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Peach Crumb Muffins Recipe

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These Peach Crumb Muffins are a delightful treat perfect for breakfast or a snack. Featuring a moist, tender crumb filled with fresh peaches, topped with a buttery cinnamon crumb topping and finished with a sweet vanilla glaze, these muffins balance fruity freshness with cozy spices and a hint of sweetness. With 18 servings, they are great for sharing or for enjoying throughout the week.

Ingredients

Crumb Topping

  • 1 cup all-purpose flour
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon (or more to taste)
  • 6.5 tablespoons unsalted butter, melted

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
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 1/3 cups peeled, chopped peaches, divided (1 1/3 cups for batter, 1 cup for topping)
  • 1–2 tablespoons flour (for dusting peaches)

Glaze

  • 1 cup powdered sugar
  • 1–2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Line a cupcake pan with paper liners and set aside to make cleanup easier.
  2. 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 the mixture becomes crumbly. Refrigerate the topping until ready to use to keep it firm.
  3. Mix Dry Ingredients for Muffins: In a large bowl, combine the all-purpose flour, baking powder, and salt. Set this dry ingredient mix aside.
  4. Mix Wet Ingredients: In a medium bowl, whisk together granulated sugar and eggs until combined. Then whisk in Greek yogurt, vegetable oil, and vanilla extract until the mixture is pale and smooth.
  5. Combine Wet and Dry Ingredients: Fold the wet ingredients into the dry ingredients, whisking everything together until just combined.
  6. Prepare Peaches for Batter: Reserve 1 cup of peaches for the topping. In a small bowl, toss the remaining peaches with 1 tablespoon of flour until they are lightly coated. Gently fold these floured peaches into the muffin batter to prevent them from sinking.
  7. Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Gently tap the pan on the countertop to even out the batter. Layer the remaining peaches on top of each muffin, then press a handful of the crumb topping on each muffin, creating some larger crumb chunks.
  8. Bake Muffins: Bake the muffins at 400°F (204°C) for 5 minutes. Without removing the muffins, lower the oven temperature to 375°F (190°C) and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare and Drizzle Glaze: In a small bowl, stir together powdered sugar, vanilla extract, and milk. Adjust consistency by adding more powdered sugar if too thin or more milk if too thick. Drizzle the glaze over the cooled muffins before serving.

Notes

  • For best texture, use ripe but firm peaches to avoid excess moisture in the batter.
  • If peaches are out of season, frozen peaches that are thawed and drained work well.
  • Be careful not to overmix the muffin batter to keep muffins tender.
  • The crumb topping can be made ahead and refrigerated, but add it just before baking.
  • The glaze is optional but adds an extra layer of sweetness and visual appeal.

Find it online: https://lauracooks.com/peach-crumb-muffins-recipe/