Julie Clark
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Peach Crumble Muffins
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A muffin recipe for a summertime treat. These Peach Crumble Muffins boast a streusel topping and are made with fresh summer peaches.
Summer is the time of year I think about homemade muffins the most…when there is an abundance of fresh fruit. Like blueberry muffins with crumb topping and strawberry muffins of the same variety. Many of you have made them and love them as much as we do.
Today I’m sharing a recipe for peach streusel muffins. They have a crumble topping and make an amazing breakfast, brunch or dessert. They are inspired by our peach crumb bars.
About this Peach Crumble Muffins Recipe:
- Flavor: If you like peach flavor, you’ll enjoy this recipe. The vanilla glaze adds sweetness (and you can switch out the vanilla for almond extract if you’d like.)
- Texture: The texture of the muffins is soft and the crumble topping adds a little bit of a crunch. Dice the fresh peaches small and you won’t end up with big chunks.
Fresh Peaches vs Canned Peaches
I tested this recipe with fresh peaches. Use fresh peaches in baking when they are juicy and full of flavor. You can use canned peaches if you need to, just drain them before adding to the batter.
How do you prepare peaches for baking?
You don’t have to peel peaches, but I 100% recommend it. I’m ok with eating fresh peaches with the peel, but for the best flavor and texture of the pie, take the extra few minutes and peel the peaches.
To easily peel the peaches, put a large pot of water on to boil. Once the water is boiling, drop the fresh peaches into the water and allow them to boil for 30 seconds.
Take the peaches out of the boiling water and immediately plunge them into a bowl of ice cold water. This will stop the cooking process, help the skin loosen and allow you to handle the peaches easily to remove the skin.
How to Make Peach Crumble Muffins
- Set the oven temperature to 425ºF. Place paper liners in muffin tins. (You’ll need 14 liners.)
- In a large bowl, stir together the sugar, milk, butter, egg and vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix with a rubber spatula just until barely combined. There may still be bits of flour in the mixture and that’s ok. It’s important not to over mix.
- Add the diced fresh peaches (drained of any juice) to the muffin batter and fold gently to combine until the mixture looks even.
- Use a cookie scoop to divide the batter between the muffin cups. (14 muffins work best. You can make 12, but they will overflow the tops just slightly.)
- In a small bowl, mix together the flour, brown sugar, cinnamon and melted butter.
- As the butter hardens, you’ll be able to create little “crumbles” of the mixture.
- Sprinkle the crumbles overtop the muffin batter. If you only have 12 muffins, you may have some of the crumble mixture leftover.
- Bake at 425ºF for for 5 minutes, then without opening the oven, lower the temperature to 350ºF and bake for an additional 13-15 minutes or until a toothpick stuck in the center of the muffin comes out clean.
- Allow the muffins to cool on a wire rack.
- When the muffins are cool, whisk together the powdered sugar, heavy cream and vanilla. Whisk until smooth. Using a spoon, drizzle the glaze over the cooled muffins.
Top Tip for the Most Tender, Moist Muffins
The key to tender muffins is this: Don’t over mix the batter. Over mixing batter for muffins and quick breads can cause them to be tough and more “chewy”. This is because you ruin any air bubbles and those air bubbles are what give you fluffy muffins. Over mixing also develops gluten strands which can make for a chewier muffin. Chewy can be good in certain yeast breads or cookies, but no one wants a chewy muffin.
Storage Instructions
Store the peach muffins in an airtight container at room temperature for up to 2 days, then refrigerate any leftovers for up to another 2 days. Freeze any muffins you may have after this point.
Peach Crumble Muffins
A muffin recipe for a summertime treat. These Peach Crumble Muffins boast a streusel topping and are made with fresh summer peaches.
Servings 14
Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Ingredients
For the muffins:
- 3/4 cup granulated sugar 150 grams
- 1/2 cup 2% milk 4 ounces
- 1/2 cup salted butter melted
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour 260 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups diced fresh peaches peeled and pitted
For the crumble:
- ¾ cup all-purpose flour 98 grams
- ½ cup brown sugar 100 grams
- ¼ teaspoon cinnamon
- ¼ cup salted butter melted
For the glaze:
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 425ºF. Place paper liners in a muffin pan. (You’ll need 14 liners.)
- In a large bowl, whisk together the sugar, milk, butter, egg and vanilla extract.¾ cup granulated sugar, ½ cup 2% milk, ½ cup salted butter, 1 large egg, 2 teaspoons vanilla extract
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Add the dry ingredients to the wet ingredients and mix just until barely combined. There may still be bits of flour in the mixture and that’s ok. It’s important not to overmix.
- Add the diced fresh peaches (drained of any juice) to the muffin batter and fold gently to combine until the mixture looks even.2 cups diced fresh peaches
- Use a cookie scoop to divide the batter between the muffin cups. (14 muffins work best. You can make 12, but they will overflow the tops just slightly.)
- In a small bowl, mix together the flour, brown sugar, cinnamon and melted butter.¾ cup all-purpose flour, ½ cup brown sugar, ¼ teaspoon cinnamon, ¼ cup salted butter
- As the butter hardens, you’ll be able to create little “crumbles” of the mixture.
- Sprinkle the crumbles overtop the muffin batter. If you only have 12 muffins, you may have some of the crumble mixture leftover.
- Bake at 425ºF for for 5 minutes, then without opening the oven, lower the temperature to 350ºF and bake for an additional 13-15 minutes or until a toothpick stuck in the center of the muffin comes out clean.
- Allow the muffins to cool.
- When the muffins are cool, whisk together the powdered sugar, heavy cream and vanilla. Whisk until smooth. Drizzle the glaze over the cooled muffins.1 cup powdered sugar, 3-4 tablespoons heavy cream, ½ teaspoon vanilla extract
- Store in an airtight container at room temperature for up to 2 days, then refrigerate any leftovers.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 14 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 313kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 175mg | Potassium: 117mg | Fiber: 1g | Sugar: 29g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
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