Fresh Peach Muffins Recipe (with Crumb Topping)

Celebrate fresh summer fruit with this delicious peach muffins recipe finished with a warm cinnamon crumb topping made from scratch. Easy to make and easy to eat, these beauties are perfect for your family table or a classy brunch with friends.

Our step-by-step instructions will have you enjoying homemade muffins in no time, not to mention you’ll be adding crumble to all of your baked goods! We know you are going to love this easy peach muffin recipe using fresh peaches.

There’s nothing like biting into fresh juicy peaches. I can still envision sinking my teeth into one and leaning forward to keep the juices from dripping off of my chin onto my shirt.

A close second is savoring a tender fluffy muffin with great peach flavor and crunchy cinnamon sugar muffin tops. Freshly baked muffins will fill your kitchen with the essence of warm cinnamon making it difficult to keep from eating them before they’re cool.

If you’re like me, we adore peach season. If you’re looking for more freshly baked peach recipes, try my peach sauce, peach crumble with oats, peach crisp, or our amazing peach kuchen.

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Ingredients for the Peach Muffins Recipe

Salted Butter – We use real butter but you can substitute it with a butter substitute. That may affect the flavor, however. You want cold butter for the crumb topping but room temperature for the peach muffin batter meaning that when pressed with your finger it leaves a dent, not melted or runny. Using room-temperature butter creams much better than cold butter. If you use unsalted butter, you’ll want to add 1/4 teaspoon.

Sugar – We use white granulated sugar and brown sugar in this recipe. The brown sugar adds the slight flavor of molasses which we love. You can use light or dark brown sugar.

Eggs – Grade A large eggs are what I use for consistency in my recipes.

Yogurt – We use Greek yogurt or Icelandic yogurt which are higher in protein and often have less sugar. They’re often thicker and less watery than other types of yogurt. Use the variety that you prefer. Full-fat to fat-free is acceptable. The vanilla yogurt recommended adds an essence and mild flavor that we enjoy.

Milk – We use whole milk. It adds richness to the recipe and the additional fat makes baked goods soft and tender. Milk provides the liquid that we need in this recipe working with our leaveners to make our baked goods rise and become light and tender. You can use any variety of milk for this recipe but your results could vary.

Vanilla Extract – We use pure vanilla extract. However, you can use imitation vanilla extract if that’s what you have.

All-Purpose Flour – Use bleached or unbleached flour. One doesn’t act or taste any differently from the other. Unbleached flour is just less processed since it doesn’t go through the step of bleaching it.

Baking soda and baking powder – Called leavening agents that are essential for baked goods to have the right texture and rise.

Salt – Our preferences are Kosher salt or Fine sea salt which we feel dissolves better with a less likely chance of salt pockets in our baked goods.

Fresh Peaches. Peeled, pitted, and diced.

How To Make Peach Muffins

Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Step One. Get the following things ready.

Preheat the oven. Either line your muffin tin with cupcake paper liners or spray it with nonstick spray. Peel and chop the peaches.

Cream butter and sugars

Blend wet ingredients

Step Two. Combine wet Ingredients

Use an electric mixer to combine the butter and sugars until light and fluffy. Add the eggs, yogurt, and vanilla extract blending until combined.

Step Three. Mix the dry ingredients.

In a separate bowl, mix the flour, baking soda, and baking powder.

Add spices to peaches

Blend peaches with spices

Step Four. Mix the peaches with spices.

Mix the chopped peaches, cinnamon, salt, ground ginger, and allspice.

Fold peaches into batter

Step Five. Combine it all together. Follow these steps.

Add the flour mixture to the butter/sugar alternating with the milk. Mix until combined. Don’t overmix. Fold in the peaches. Mix until the peaches are coated.

Scoop batter

Fill muffin tin

Step Six. Fill the pan with muffin batter.

Using an Ice cream scoop, fill the cupcake batter to the top. Set aside.

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Top with crumble

Crumble topped muffins

Step Seven. Mix the crumble topping.

Combine brown sugar, granulated sugar, cinnamon, and butter in a small mixing bowl. Using a fork or pastry blender, mix until combined. Add the flour and mix well. Top each cupcake with the crumble, and gently press down.

Step Eight. Bake your Peach Muffins.

Bake for 5 minutes. Then, reduce the oven temperature to 350°F until golden brown and tests done.

Step Nine. Cool and eat.

Cool in the pan for 3 to 4 minutes, then move to a cooling rack to finish cooling the muffins. Make sure they are completely cool before placing them in storage.

