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, fluffy peach muffins packed with fruit and finished with a simple glaze. These bakery-style treats come together quickly with Bisquick and peaches—perfect for a last-minute breakfast or snack.
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We adore peach baked goods at our house. While fresh summer peaches are unbeatable, canned peaches are a handy shortcut year-round. These peach muffins show how a few simple ingredients can be transformed into a tempting treat that looks and tastes like it came from a bakery.
They’re tender and airy, full of diced peaches, and finished with a light icing for a pretty touch. Because the batter uses Bisquick and a can of peaches, you can prepare a batch in very little time—whenever the craving hits.
More Easy Peach Recipes:
- Peach Cobbler Dump Cake
- Easy Peach Bread
- Peach Bundt Cake from a Mix
- Peach Zucchini Bread
Shortcut Homemade Peach Muffins
Bisquick is a great shortcut for quick muffins, but the key is what you add to it. Without some extra fat and acid, Bisquick muffins can end up tasting more like biscuits.
I include sour cream and vegetable oil in this recipe. The sour cream brings acidity and moisture, while the oil adds tenderness. A touch of sugar, cinnamon, and vanilla gives the muffins a from-scratch flavor.
If you use canned peaches, drain them thoroughly and blot with paper towels to remove excess liquid—too much juice will make the muffins soggy. For fresh peaches, peel and dice; if they’re very juicy, blot them lightly before stirring into the batter.
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
- Bisquick Chocolate Muffins
How to Make Homemade Peach Muffins
These muffins are quick to assemble and bake. Below is an overview of the method and the ingredients you’ll need.
Ingredients You’ll Need
- Bisquick baking mix
- Sugar
- Cinnamon
- Egg
- Sour cream
- Milk
- Vegetable oil
- Vanilla extract
- Peaches (canned and drained, or fresh, peeled and diced)
- Powdered sugar
- Lemon juice
How to Make It:
Find the full printable recipe in the recipe card below
Mix dry ingredients. Whisk together Bisquick, sugar, and ground cinnamon in a medium bowl.
Add wet ingredients and peaches. Stir in the egg, sour cream, milk, vegetable oil, and vanilla until combined. Gently fold in the diced peaches so they are evenly distributed without overmixing.
Bake. Spoon the batter into a greased muffin pan (a cookie scoop works well) and bake at 400°F for about 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and ice. Let the muffins cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Whisk powdered sugar with lemon juice until smooth, then drizzle the glaze over the cooled muffins. Allow the icing to set for about 10–15 minutes for a satin finish.
Serve and enjoy.
Notes and Adaptations:
- You can use canned or fresh peaches. If using canned peaches, drain them well in a sieve and blot with paper towels before dicing to avoid excess moisture.
- The icing calls for lemon juice for a bright flavor; substitute milk if you prefer a milder glaze.
- Store leftover muffins covered at room temperature for up to 3 days.
Recommended Equipment:
- Muffin pan
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
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Preheat oven to 400°F. Spray a muffin pan with nonstick spray and set aside.
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In a medium mixing bowl, whisk together Bisquick, sugar, and cinnamon.
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Add egg, sour cream, milk, vegetable oil, and vanilla. Stir until combined.
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Gently stir in the diced peaches.
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Divide the batter among 12 muffin wells using a scoop. Bake 18–20 minutes, or until a toothpick comes out clean.
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Let muffins cool in the pan 10–15 minutes, then remove to a wire rack to cool completely.
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Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled muffins and let set 10–15 minutes.
Notes
- Drain canned peaches thoroughly and blot before dicing to prevent soggy muffins.
- Lemon juice adds brightness to the icing; use milk if you prefer a milder flavor.
- Store leftovers covered at room temperature up to 3 days.
Equipment
Nutrition
Nutrition info is automatically calculated and is not guaranteed for accuracy.
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