Peach Peanut Butter Muffins

I’ve been loving the peach and peanut butter flavor combination lately and knew I wanted to try it in muffins next. I started with the base of my banana muffins and made a few changes to work in plenty of fresh peaches and peanut butter. I fully expected this one to take a few rounds of recipe testing, but the first batch turned out exactly how I wanted it. The peaches created a really moist, dense muffin with plenty of peach and peanut butter flavor throughout.

I used a few of my homemade staples in this recipe too, including my homemade peanut butter, brown sugar, vanilla extract, and vanilla salt. You can absolutely use what you already have, but I love when I can pull ingredients I’ve made myself right from the pantry and use them in another recipe.

Peach + Peanut Butter in Muffins

I originally started loving this combination in smoothies and recently turned it into a peach peanut butter chia pudding. Muffins felt like the next thing I needed to try.

For these, I used both mashed and chopped peaches. The mashed peaches become part of the batter and add a lot of moisture, while the chopped peaches leave little pieces of fresh peach throughout the muffins. The peanut butter works right into the batter too. I used ⅓ cup, which gives the muffins noticeable peanut butter flavor without losing the peach.

The Homemade Staples I Used

One of my favorite parts of making more pantry staples from scratch is getting to use them in recipes like this.

Homemade peanut butter: I used my homemade peanut butter right in the muffin batter.

Homemade brown sugar: This recipe uses ½ cup of light brown sugar. If you don’t have any on hand, it’s incredibly easy to make with sugar and molasses.

Homemade vanilla extract: I used a teaspoon of my homemade vanilla extract.

Homemade vanilla salt: Instead of regular kosher salt, you can use homemade vanilla salt here. It’s a small swap, but this is exactly the kind of baking recipe I love using it in.

A Moist, Dense Peach Muffin

These aren’t meant to be a super light, fluffy muffin. With two cups of fresh peaches between the mashed and chopped fruit, they came out moist and dense, which is exactly what I wanted.

Keep an eye on them toward the end of baking. Mine were ready once the tops were just golden. Because there’s so much moisture from the peaches, I wouldn’t judge them by color alone. You can check the center with a toothpick before pulling them from the oven.

One Bowl, Always

I am not the girl who mixes the wet and dry ingredients in separate bowls. I prefer to only dirty one bowl, so I typically add the wet ingredients first, mix everything together, and then add the dry ingredients.

If you prefer to mix everything separately, have at it. Honestly, every time I make muffins I probably add the ingredients in a slightly different order anyway. The one thing that stays the same is that I’m only using one bowl.

Peach Peanut Butter Muffins

Moist, dense peach peanut butter muffins packed with fresh peaches and creamy peanut butter. An easy one-bowl muffin for peach season.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast, Snack

Cuisine American

Equipment

• large mixing bowl
• Muffin pan
• Parchment paper liners
• Whisk or spoon
• Measuring cups and spoons
• Fork or potato masher

Ingredients

  

• 2 cups 240 g all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt or vanilla salt
• 1 cup mashed peaches
• 1 cup chopped peaches
• ½ cup 110 g packed light brown sugar
• 1 large egg
• ½ cup plain whole-milk yogurt
• ⅓ cup creamy peanut butter
• ¼ cup coconut oil melted
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350°F.
• Add the mashed peaches, brown sugar, egg, yogurt, peanut butter, and vanilla extract to a large mixing bowl. Mix until combined.
• Add the flour, baking soda, and salt directly to the bowl.
• Add the melted coconut oil and mix the batter until just combined.
• Fold in the chopped peaches.
• Line a muffin pan with parchment paper liners.
• Divide the batter evenly between the muffin cups.
• Bake for 20–25 minutes, watching carefully toward the end. Remove when the tops are just golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the muffins cool slightly before serving.

Video

Notes

• These muffins have a moist, dense texture from all of the fresh peach in the batter.
• I prefer to make my muffins in one bowl. I usually start with the wet ingredients, then add the dry ingredients directly to the same bowl. If you prefer to mix your wet and dry ingredients separately, you absolutely can. 
• I add the melted coconut oil after the flour and before the chopped peaches. Since the coconut oil is warm after melting, I prefer not to add it directly to the wet ingredients where it could come into contact with the egg.

Keyword peach peanut butter muffins, peach muffins, peanut butter muffins, fresh peach muffins, one bowl muffins

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A New Way to Use Peach + Peanut Butter

I love when one flavor combination turns into a completely different recipe. Peach and peanut butter started as something I was throwing into smoothies, and now I keep finding new ways to use it.

These muffins are a great way to mix up the usual routine and incorporate fresh, seasonal ingredients. I love finding simple ways to use what’s in season, especially when I can pull a few of my homemade staples out of the pantry too.