Hostess Tips and Variations

• Use forks or a pastry blender to make the crumb topping, not your hands. Mix until you have small clumps. Overworking the streusel or the heat from your hands will result in a layer of baked sugar versus a light crumbly topping.
• Do not overbake your muffins. Quick breads should still be ever-so-slightly moist in the center when you pull them from the oven, meaning that if you insert a toothpick into the center of the muffin to check for doneness, you might see one or two moist crumbs. Let them cool in the pan over a wire rack. They’ll finish baking and the tops of the muffins will get a nice crunch.
• Leave off the crumb top (gasp that’s the best part) or dust them with powdered sugar. You can also serve them with a simple vanilla glaze like we did with our dried cherry scones recipe.
• Substitute the vanilla extract with almond extract.
• Add chopped almonds or walnuts to the muffin batter or sprinkle them over the top of each muffin like we did in our banana nut muffins.
• Tossing the peaches in the spices separately before adding them to the muffin batter will help ensure that they stay suspended in the batter instead of sinking to the bottom of your muffin. 

Frequently Asked Questions

Can I use canned peaches in this recipe?

We highly recommend using fresh peaches. You can use canned peaches but they must be drained, and ideally, you would pat them dry. Canned peaches are softer than fresh so the texture and moisture content may change.

You can also use frozen peaches in these delicious muffins without thawing them first.

The Easiest Way to Peel a Peach.

1. Wash and score the peach skin with the sharp tip of a knife 4 to 6 times down the length of the peach.
2. Add the peaches to boiling water and keep them submerged or turn them for 30 seconds.
   1. I use a spyder strainer for holding the peaches down, turning them, and removing them from the hot water.
3. Submerge the peaches in an ice bath for 10 seconds.
4. Slide the skin from them immediately.

Yes. Muffins will keep for several days but are definitely best when first made and get stale over time.

How To Reheat & Store Peach Muffins

Best way to store muffins?

You can keep the muffins at room temperature for 3 to 4 days and in the fridge for up to 1 week. Cover them loosely with plastic wrap. If they’re stored in an airtight container they will become soft due to the moisture in the muffins.

Can I freeze Peach Crumble Muffins?

Yes. Place muffins on a sheet pan to freeze individually, and then combine them in a single airtight container. Or, freeze them in individual containers such as freezer-quality bags.

How to reheat peach muffins?

You can eat the muffins at room temperature. You can also rewarm them in the microwave. Also, I like to put it in the air fryer to get the crumble nice and crunchy, 330º F for 2 minutes.

If you are a peach lover like us, I think you’ll love our No-bake Fresh Peach Pie and our Peach Bundt Cake recipe is a family favorite. Give them a try and let me know what you think. 

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Fresh Peach Muffins Recipe (with Crumb Topping)

Author: Julie Menghini

Bursting with fresh juicy peaches, our easy Peach Muffins recipe is soft and tender with a crunch of warm cinnamon crumble topping.

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Print Recipe CollectSaved! Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Breakfast, Brunch

Cuisine American

Keyword: Muffin Recipe, peach bread, Peach Muffins

Servings: 12 Muffins

Equipment

• Muffin Pan
• Cupcake Liners
• Mixing Bowls

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ cup salted butter room temperature
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 eggs
• ½ cup vanilla Greek Yogurt
• ½ tsp vanilla extract
• 1 ¾ cup unbleached all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ¼ tsp ground ginger
• ¼ tsp allspice
• ¼ cup milk
• 1 ¾ cups peached peeled, and cubed

Crumble Topping

• ½ cup packed light brown sugar
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• ¼ cup salted butter
• ⅔ cup unbleached all-purpose flour

Instructions

 

• Preheat the oven to 425 °F.
• Line a cupcake pan with cupcake liners. Set aside.
• In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until nice and fluffy.
• Whisk in eggs, Greek yogurt, and vanilla extract. Mix until blended
• In a medium size bowl, mix the flour, baking soda, and baking powder. Set aside.
• In a separate bowl, mix the peaches, cinnamon, salt, ground ginger, and allspice. Mix until combined.
• Add the flour mixture to the butter/sugar alternating with the milk. Mix until combined. Don’t overmix.
• Fold in the peaches. Mix until the peaches are coated.
• Using a cookie scoop, 3 tablespoons, fill the cupcake to the top. Set aside.

Crumble Topping

• Combine brown sugar, granulated sugar, cinnamon, and butter in a small mixing bowl.
• Using a fork, mix until combined.
• Add the flour and mix well
• Top each cupcake with the crumble, and gently press down.
• Bake in the preheated oven for 5 minutes.
• Reduce the oven temperature to <strong>350</strong> °F and bake for 16-18 minutes. When inserting a toothpick in the middle it will come out clean.
• Cool in the pan for 3 to 4 minutes.
• Place on a cooling rack and cool completely.

Notes

• Storage: You can keep the muffins at room temperature for 3 to 4 days and in the fridge for up to 1 week.
• Re-warm: you can eat the muffins at room temperature. You can also rewarm it in the microwave. Also, I like to put it in the air fryer to get the crumble nice and crunchy, 330 degrees F for 2 minutes.
• Cut the peaches in different sizes for a different texture, serve with a glaze, or add some almonds or walnuts in the batter.

Nutrition

Calories: 307kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 59mgSodium: 301mgPotassium: 109mgFiber: 1gSugar: 24gVitamin A: 410IUVitamin C: 0.03mgCalcium: 60mgIron: 2mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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