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.

Peach Crumb Muffins

Marvellina

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Prep: 25 minutes mins

Cook: 26 minutes mins

Total: 51 minutes mins

12 muffins

Ingredients Method Nutrition

Ingredients

 

US Customary – Metric

 

0.5x1x2x3x

Dry ingredients:

• 270 g all-purpose flour
• ¾ tsp salt
• 2 ¼ tsp baking powder
• 150 g brown sugar
• ½ tsp ground cinnamon
• ½ tsp cardamom
• ½ tsp ground ginger

Wet ingredients:

• 1 large egg
• 75 g oil neutral, like canola or grapeseed
• 142 g milk dairy or non-dairy
• 1 tsp almond extract or vanilla extract
• 227 g fresh peaches ripe but not mushy, peeled and diced (about 1 large or 2 medium)

For the crumb topping:

• 26 g all-purpose flour
• 11 g granulated sugar
• 3 g brown sugar
• 20 g cold butter diced
• ⅛ tsp almond or vanilla extract

For decoration:

• 12 pieces Fresh peach slices

Method

 

Prepare the crumb topping:

1. Mix flour, sugars, butter, and extract together with a fork or pastry cutter until crumbly. Chill in the freezer for at least 30 minutes. This can be kept in the freezer for 2 months. So if you want to prepare double or triple the amount, you can and use it whenever you want

Pit and cut the peaches:

1. Cut all the way around the peach, following the natural crease, until the knife hits the pit. Rotate the knife around the peach to make a full cut.
2. Hold each half of the peach and twist gently in opposite directions.
3. If it’s a freestone peach, the halves will come apart easily, leaving the pit in one side.
4. For clingstone, slice the flesh away from the pit with your knife, or use a spoon to carefully pry it out.
5. Dice the peaches into small bite-size pieces
6. For the peach that you are going to use to decorate the muffin, slice into 24 thin slices after pitting

Prepare the batter:

1. Preheat the oven to 375 F (190 C) for conventional oven. For a convection oven, lower the temperature by 20 F (15 C)
2. Line the muffin pan with muffin liners
3. In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, brown sugar, cinnamon, cardamom, and ginger. In another bowl, whisk together the wet ingredients: egg, oil, milk, and almond extract.
4. Add wet ingredients to dry ingredients. Stir gently until just combined, do not overmix. Fold in diced peaches.
5. Divide batter evenly among 12 lined muffin cups. Top with 2 slices of peach on top. Top generously with chilled crumb mixture on top of the peach slices

Bake:

1. Bake in the preheated oven at 375°F (190°C) for 24–26 minutes, or until a toothpick inserted in the center comes out clean.

Cooling:

1. Let muffins rest in the pan for 5 minutes before transferring to a cooling rack to cool completely

*Nutrition facts are just estimates and calculated using online tools*

Serving: 1muffin | Calories: 231kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 256mg | Potassium: 93mg | Fiber: 1g | Sugar: 16g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

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