Easy Peach Muffins (Made with Bisquick)
These easy muffins are made with canned peaches (or fresh peaches, if you prefer) and Bisquick, so they’re super simple to whip up for a sweet breakfast or snack.
Soft and fluffy peach muffins are chock full of pieces of fruit, then topped with an easy icing. They’re a delicious bakery-style treat you can make at the last minute!
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We love peach baked goods in our home, and although I can never get enough of fresh peaches at their peak ripeness in summer, there are plenty of times when I rely on canned peaches throughout the year.
These peach muffins are the perfect example of how you can take super simple ingredients and use a shortcut recipe to transform them into a treat that looks like it came from a bakery.
They’re soft and fluffy, loaded with diced peaches, and then topped with a pretty drizzle of icing for a little extra finishing touch.
And since they’re made with Bisquick and a can of peaches, you can whip up a batch in minutes, no matter what time of year it is!
More Easy Peach Recipes:
Shortcut Homemade Peach Muffins
I love to make several varieties of Bisquick muffin recipes, because it’s just such an easy shortcut.
The trick, however, lies in what you add to the Bisquick. That’s because muffins made with Bisquick can start to taste like biscuits if you aren’t careful.
I almost always add some sour cream and vegetable oil to the baking mix, because the fat and acid help to give the muffins a soft and tender texture, so they practically melt in your mouth.
I add some sugar, cinnamon, and vanilla extract to give them the flavor of from-scratch baked goods.
Making recipes with canned peaches is a great shortcut, too. But for this recipe, you’ll want to make sure you drain them well and blot off the excess juice, otherwise you can end up with soggy muffins.
If you have fresh peaches to use up, simply peel and dice them. If they’re super juicy, you may want to blot them a bit.
More Bisquick Breakfast Recipes:
- Bisquick Sausage Muffins
- The Best Bisquick Biscuits
- Sweet Potato Bisquick Muffins
- Blueberry Bisquick Muffins
- Bisquick Banana Muffins
- Chocolate Chip Bisquick Muffins
- Bisquick Cheesy Muffins
- Bisquick Cinnamon Rolls
- Baked Donuts Made with Bisquick
How to Make Homemade Peach Muffins
It’s really easy to make this sweet treat.
Ingredients You’ll Need
- Bisquick baking mix
- Sugar
- Cinnamon
- Egg
- Sour cream
- Milk
- Vegetable oil
- Vanilla extract
- Peaches
- Powderd sugar
- Lemon juice
How to Make It:
Find the full printable recipe available below
Mix dry ingredients. First, you’ll whisk together the Bisquick, sugar, and ground cinnamon.
Add wet ingredients and peaches. Then, you’ll add in the egg, sour cream, milk, oil, and vanilla extract. Stir that to combine.
Then add in the diced peaches, stirring gently to incorporate them into the batter.
Bake. Then, you’ll divide the batter between the wells of a greased muffin pan and bake for about 18-20 minutes.
Cool and ice. Then, once the muffins are completely cooled, whisk together powdered sugar and lemon juice to make a smooth glaze.
Drizzle the icing over the tops of the muffins (I like to place them on a sheet of wax paper for easy cleanup afterward).
Let them sit for about 15 minutes, which will allow the icing to harden to a satiny smooth finish.
Then serve and enjoy!
Notes and Adaptations:
- You can use canned peaches or fresh peaches, depending on what you have on hand. If using canned sliced peaches, drain them very well. I drain them in a sieve, then blot them well with paper towels to absorb excess liquid. Then you can dice the canned peaches into smaller pieces.
- I like to use lemon juice in the icing, but if you don’t have any on hand, you can use milk instead.
- Store leftovers, covered, at room temperature for up to 3 days.
Recommended Equipment:
Easy Peach Muffins (Made with Bisquick)
Ingredients
For the Muffins:
- 2 cups Bisquick baking mix
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 egg
- 1/3 cup sour cream
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 15 ounce canned peaches, drained well and diced (or 1 1/4 cups peeled and diced fresh peaches)
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 400F. Spray a muffin pan with nonstick spray and set aside.
- In a medium mixing bowl, whisk together Bisquick, sugar, and cinnamon.
- Add in egg, sour cream, milk, vegetable oil, and vanilla extract. Use a silicone spatula or large spoon to stir well to combine.
- Gently stir in the diced peaches to incorporate.
- Use a cookie scoop or ice cream scoop to divide the batter between 12 wells of the prepared muffin pan. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the pan for about 10-15 minutes, then run a knife along the edge of the muffins and remove them from the pan to a wire rack to cool completely.
- Once the muffins are cooled, prepare the icing by whisking together powdered sugar and lemon juice in a small bowl until smooth.
- Use a spoon to drizzle the icing over the tops of the muffins. Then let them sit for about 10-15 minutes to allow the icing to dry and harden to a satiny finish.
Notes
- You can use canned peaches or fresh peaches, depending on what you have on hand. If using canned sliced peaches, drain them very well. I drain them in a sieve, then blot them well with paper towels to absorb excess liquid. Then you can dice the canned peaches into smaller pieces.
- I like using lemon juice in the icing because it gives it a little bit of a zippy flavor, but if you don’t have any on hand, you can use milk instead.
- Leftover muffins can be covered and stored at room temperature for up to 3 days.
Equipment
Nutrition
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