Peach Crumble Muffins

a peach crumble muffin with other muffins in a pan

4.54 from 15 votes

A muffin recipe for a summertime treat. These Peach Crumble Muffins boast a streusel topping and are made with fresh summer peaches.

Prep Time20

Cook Time19

Total Time39

Course: Breakfast

Cuisine: American

Keyword: breakfast muffins, fruit muffins, peach recipe

Servings:

Calories: 313kcal

Author: Julie Clark

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.
3/4 cup granulated sugar, 1/2 cup 2% milk, 1/2 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, 1/4 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, 1/2 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