Quick and easy, strawberry peach muffins make the perfect grab and go breakfast or afternoon snack. Get the best of the summer produce and bake up a batch of these delicious muffins. Full of fresh strawberries and peaches, they are a delicious way to start the day.
I’ll give you variations and substitutions where I can. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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Why you should make this recipe
- Quick & Easy – This recipe will take you just over 30 minutes, start to finish.
- Versatile – Muffins are great for breakfast or an afternoon snack, plus you can change them up in a dozen different ways.
- Freezable – Muffins freeze like a champ, so you can stash some away for later.
Strawberry peach muffins
Whether you are a beginner level baker or a seasoned pro, this recipe works for everyone. Muffins are a great starting point for those that are new to baking because they don’t require anything more than a bit of mixing and stirring.
Strawberry and peach seasons overlap for only a few weeks, so it’s the perfect time to make these muffins. They are easy enough to make during the week for a quick breakfast or afternoon treat, but they are also great for slower paced weekend mornings.
These muffins are made with common pantry ingredients, plus fresh strawberries and peaches.
- Vanilla – Pure vanilla extract gives the muffins great flavor.
- Sugar – Just a touch of sweetness, not too much.
- Baking powder – This makes the muffins rise nice and tall.
- Salt – all baked goods need salt, I use Diamond Crystal kosher salt.
- Buttermilk – Buttermilk gives these muffins great flavor.
- Flour – Regular all purpose flour.
- Eggs – Eggs provide stability and structure.
- Butter – Melted and cooled, unsalted butter.
- Strawberries – A big handful of ripe strawberries go into each batch.
- Peaches – One or two large peaches, or a few small ones will do.
How to make muffins – the muffin method
Here’s a quick summary of how to make strawberry peach muffins. Please see the recipe card at the bottom of this post for the full recipe. The muffin method, which isn’t just for muffins, is basically this:
- Whisk dry ingredients together in a medium bowl.
- Mix wet ingredients together in a separate bowl.
- Pour wet ingredients into dry ingredients.
- Stir until flour is mostly incorporated, then gently fold in fruit.
- Portion muffin batter into cups and bake.
One word of advice when making muffins – make sure that the wet ingredients are room temperature before you start.
Why this matters – If the wet ingredients are cold, the melted butter will immediately clump up instead of incorporating properly into the mixture. When everything is room temperature, this doesn’t happen.
Strawberry peach muffin FAQ’s
Muffins really are best the day they are made. They will be ok the next day, but by day 3, consider cutting them open and toasting them.
YES. These two flavors pair REALLY well together, in fact. Pair them together to make any number of things from muffins to crumbles and cobblers.
Muffins freeze really well. Freeze some for cooler days when these fruits are no longer in season.
Yes. If using frozen fruit for your muffins, make sure to thaw and drain it very well. Frozen fruit tends to be watery and you don’t want that extra moisture in the batter. Place it in a colander and let it drain as it thaws, then pat dry with paper towel or clean kitchen towels.
Helpful tools and equipment
In addition to mixing bowls, measuring cups and spoons, you’ll also need a few more basics. Here are a couple of items that I use when making these muffins with strawberries and peaches.
I prefer using a rubber spatula to stir the batter, as it’s easier to scrape the bottom of the bowl to incorporate the flour instead of stirring with a spoon.
To ensure equal-sized muffins, I use this cookie scoop to portion muffin batter.
Nonstick muffin pans are perfect for those who don’t want to use paper liners. This pan is great because of the wider edges that allow you to grip the pan without accidentally sticking your thumb into a muffin.
For those looking for an uncoated muffin pan, I go straight to commercial bakeware, like this traditional muffin pan. There is no non-stick coating on this pan, so no worries about scratching it.
I am a big fan of these brown tulip style baking papers. They are used in these photos. I would not recommend silicone pans for muffins, as they don’t brown very well.
Variations and substitutions
- For a similar muffin, you can swap the strawberries to make blueberry peach muffins with streusel topping instead of the coarse sugar.
- If the peaches don’t look great, but nectarines do, use them for a similar result.
- Swap peaches for plums or apricots.
- Omit coarse sugar on top and replace it with cinnamon streusel topping (see recipe for banana muffins)
- No buttermilk? No problem. I’ve used regular milk and been successful, or you can use the same amount of plain yogurt.
- To make your own buttermilk: add 1 tablespoon of white vinegar or lemon juice to a one cup measuring cup, then fill with milk. Stir and let it sit for 5 – 10 minutes before using.
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- 2 cups all purpose flour, spooned and leveled // 240 grams // 8.5 ounces
- 2 teaspoons baking powder
- 1/2 teaspoon salt (I use Diamond Crystal kosher salt)
- 1/2 cup buttermilk, room temp // 120 ml
- 2 eggs, room temp
- 2 teaspoons vanilla extract
- 3/4 cup granulated sugar // 180 ml
- 8 tablespoons unsalted butter, melted and cooled // 1 stick // 113g
- 1 cup fresh strawberries, cleaned and diced // 166g
- 1 cup fresh peaches, peeled and diced // 168g
- 1/4 cup coarse sanding sugar for topping, optional, but recommended // 50g
- Preheat oven to 400°F (375°F with convection) /200°C / Gas mark 6.
- Line a muffin tin with papers, butter and flour the pan or coat with nonstick baking spray. Whichever method you prefer.
- Combine flour, baking powder and salt in a medium mixing bowl, whisk to combine and set aside.
- Add buttermilk, eggs, vanilla, sugar and butter in separate bowl and whisk well to combine.
- Pour wet ingredients over dry ingredients. Gently stir with a spatula until not quite fully mixed.
- Add diced peaches and strawberries by folding in with a spatula, making sure to scrape the bottom of the bowl. Do not overmix - this will make your muffins tough.
- Fill muffin papers 2/3 full. Sprinkle the tops of each muffin with a teaspoon of coarse sugar.
- Bake for 18 - 22 minutes, or until a tester comes out with only a few moist crumbs on it.
- Let muffins cool in tin for 5 minutes before removing to a cooling rack to cool completely.
If using frozen fruit: Make sure to thaw and drain it very well. Frozen fruit tends to be watery and you don’t want that extra moisture in the batter. Place it in a colander and let it drain as it thaws, then pat with paper towel or clean kitchen towels.
Serving Size:1 muffin
Amount Per Serving: Calories: 235Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 203mgCarbohydrates: 35gFiber: 1gSugar: 19gProtein: 4g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 💗
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