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.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 351

Author Lily Ernst

Ingredients

Crumb topping

1/2 cup (65g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 tsp ground cinnamon
4 Tbsp 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 (190ml) milk
2 tsp vanilla extract
1 cup (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.
1/2 cup (65g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1/2 tsp ground cinnamon
Stir in the melted butter until all is moistened. Set aside.
4 Tbsp unsalted butter
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
2 & 1/2 cups (315g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp salt
In a medium bowl, mix together the vegetable oil and granulated sugar.
1/2 cup (125ml) vegetable oil, 1 cup (200g) granulated sugar
Whisk in the eggs, milk, and vanilla extract.
2 large eggs, 3/4 cup (190ml) milk, 2 tsp vanilla extract
Add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the peaches.
1 cup (heaping cup) diced 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