Peach Crumb Muffins are fluffy homemade muffins perfect for breakfasts and snacks. Moist and flavorful muffins loaded with fresh summery peaches, finished with sweet, buttery, cinnamon streusel crumb topping and vanilla glaze are the best muffin recipe ever!
It’s such a simple and super versatile recipe. To tell the truth, these muffins are just a twist on my favorite go-to muffin recipe- Blueberry Muffins with Streusel Crumb Topping!
Peach Crumb Muffins
Crumb Muffins are my favorite, super easy, throw-together-in-minutes, and crazy delicious muffin recipe. That’s the reason I share a few so far. It all started with my classic Blueberry Muffins, then I made lemon version – Lemon Blueberry Muffins and Apple Pie Muffins.
I like to bake any of these crumb muffins for lazy weekend breakfasts or unexpected guests. Although, they are simple enough to make in the morning for breakfast, they don’t lack flavor for sure.
These Peach Crumb Muffins are just a new, summer version of my favorite muffins. They’re moist, tender, loaded with sweet juicy peaches and the crumbly cinnamon streusel topping takes them over the top! If you are peach lover, don’t worry! There is no shortage of peaches in these muffins. Every single bite of full of them.
There are no secret ingredients in this muffin recipe and nothing fancy about them. You need just a few basic ingredients to make one outrageous morning breakfast.
No fancy equipment needed for this easy muffin recipe, too!!! Making Peach Crumb Muffins is as simple as whisking dry ingredients together, then whisking the wet ingredients together, and then combining wet and dry mixture in one simple batter, and finally folding in a lot of peaches.
Crumb topping with butter, brown sugar, cinnamon and flour is ready in a minute and goes perfectly with peaches! And don’t forget sweet vanilla glaze.
Peach Crumb Muffins are perfect summer breakfast! Enjoy!
Peach Crumb Muffins
Prep Time: 15 minutes- Cook Time: 20 minutes
- Total Time: 40 minutes
Yield: 18 muffins 1x
Category: breakfast
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Peach Crumb Muffins are fluffy homemade muffins perfect for breakfasts and snacks. Moist and flavorful muffins loaded with fresh summery peaches, finished with sweet, buttery, cinnamon streusel crumb topping are the best muffin recipe ever!
Ingredients
For Streusel Topping:
- 1 cup all-purpose flour
- ¼ cup sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon (or more to taste)
- 6.5 Tablespoon unsalted butter-melted
For Peach Muffins:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs (or 3 small)
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 and 1/3 cups peeled, chopped peaches divided (1 and 1/3 cups goes in the batter and 1 cup for topping)
- 1–2 Tablespoon flour
Glaze:
- 1 cup powdered sugar
- 1–2 Tablespoons milk
- ¼ teaspoon vanilla
Instructions
- Preheat oven to 400 F degrees and line cupcake pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour, sugar, brown sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
- To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl whisk together sugar and eggs until combined. Whisk in yogurt, oil and vanilla extract (mixture should be pale and yellow)
- Fold wet ingredients into dry ingredients and whisk everything together.
- Reserve 1 cup of peaches for topping. Place remaining peaches in a small bowl, dust with 1 tablespoon flour and toss them until all peaches are coated with thin layer of flour and then fold them really gently in the batter.
- Spoon batter into prepared muffin tins, filling 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining peaches and press a handful of the crumb topping into the top of each muffin, crumbling the topping with your hands to make some big chunks.
- Place them in the oven and bake for 5 minutes at 400 F degrees, then keeping the muffins in the oven, lower the oven temperature to 375 F degrees and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
- To make the glaze stir together powdered sugar, vanilla and milk. If it’s too thin add more powdered sugar, if it’s too thick add more milk. Drizzle over muffins.
28 comments
The blueberry crumb muffins are delicious and I’m certain these peach ? ones will be too!
★★★★★
Thanks Carol!
These muffins look so moist! Can’t wait to try.
Thanks Karly!
I’d like to make a cake instead
Can you recommend time and temp?
HI Jude, bake at 350 F 45-55 mins, tent the top with aluminum foil if it starts browning too much!
Hi Vera… Just wanted to confirm this is the regular old-fashioned small-sized cupcake tins. In one of the pictures, it looks like 1 of those jumbo muffin tins, so I want to make sure before I do something wrong!
Hi Nancy, it’s regular(small) cupcake tin, it’s not jumbo.
Could I use sour cream as a substitute for Greek yogurt.?
Hi Nickie, you can use sour cream.
Can you use canned peaches when peaches are out of season?
You can use canned peaches, just drain them well.
These look amazing, would love to bake but could I have the ingredients in metric?
Hi Vera,
I made these Peach Crumb Muffins a few days back and they were amazing ??The family went gaga over it. All credits to your recipe. I am a huge fan of your desserts and an ardent follower in Instagram. Please do check out the pictures of the muffins I baked.
★★★★★
Thank you so much!
Can’t wait to make these , I love peaches.?
★★★★★
Hi Vera: These muffins look delicious!!! Have you ever tried freezing them? I was thinking that it might be better to leave off the crumb topping if I was going to freeze them. What are your thoughts? Thanks – Judy
Can canned peaches be used?
Delicious … pretty … moist … going to make these over & over!! Love possible variations: blueberry, apple, strawberry, cherry, etc. Never ending possibilities of wonderfulness…plus very easy!! THANKS ?
★★★★★
Hi
Can you use frozen peaches in this recipe.
These were great muffins.. but the first batch burned baking at the temperature and time suggested. I found that I had to decrease the temperature to 375°F and vakenfor the 5 minutes then decrease to 350°F to finish baking. Otherwise the bottoms burned before the rest was cooked. And my batter wasn’t as loose as it is pictured I actually had to add some liquid to thin it out. Otherwise they tasted great. But all of the muffins I’ve made from this site have been the same they burn if I cook on the temp suggested and the batters are super thick.
Just curious. Are you sure your oven temp is correct? I have a thermometer in my oven and have found that I consistently have to set oven 10 degrees higher. If recipe says 350, I set at 360.
Hi. These looks delicious. What can I use instead of eggs? Any substitute? Thank you
Navdeep, Same thing I want to know.. I’ve been using curd for every baking recipe that calls for egg but you can use ground flax seeds and water 1Tbsp flax 2 Tbsp water or half of a mashed banana is supposedly equal to 1 or 2 eggs I can’t remember exactly
Did anyone else have issues with the crumble portion? Mine is like a blob/paste /glue ☹️
Can you use canned or frozen peaches?
Can you substitute drained canned peaches for fresh peaches?
How would I convert this into jumbo muffins?