Peach Crumb Muffins

These peach crumb muffins are soft, moist, and filled with juicy peaches, topped with a buttery crumb topping. An easy, bakery-style muffin recipe perfect for breakfast or a snack.

Fresh peach season is one of my favorite times of the year. I love enjoying them fresh, but when I’ve got a few that are perfectly ripe (but not mushy), I can’t resist baking these peach crumb muffins. The muffins are soft, moist, but still light and airy, and the buttery crumb topping is just the right finishing touch. If you’re into fruit-filled muffins with a bakery-style topping, you’re going to love these. This is one of our family’s favorite muffins, especially our kids!

Why You’ll Like This Recipe

1. Uses fresh peaches – juicy, sweet, and seasonal.
2. Soft and moist inside, but not dense.
3. The crumb topping is buttery and crisp, giving that bakery feel.
4. Easy one-bowl mixing method – no mixer required.
5. Flexible – works with nectarines, plums, or berries too.

Ingredients and Substitutions

1. All-purpose flour – the base for structure and for crumb topping
2. Salt – balances flavors.
3. Baking powder – helps the muffins rise.
4. Brown sugar – adds moisture and a caramel-like sweetness. You can use white sugar, but the flavor won’t be as deep.
5. Spices (cinnamon, cardamom, ginger) – warm, cozy flavors that pair beautifully with peaches. You can adjust or skip based on your taste.
6. Egg – binds the batter. I haven’t tried using flax egg or egg replacer as a substitute
7. Oil – keeps muffins moist; neutral oils like avocado oil, canola oil work best. Melted butter works too for a richer flavor.
8. Milk – any dairy or non-dairy milk works here.
9. Almond extract – adds a beautiful nutty flavor that pairs so well with peaches. You can use vanilla if you prefer.
10. Fresh peaches – about 1 large or 2 medium, use ripe but not mushy.
11. Butter – cold butter is important to make the crumbs maintain the shape. I use unsalted butter

Tips for Success

1. Chill your crumb topping so it doesn’t melt into the muffins.
2. Use ripe but firm peaches – too soft will make muffins soggy.
3. Don’t overmix the batter or the muffins can turn tough.
4. For bigger crumbs, squeeze some topping together with your fingers before sprinkling.

Frequently Asked Questions

1. Can I use canned or frozen peaches?
   Yes. Drain canned peaches really well and pat them dry before adding. For frozen peaches, thaw and drain the excess liquid first.
2. Can I make these into mini muffins?
   Absolutely. Bake at the same temperature for about 12–15 minutes.
3. Can I skip the crumb topping?
   Yes, but it really makes the muffins special. Without it, the muffins will still be delicious but less “bakery-style.”
4. Can I use other fruit?
   Yes! Try nectarines and plums

Storage

1. Room temperature: Store in an airtight container for up to 2 days.
2. Fridge: Up to 5 days (warm slightly before eating for best texture).
3. Freezer: Wrap individually and freeze up to 2 months. Thaw at room temp or microwave briefly.