Recipe By Karis
Published Jun 19th
Prep 15m Cook 20m Additional 10m Ready In 45m
Servings 16 muffins Calories 418.1

Made with fresh peaches, these are the best!

Recipe Ingredients

  • 2 cups white sugar
  • 1 ¼ cups vegetable oil
  • 3 eggs, lightly beaten
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups peeled, pitted, and chopped peaches
  • ⅓ cup brown sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, softened
  • 1 teaspoon ground cinnamon

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 muffin cups or line with paper liners.
  2. 2 Beat white sugar, vegetable oil, and eggs together in a bowl using an electric mixer on medium until creamy. Mix 3 cups flour, 1 teaspoon cinnamon, baking soda, and salt together in a large bowl. Gradually beat flour mixture into egg mixture until batter is just combined; fold in peaches. Spoon batter into prepared muffin cups.
  3. 3 Mix brown sugar, 2/3 cups flour, butter, and 1 teaspoon cinnamon together in a bowl until crumbly; sprinkle over batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

  • Calories 418.1
  • Carbohydrate 54.1 g
  • Cholesterol 42.5 mg
  • Fat 21.1 g
  • Fiber 0.9 g
  • Protein 4.2 g
  • Saturated Fat 4.8 g
  • Sodium 260.5 mg
  • Sugar 32 g

Chef's Notes

This can also be made as a bread, but will have to bake for 50 to 60 minutes in a 9x5-inch loaf pan.


  1. OMG! sooooo good - making another batch this weekend at my husbands request - absolutely delicious
  2. I made this twice - once with fresh and once with canned peaches. The muffins are delicious either way. The recipe makes far more muffins than stated. It makes an even 24. Before I added the peaches, the batter seemed far too thick - so much so, that I thought I had made a mistake - Read more ...
  3. Delicious muffins. I would consider it more of a cake than a muffin though. I cut the sugar down to 1.5 cups and it is still sweet. I made 18 muffins using regular muffin tins. Also I added some quick oats to the topping. It is a great base muffin recipe that you can substitute - Read more ...
  4. No changes made. I used fresh peaches from our tree and with the streusel topping they were fabulous! I made 24 -26 muffins with this recipe. I'll definitely make this again.
  5. I made these with my 7 year-old nephew. It was easy and fun to make and everyone loved them.
  6. These are very good. I used a pan that makes large muffins and they were a little dry. I used a pan for regular sized muffins the next time and they were perfect. Either I cooked the first batch a little too long or the recipe isn't suitable for large muffins. I'll definitely make these - Read more ...
  7. These were fabulous! Very moist and easy to make. Thinking I might try substituting apples for the peaches next time. Great base muffin mix!!
  8. If I could give these 6 stars I would! They're moist and yummy-I think a perfect breakfast muffin or dessert. I'm also thinking they would be great with a scoop of vanilla ice cream for dessert. I changed the servings to 6 and used those measurements to make 6 large muffins. I made them in - Read more ...
  9. Even my fussy family members that swore they didn't like peaches enjoyed these. The servings are for 16 muffins which is too much for a standard 12 muffin tin. We made 6 jumbo muffins and 12 minis and it was perfect. Nice flavor and moist texture. The seasonings didn't overpower the yummy peaches.
  10. took much much longer to cook; overflowed in the muffin cups; not that tasty either