Fresh Peach-Pecan Muffins

I have been on a huge peach kick lately with the juiciest, ripest peaches to choose from in Alabama. I made these Peach-Pecan Muffins this weekend for my kids, and they were quite popular. This recipe can be made with whole wheat or all-purpose flour, and I used medium fresh peaches. Our medium peaches are huge, so you may want to add more if yours aren’t that large (see my picture below from instagram on the iphone). Also, feel free to omit the pecans if you wish, but they do make them pretty and add an additional touch of southern flavor.

Fresh Peach-Pecan Muffins

Cook Time:

25 minutes

Prep Times:

20 minutes


12 muffins


1 1/2 cups whole wheat or all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup butter, melted
1/4 cup skim milk
1 egg
3 to 4 medium peaches, peeled and diced


1. Preheat oven to 400F. Grease and flour 12 muffin cups or line with paper muffin liners.

2. Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together butter, milk, and egg in a separate bowl. Stir liquid mixture into the flour mixture and combine just until moistened. Fold in peaches. Spoon into muffin cups; sprinkle evenly with chopped pecans

3. Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Remove from pan and let cool.

25 thoughts on “Fresh Peach-Pecan Muffins”

  1. Alison, that just looks so delicious– and the photo is gorgeous! I’d kill to see that on my desk right now…

  2. Whoa! Those peaches are humongous! Those muffins sound just wonderful and I love that pecan topping. I’d love for you to stop by for the recipe swap I host every Wednesday to show off a recipe or two. Have a blessed day 🙂


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