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Peach-Walnut Muffins

These satisfying muffins combine the sweetness of summer fruit and the warm spices of fall. Feel free to swap out the walnuts for almonds, pecans, or hazelnuts.

Serves 12
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
250 calories per serving


> 2 ripe peaches
> 2 1/4 cups all-purpose flour
> 1/2 tsp salt
> 2 tsp baking powder
> 1 tsp pumpkin pie spice
> 1 cup light brown sugar
> 6 tbsp vegetable oil
> 1 large egg
> 2/3 cup whole milk
> 1/2 cup chopped walnuts


Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners. Pit and finely chop the peaches.
In a large bowl, whisk the flour, salt, baking powder, pumpkin pie spice, and brown sugar until well combined. In a medium bowl, beat the vegetable oil, egg, and milk. Add wet ingredients to dry ingredients, stirring to combine. Gently fold in peaches and walnuts.
Divide batter among muffin cups. Bake 15–20 min., until toothpick inserted into centers comes out clean. Cool on wire rack 5 min. Remove muffins from pan and cool completely. Wrap individually in plastic and freeze up to 1 month.
Defrost in refrigerator overnight or microwave 2 min., until no longer cold in center.

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