Julie Clark
Updated:
Peach Crumble Muffins
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These Peach Crumble Muffins are soft and full of fresh peach flavor, topped with a crunchy crumble and sweet glaze (swap vanilla for almond extract if you’d like).
This peach muffin recipe, peach crumb bars and peach bread, is amazing with fresh peaches when they are juicy and full of flavor. You can use canned peaches if you need to, just drain them before adding to the batter.
The Peach Muffin Recipe That Beats Coffee Cake
Summer, when there is an abundance of fresh fruit, is the time of year I think about my homemade muffins the most. Blueberry muffins with crumb topping and strawberry muffins are both made from the same base recipe. Many of you have made them and love them as much as we do. It’s such a versatile recipe!
Today I’m sharing a recipe for peach crumb muffins. They have a crumble topping and make an amazing breakfast, brunch or dessert, just like our easy peach blueberry cake. Especially when there are sweet juicy peaches in season.
The key to tender muffins is this: Don’t over mix the batter. Over mixing batter for muffins and quick breads can cause them to be tough and more “chewy”. Over mixing develops gluten strands which can make for a chewier muffin. Chewy can be good in certain yeast breads or cookies, but no one wants a chewy muffin.
Love peaches? Try our peach cinnamon rolls, peach crisp and peaches and cream cake.
Enjoy! -Julie
Do peaches need to be peeled for baking?
You don’t have to peel peaches for peach crumble muffins, but I 100% recommend it.
To easily peel the peaches, put a large pot of water on to boil. Once the water is boiling, drop the fresh peaches into the water and allow them to boil for 30 seconds.
Take the peaches out of the boiling water and immediately plunge them into a bowl of ice cold water. This will stop the cooking process, help the skin loosen and allow you to handle the peaches easily to remove the skin.
Peach Crumble Muffins
A muffin recipe for a summertime treat. These Peach Crumble Muffins boast a streusel topping and are made with fresh summer peaches.
Servings 14
Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Ingredients
For the muffins:
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup salted butter melted
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups diced fresh peaches peeled and pitted
For the crumble:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ cup salted butter melted
For the glaze:
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 425ºF. Place paper liners in a muffin pan. (You’ll need 14 liners.)
- In a large bowl, whisk together the sugar, milk, butter, egg and vanilla extract. ¾ cup granulated sugar , ½ cup 2% milk , ½ cup salted butter, 1 large egg, 2 teaspoons vanilla extract¾ cup granulated sugar, ½ cup 2% milk, ½ cup salted butter, 1 large egg, 2 teaspoons vanilla extract
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. 2 cups all-purpose flour , 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Add the dry ingredients to the wet ingredients and mix just until barely combined. There may still be bits of flour in the mixture and that’s ok. It’s important not to overmix.
- Add the diced fresh peaches (drained of any juice) to the muffin batter and fold gently to combine until the mixture looks even. 2 cups diced fresh peaches2 cups diced fresh peaches
- Use a cookie scoop to divide the batter between the muffin cups. (14 muffins work best. You can make 12, but they will overflow the tops just slightly.)
- In a small bowl, mix together the flour, brown sugar, cinnamon and melted butter. As the butter hardens, you’ll be able to create little “crumbles” of the mixture. Sprinkle the crumbles overtop the muffin batter. If you only have 12 muffins, you may have some of the crumble mixture leftover. ¾ cup all-purpose flour , ½ cup brown sugar , ¼ teaspoon cinnamon, ¼ cup salted butter¾ cup all-purpose flour, ½ cup brown sugar, ¼ teaspoon cinnamon, ¼ cup salted butter
- Bake at 425ºF for for 5 minutes, then without opening the oven, lower the temperature to 350ºF and bake for an additional 13-15 minutes or until a toothpick stuck in the center of the muffin comes out clean. Allow the muffins to cool.
- When the muffins are cool, whisk together the powdered sugar, heavy cream and vanilla. Whisk until smooth. Drizzle the glaze over the cooled muffins. 1 cup powdered sugar, 3-4 tablespoons heavy cream, ½ teaspoon vanilla extract1 cup powdered sugar, 3-4 tablespoons heavy cream, ½ teaspoon vanilla extract
Notes
Store the peach muffins in an airtight container at room temperature for up to 2 days, then refrigerate any leftovers for up to another 2 days. Freeze any muffins you may have after this point.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 14 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 313kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 175mg | Potassium: 117mg | Fiber: 1g | Sugar: 29g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
How to Make Peach Crumble Muffins: Step by Step
In a large bowl, stir together the sugar, milk, butter, egg and vanilla extract.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and mix with a rubber spatula just until barely combined. There may still be bits of flour in the mixture and that’s ok. It’s important not to over mix.
Add the diced fresh peaches (drained of any juice) to the muffin batter and fold gently to combine until the mixture looks even.
Use a cookie scoop to divide the batter between the muffin cups. (14 muffins work best. You can make 12, but they will overflow the tops just slightly.)
In a small bowl, mix together the flour, brown sugar, cinnamon and melted butter.
Sprinkle the crumbles overtop the muffin batter. If you only have 12 muffins, you may have some of the crumble mixture leftover.
Bake at 425ºF for for 5 minutes, then without opening the oven, lower the temperature to 350ºF and bake for an additional 13-15 minutes or until a toothpick stuck in the center of the muffin comes out clean.
When the muffins are cool, whisk together the powdered sugar, heavy cream and vanilla. Whisk until smooth. Using a spoon, drizzle the glaze over the cooled peach crumble muffins.
