Peach Muffins With Crumble Option

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If you’ve got a couple of ripe peaches on the counter, make these Peach Muffins With Crumble Option. They bake up tall and tender with juicy peach bits in every bite, and you can add a buttery crumble if you’re in the mood. This easy peach muffin recipe works with fresh peaches and keeps well for breakfasts all week.

Why You’ll Love These Peach Crumble Muffins

• Bakery style peach muffins with a tall domed top and moist crumb.
• Fresh peach muffins that use simple pantry staples and real fruit.
• Optional crumble for sweet, buttery crunch. Plain tops stay golden and soft.
• Mix by hand. No special equipment needed.
• Freezer friendly for quick breakfasts and snacks.

Ingredients You Need

Bakery Style Vanilla Peach Muffins Recipe

• 2 1/2 cups all-purpose flour or gluten-free flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1 cup buttermilk or milk of choice
• 1 tablespoon vanilla extract or vanilla bean paste
• 1/4 cup Greek yogurt or sour cream
• 2 tablespoons oil of choice (vegetable, canola, or avocado)
• 1 1/2 cups peaches, chopped (peel if desired)

Crumble Topping Option

• 6 tablespoons unsalted butter, melted
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup all-purpose flour or gluten-free flour
• 2 tablespoons cornstarch

Instructions How to Make Peach Muffins With Crumble Option

1. Preheat oven to 425°F (218°C). Line a muffin tin with paper liners or use a silicone pan lightly coated with nonstick spray. Set aside.

Peach Muffins

1. Whisk the dry ingredients in a separate bowl: flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, whisk melted butter and sugar until combined.
3. Add eggs and whisk smooth. In a measuring cup, whisk milk, vanilla, yogurt or sour cream, and oil. Pour into the butter mixture and whisk until blended.
4. Add the dry ingredients to the wet ingredients and stir just until no dry flour remains.
5. Fold in the juicy peaches gently. Set batter aside while you make the crumble topping if using.

Crumble Topping Option

1. Stir melted butter, brown sugar, granulated sugar, flour, and cornstarch with a fork until crumbles form. Refrigerate while you portion the batter.

Baking The Muffins

1. Use a large scoop to fill 12 liners nearly to the top. You will have enough batter for 4–6 additional muffins or a small extra pan.
2. If using the crumble, pinch and scatter it over the batter.
3. Bake at 425°F for 5 minutes. Reduce the oven to 375°F (191°C) and continue baking 13–15 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. Cool in the pan for a few minutes, then transfer to a rack to cool completely.

How to Store Peach Muffins

• Store peach muffins in an airtight container at room temperature for 2 days, then move to the refrigerator for up to 3 more days. Freeze cooled muffins for up to 2 months. Thaw at room temperature or warm for 10–15 seconds in the microwave.

More Variations For Peach Muffins

• Sprinkle coarse sugar on top instead of crumble for a bakery sparkle.
• Add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry mix for spiced peach crumble muffins.
• Swap half the peaches for blueberries or raspberries for a mixed fruit batch.

FAQs About Fresh Peach Muffins

Can I use frozen peaches?

• Yes. Thaw and pat dry before chopping so the batter isn’t watery.

How do I get tall bakery style peach muffins?

• Start with the higher bake at 425°F for 5 minutes, then drop to 375°F to finish baking. Fill liners nearly to the top.

Do I need to peel the peaches?

• Peeling is optional. If the skins are thin and tender, you can leave them on.

In conclusion, these easy peach muffins are a simple way to showcase sweet summer fruit. The crumb stays moist, the tops bake up beautifully, and the optional crumble brings bakery flavor without extra effort.

Want more quick ideas and dessert ideas? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.

More Peach Recipes

• Easy Peach Upside Down Cake
• Peach Oatmeal Crumble Bars
• Easiest Peach Cobbler Bread
• Peach Streusel Coffee Cake
• Heavenly Peach Greek Yogurt Cake
• No Bake Caramel Peach Cheesecake

Peach Muffins With Crumble Option

Kim Lange

Bakery style peach muffins made with juicy fresh peaches and an optional buttery crumble topping. These muffins bake up tall, soft, and full of fruity flavor. Perfect for breakfast, brunch, or snacking.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 391 kcal

Ingredients

  

1x2x3x

• 2 ½ cups all-purpose flour or gluten-free flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter melted
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 cup buttermilk or milk of choice
• 1 tablespoon vanilla extract or vanilla bean paste
• ¼ cup Greek yogurt or sour cream
• 2 tablespoons oil of choice vegetable, canola, or avocado
• 1 ½ cups peaches chopped (peel if desired)

Crumble Topping (Optional):

• 6 tablespoons unsalted butter melted
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ cup all-purpose flour or gluten-free flour
• 2 tablespoons cornstarch

Instructions

 

• Preheat oven to 425°F (218°C). Line a muffin tin with paper liners or grease a silicone muffin pan.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl.
• In a large bowl, whisk melted butter and sugar until combined.
• Whisk in eggs until smooth. In a measuring cup, whisk together milk, vanilla, yogurt or sour cream, and oil. Add to wet mixture and whisk to combine.
• Add dry ingredients to wet ingredients and stir until just combined.
• Fold in peaches gently without overmixing.
• If making crumble topping, mix melted butter, brown sugar, granulated sugar, flour, and cornstarch in a bowl until crumbly. Chill while portioning muffin batter.
• Scoop batter into muffin cups, filling about 3/4 full. Sprinkle crumble over tops if using.
• Bake at 425°F for 5 minutes, then reduce temperature to 375°F and bake 12 to 15 more minutes until a toothpick comes out clean.
• Cool muffins in pan before transferring to a wire rack.

Notes

• Use fresh peaches for the best flavor. Frozen peaches work too, but thaw and pat dry before chopping.
• For extra bakery style tops, chill the muffin batter for 30 minutes before baking.

Nutrition

Calories: 391kcalCarbohydrates: 53gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 125mgPotassium: 170mgFiber: 1gSugar: 28gVitamin A: 551IUVitamin C: 1mgCalcium: 74mgIron: 1mg

Keyword easy dessert, muffins, peach

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