches is to blanche them. You do this by placing a whole peach in boiling water for 45-60 seconds. Remove from boiling water, on to a towel to cool. This technique helps the skin of the peach easily peel away from the flesh.
- Make the peach muffin batter by combining the dry ingredients; flour, baking powder, salt in a bowl. Set aside. In another mixing bowl, combine the wet ingredients; milk, oil, egg, vanilla. Gradually add the dry ingredient to the wet ingredients making a batter. Fold in the diced peaches.
- Add the peach muffin batter to a prepared muffin tin. Top the muffins with a struesel crumble topping.
- Bake the muffins for 18-20 minutes at 375 degrees. Let the muffins cool for 10-15 minutes before enjoying.
How do I make a crumble topping for muffins?
To make a streusel crumble, you’ll need just a few simple ingredients. In a bowl, combine flour, brown sugar (I use Swerve brown sugar substitute to keep sugar-free), salt and melted butter. You can also add cinnamon.
Combine the ingredients together with a fork. The texture should be lumpy and gravel-like. Top each muffin generously with the streusel before baking.
This peach muffin recipe uses a streusel topping, which lends for a great texture and flavor. However, the topping is option and the muffins can be baked without it.
How do I get my muffins to rise higher?
One of the best ways to get your muffins to rise higher, or create a high dome top is to create extra space between the muffin cups. Using two muffin pans, try spacing the muffins in every other muffin cup. This will allow air to circulate better around each muffin allowing the muffins to rise higher.
Other tips to make sure your muffins rise properly:
- Bake the muffins at the proper temperature. 375 degrees is ideal for baking muffins with fruit in the batter.
- Fill the muffin cups to 3/4 full. Anything less and they will be shorter than normal, more than 3/4 full and the muffins will likely overflow the cup.
- Don’t wait too long to place the muffins in the oven, once the batter is mixed.
- Use room temperature ingredients. Overly cold or warm ingredients will affect the texture of the batter making it excessively thick or too thin.
- Don’t overmix your batter. When mixing the wet and dry ingredients together, mix until just combined. It’s okay to have a few lumps. Don’t vigorously whip or beat the batter until completely smooth. This will create flat and dry muffins.
How do I make healthy peach muffins?
Here are some ingredient substitutions and recommendations that will create a healthy peach muffin recipe:
- Peaches – these muffins are wonderful with fresh peaches, however, fresh peaches are typically available in summer months. In non-peak months, using canned or frozen peaches are a good option.
- Oil – I use unflavored coconut oil, which is a healthier option to vegetable oil. Using oil renders a very moist, fluffy muffin. If you want to remove the fat from these muffins, you can also use plain Green yogurt. Instead of 1/3 cup of oil, use 1/2 cup of Greek yogurt.
- Milk – I used an unsweetened vanilla almond milk for this muffin recipe. You can also use any other plant-based milk, or dairy-based milk.
- Sweeteners – I use Whole Earth granular monk fruit sweetener in the muffin batter and Swerve brown sugar substitute in the crumble topping. Both of these ingredients keep these peach muffins sugar free. If you would prefer to use traditional sugar products, keep the ratio 1:1. Note that using regular granular sugar and brown sugar will increase the calorie content of these muffins.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Love fresh peaches? Check out some of my other delicious peach recipes:
- Peach Overnight Oats
- Peach Coffee Cake
- Grilled Pork Tenderloin Rub with Grilled Peaches
- Peaches and Cream Pretzel Salad
- Layered Peach Dessert
- Peach Crisp
- Copycat Chick-fil-A Peach Milkshake
- Peach Margaritas
- Ginger Peach Moscow Mule
- Cake Mix Peach Cobbler
- Frozen Peach Daiquiri
Frequently asked questions about baking muffins:
Muffins baked with fruit can be left at room temperature, but will only keep for 2 days. For best results, store muffins in an airtight container in the refrigerator. Refrigerated muffins will keep for 5-7 days.
Yes, muffins freeze well. To freeze, wrap cooled individual muffins in plastic wrap. Store wrapped muffins in an airtight freezer bag or container. Frozen muffins will keep for up to three months frozen.
To bake moist muffins, use oil instead of butter. Also, don’t overmix the batter. Whipping or beating the batter will render very dry, flat muffins. Lastly, don’t overbake muffins. Muffins typically need just 18-20 minutes to bake.
While butter is good for flavor, using oil will give you a better, more moist muffin.
Yes, muffins can be left out overnight. Cover or store in an airtight container to prevent from drying out. Muffins will keep for 2 days at room temperature.
Love baking breads and muffins? Check out some of our most popular muffin and quick bread recipes:
- Cottage Cheese Blueberry Muffins
- Banana Protein Muffins
- Healthy Pumpkin Muffin Recipe
- Copycat Starbucks Lemon Loaf
- Healthy Chocolate Banana Bread
- Cinnamon Swirl Zucchini Bread
- Purple Ribbon Banana Bread
- Peanut Butter Banana Muffins
- Double Chocolate Banana Bread
- Strawberry Banana Bread
- Healthy Lemon Blueberry Loaf
- Healthy Carrot Cake Loaf
- Blueberry Coffee Cake with Sour Cream
If you loved this peach muffin recipe, check out some of our other muffin posts:
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Sugar Free Peach Muffins with Crumble Topping
Equipment
- Muffin Pan Ideal for just about any muffin or cupcake recipe, this Wilton muffin pan is an excellent tool for any baker.
- Silicone Baking Cups These silicone baking cups eliminate the need to use paper liners or greasy, non-stick cooking spray. Muffins slide right out and never stick!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granular monk fruit sweetener like Whole Earth
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened vanilla almond milk
- 1/3 cup unflavored coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup peaches peeled and diced
Streusel Topping:
- 1/2 cup all-purpose flour
- 3 Tablespoons Swerve brown sugar substitute
- 1/4 teaspoon salt
- 2 Tablespoons melted butter
Instructions
- Preheat oven to 375 degrees. Prepare a muffin tin with paper liners or silicone baking cups. Set aside.
- To a bowl, add the dry ingredients: flour, sweetener, baking powder and salt. Whisk together until combined.
- In a separate bowl, combine the wet ingredients; almond milk, egg, oil and vanilla. Whisk together until combined. Gradually add the wet ingredients to the dry ingredients using a whisk to combine. Do your best to not overmix.
- Using a rubber scraper, genty fold in the diced peaches.
- Spoon the batter into the prepared muffin tin, filling each cup to about 3/4 full.
- Struesel topping: in a bowl, combine the flour, brown sugar substitute and salt. Pour in the melted butter and mix together with a fork. Mixture will be crumbly and gravel-like. Top the batter of each muffin generously with the streusel crumble mixture.
- Place muffins in oven and bake for 18-20 minutes. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean and crumb-free the muffins are done.
- Let cool 10-15 minutes before enjoying.
Notes
Nutrition
My kids don’t like chunks in their muffins, I was wondering if I could do a puree of the fruit and add that to the wet ingredients and what I would need to omit if I did that….should I limit the amount of Almond milk or coconut oil because of the added liquid that would be the pureed fruit?
That’s a great question. I’ve never tested this recipe with peach puree. If I were to try this with puree, I wouldn’t change any of the ingredient amounts initially (either dry or wet ingredients – keep everything the same). The only thing I would recommend keeping an eye on is the baking time. The muffins may need 1-3 more minutes to bake. To test for doneness, insert a toothpick into the center of the muffin, if it comes out clean and crumb-free, the muffins can come out of the oven. If crumbs are still attached, bake for 1-3 more minutes, and then toothpick test again.
Good luck!
Erin