strawberry

Hey there! I’m so happy to share these strawberry peach muffins with you. These simple muffins are so much better than anything store-bought. Quick and easy, they make the perfect grab and go breakfast or afternoon snack.

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.

You may also be interested in my easy blueberry muffins and cherry muffin recipe as well.

For ease of browsing, you can find all of my muffin recipes in one place.

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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. 

Why you need to make these 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.

Ingredients

These muffins are made with common pantry ingredients, plus fresh strawberries and peaches.

• Vanilla – Pure vanilla extract, try to avoid the imitation stuff.
• 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

The muffin method, which isn’t just for muffins, is basically this:

1. Whisk dry ingredients together in a medium bowl.
2. Mix wet ingredients together in a separate bowl.
3. Pour wet ingredients into dry ingredients.
4. Stir until flour is mostly incorporated, then gently fold in fruit.
5. 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.

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.

Strawberry peach muffin Q&A

Here are some answers to frequently asked questions about muffins.

Variations

• 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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Thanks for stopping by! Have a delicious day 💗

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

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