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Peach Muffins with Crumb Topping

  • Author: Lily Ernst
  • Total Time: 45 minutes
  • Yield: 12


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.


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)


  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.


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

  • Prep Time: 20 min
  • Cook Time: 25 min
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American

Keywords: peach muffin recipe, peach crumb muffins

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