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.
Equipment
- Muffin pan
- 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.
Tried this recipe?Let us know how it was!