Peach Muffins with Crumb Topping
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!
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.
How to make peach muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- In a small bowl, toss together the flour, granulated sugar, and cinnamon. Stir in the melted butter until all is moistened. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, mix together the vegetable oil, granulated sugar, eggs, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the peaches.
- Divide the batter into a paper-lined muffin pan. The paper liners will be full.
- Sprinkle the streusel on top. Bake at 375F for 25 minutes or until a toothpick inserted into the center comes out clean.
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.
You might also like:
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintPeach Muffins with Crumb Topping
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
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
- Preheat oven to 375F and line a muffin pan with paper liners.
- 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.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, mix together the vegetable oil, granulated sugar, eggs, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the peaches.
- Divide the batter into the prepared muffin pan. The paper liners will be full. Sprinkle the streusel on top.
- 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.
Nutrition
- Serving Size:
- Calories: 348
- Sugar: 27 g
- Sodium: 117.7 mg
- Fat: 14.1 g
- Carbohydrates: 51.6 g
- Protein: 5 g
- Cholesterol: 41.5 mg
I used olive oil and it was a little dry but very tasty….im going to use avocado oil next time
I don’t think it was the oil. It was more likely slightly over baked. I would take it out of the oven a few minutes earlier.
These look perfect for a bake sale I’m doing for the Legion. Any way I could double the recipe?
Yes, go ahead and double away!
Another fabulous muffin recipe from Little Sweet Baker! They are not too sweet and have lots of peach flavor. I added the almond extract. My husband loves them too! I’m making them again today 🙂
Really enjoyed these muffins. Professional look and flavor. Batter was quite thick, so I wasn’t sure, but they baked beautifully. Delicious! Thank you.
You’re very welcome, DJ:) So glad you liked it and thank you for your kind words!
Can I use buttermilk instead of milk? Also do you have weighted measurements? Hope I can try this recipe
Yes, you can use buttermilk and there is weighted measurements for the dry ingredients. Hope that helps. Enjoy!
Absolutely delicious. Followed the recipe exactly and the muffins were perfect.
Thank you for your kind words! I’m so glad you enjoyed the muffins:)
Muffins were really tasty. The milk is missing from step 3. What size muffin tin did you use. I got 15 muffins and had a lot of topping left.
I used a regular-sized muffin pan. Now I do fill all the way to the top to get 12 large muffins. Thank you for your feedback! (and for catching my typo:))
Must the peaches be pealed. I love all your recipes
Thank you and no, they do not! I hope you enjoy the muffins:)
Can you use canned sliced peaches in juice concentrate?
Yes, just pat the slices dry and chop them before adding to the batter. Enjoy!