These large bakery-style peach muffins are soft and moist, loaded with chunks of juicy peaches, and crowned with the most delicious crispy crumb topping. It’s like crumb cake meets peach muffins in one delicious and easy-to-make recipe! Peach muffin with crumb topping on a plate with two peach slices.

Why this recipe is so great:

  • Easy to make – This recipe is completely made by hand. There is no mixer required. All you need is a few bowls, a whisk, and a spatula. There are no fancy ingredients. If you have fresh, frozen, or canned peaches on hand, you can whip up these muffins in a matter of minutes.
  • Perfect texture – The muffins are moist, fluffy, and tender. The crispy crumb topping adds a perfect contrast to the softness of the muffins.
  • Tastes amazing – The taste is rich and buttery with a subtle scent of vanilla and a flavor explosion of peaches. The topping is sweet with a warm hint of cinnamon spice.

Peach crumb muffins on a white plate with a peach and flowers in the back.

How to make peach muffins:

(the ingredient amounts are listed in the printable recipe card further below)

process shots of how to make peach crumb muffins

  1. In a small bowl, toss together the flour, granulated sugar, and cinnamon. Stir in the melted butter until all is moistened. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a medium bowl, mix together the vegetable oil, granulated sugar, eggs, milk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the peaches.
  5. Divide the batter into a paper-lined muffin pan. The paper liners will be full.
  6. Sprinkle the streusel on top. Bake at 375F for 25 minutes or until a toothpick inserted into the center comes out clean.

Peach muffin batter in a muffin pan then with crumb topping.

FAQ:

Can I use under-ripe peaches for muffins?

You can but it won’t be very flavorful or sweet. Toss the peaches in a tablespoon of sugar and 1/8 teaspoon of almond extract to sweeten and enhance the peach flavor.

Can you freeze peach muffins?

Yes, you can. Peach muffins can be frozen for up to 3 months if properly stored.

Do you peel peaches for muffins?

You don’t have to. I do because I don’t like the skin, but it’s fine if you prefer to leave the skin on.

How can I enhance the peach flavor in muffins?

Add 1/8-1/4 teaspoon of almond extract if you want to bring out the natural peach flavor in the fruit. A peach crumb muffins with a big bite missing on a plate.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

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Peach Muffins with Crumb Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 minutes
  • Yield: 12
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These large bakery-style peach muffins are soft and moist, loaded with chunks of juicy peaches, and crowned with the most delicious crispy crumb topping.

Ingredients

Crumb topping

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 tsp ground cinnamon
  • 4 tbsp (60ml) unsalted butter, melted

Muffin batter

  • 2 1/2 cups (315g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (125ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 3/4 cup (188ml)milk
  • 2 tsp vanilla extract
  • 1 heaping cup diced peaches (about 2 medium peaches)

Instructions

  1. Preheat oven to 375F and line a muffin pan with paper liners.
  2. In a small bowl, toss together the flour, granulated sugar, and cinnamon for the crumb topping. Stir in the melted butter until all is moistened. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a medium bowl, mix together the vegetable oil, granulated sugar, eggs, milk, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the peaches.
  6. Divide the batter into the prepared muffin pan. The paper liners will be full. Sprinkle the streusel on top.
  7. Bake at 375F for 25 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days.