Easy Freezer-Friendly Peach Muffins
These easy freezer-friendly peach muffins are perfect for anytime snacking, featuring a moist texture with juicy peach chunks and a subtle cinnamon-vanilla flavor. They freeze well and are quick to prepare, making them a convenient homemade treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Cuisine: American
Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup (150 grams) sugar (can substitute coconut sugar)
- ½ cup (115 grams) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 grams) plain Greek yogurt (use dairy-free yogurt for vegan)
- 1 ½ cups diced fresh or frozen peaches (about 2 medium peaches), thawed and patted dry if frozen
- Optional: A handful of chopped walnuts or pecans
Instructions
- Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- In a separate bowl, combine the wet ingredients: sugar, melted butter (slightly cooled), eggs, vanilla extract, and Greek yogurt. Whisk until smooth and creamy.
- Slowly pour the wet mixture into the dry ingredients and gently fold using a spatula. Do not overmix; a few lumps are okay.
- Fold in the diced peaches and nuts if using, stirring just until distributed.
- Spoon the batter evenly into the muffin cups, filling about ⅔ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- For freezing: Once cool, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Label with the date.
- To warm up: Remove muffins from freezer, unwrap, and microwave for 30-45 seconds or warm in a 350°F (175°C) oven for 10 minutes.
Notes
Do not overmix the batter to keep muffins tender. Use room temperature eggs and yogurt for best results. Drain frozen or canned peaches well to avoid soggy muffins. Rotate muffin tin halfway through baking for even cooking. Test muffins with a toothpick starting at 18 minutes. For extra peach flavor, add peach extract or sanding sugar on top before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: peach muffins, freezer-friendly muffins, easy peach muffins, homemade muffins, quick snack, peach recipe, baking, cinnamon peach muffins