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Three peach muffins made with Bisquick served on a white plate, with more muffins on a wire rack in the background.

Easy Peach Muffins (Made with Bisquick)

Chrysti Benner
These shortcut peach muffins give you a taste of summer any time of year! Full of chunks of peaches and topped with a sweet icing, the soft and fluffy muffins are a delicious breakfast or snack.
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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 15 minutes
Course Bread, Breakfast, Snack
Cuisine American
Servings 12 Servings
Calories 217 kcal

Equipment

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.

Nutrition

Serving: 1gCalories: 217kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 19mgSodium: 271mgPotassium: 108mgFiber: 1gSugar: 24gVitamin A: 193IUVitamin C: 3mgCalcium: 60mgIron: 1mg
Keyword Bisquick peach muffins, easy peach muffins, peach muffins, peach muffins with Bisquick, peach muffins with canned peaches, peach muffins with fresh peaches, peach muffins with icing, peach muffins with sour cream, summer peach muffins
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