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Spiced Peach Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Spiced Peach Muffins Recipe

These muffins are big, high-crowned affairs that seem to explode right out of the muffin cup. We make them here with peaches, but they're also delightful made with blueberries, blackberries, or raspberries.

At a glance

about 2 dozen muffins


Choose your measure:

  • 4 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 4 1/2 teaspoons baking powder
  • 2 cups dark brown sugar
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 3/4 cup vegetable oil
  • 1 1/4 cups milk
  • 4 peaches, diced (not peeled) or 3 cups small whole berries or other fruit, diced*
  • 1/4 cup granulated sugar, for topping
  • *Substitute Peach Jammy Bits for some of the fresh peaches, if desired.


  1. Preheat the oven to 375°F. Lightly grease two standard muffin pans; or line with muffin cups, greasing the cups.
  2. Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl.
  3. Whisk together eggs, vegetable oil, and milk. Stir into the dry ingredients.
  4. Gently fold in the fruit.
  5. Heap the batter into the muffin pan; the cups will be very full. Sprinkle sugar on top of each muffin.
  6. Bake the muffins for 24 to 26 minutes, or until they're golden, risen high, and spring back when touched in the center. Note: Muffins baked without liners will bake and brown more quickly than those baked with liners.
  7. Remove the muffins from the oven, and cool them on a rack. Store, well-wrapped, on the counter for 3 days; or freeze for up to 3 months.