Juicy Peaches, Buttery Crumble, and Bakery-Style Perfection!
Kitchies! Let’s talk about the kind of muffins that make you want to bake on a lazy Sunday morning with a hot cup of coffee in hand. These Fresh Peach Muffins with Crumble Topping are everything you want in a homemade treat—tender, moist, and bursting with sweet, juicy peaches. And let’s not forget the golden, buttery crumble on top. It adds just the right amount of crunch to complement the soft muffin base.
What makes these muffins extra special? Fresh peaches. When baked, they turn lusciously soft and caramelized, infusing every bite with sweet, summery goodness. The crumble topping? A little cinnamon, a little butter, a little magic. It’s the kind of muffin that makes your kitchen smell like a dream and keeps people coming back for more.
These muffins are easy to make, perfect for breakfast or snacking, and even better warm with a little butter melted on top. They freeze beautifully, too—though I doubt they’ll last that long! Let’s bake up a batch and bring a little peachy happiness to your day.
Why You’ll Love These Fresh Peach Muffins
- Made with fresh, juicy peaches for natural sweetness.
- Buttery cinnamon crumble topping for the ultimate texture.
- Soft and fluffy bakery-style muffins with a hint of vanilla.
- Perfect for breakfast, brunch, or an afternoon snack.
- Freezer-friendly – make a batch and enjoy them anytime!
Cuisine: American
Tips for Perfect Peach Muffins
- Use ripe but firm peaches – If they’re too soft, they’ll get mushy in the batter.
- Don’t overmix! – Stir gently to keep the muffins light and fluffy.
- Make extra crumble topping – Because more crumble = better muffins!
- For extra flavor, add a pinch of nutmeg to the batter.
- Let them cool slightly before eating – this helps the flavors settle.
Substitutions and Variations
- Use frozen or canned peaches – Just drain and pat dry before adding.
- Make it dairy-free – Swap butter for coconut oil and use almond milk.
- Add nuts – Chopped pecans or almonds add crunch.
- Turn them into mini muffins – Bake for 12-15 minutes at 350°F.
Make a Healthier Version
- Swap out half the flour for whole wheat flour.
- Use honey or maple syrup instead of sugar.
- Reduce butter and replace with applesauce for lower fat.
- Add ground flaxseed for extra fiber.
And there you have it!
These Fresh Peach Muffins with Crumble Topping are the perfect balance of sweet, fruity, and buttery crumble goodness. Whether you’re making them for a weekend breakfast or a grab-and-go snack, they’re sure to be a hit!
Let me know if you try them! Happy baking! 🍑🧁
Relevant Categories:
Breakfast, Brunch, Snacks, Muffins, Summer Baking
Tags:
peach muffins, homemade muffins, summer baking, easy muffin recipes, crumble topping, peach desserts
Frequently Asked Questions
1. Can I use canned peaches?
Yes! Just drain them well and pat them dry before dicing.
2. Do I need to peel the peaches?
It’s optional! If you like a more rustic texture, leave the skins on.
3. Can I make these ahead of time?
Absolutely! Store them in an airtight container for 3 days at room temp or freeze for 3 months.
4. What’s the best way to freeze these muffins?
Wrap them individually and place in a freezer bag. Thaw overnight or microwave for 30 seconds.
5. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
6. Can I add nuts to the topping?
Yes! Chopped pecans or walnuts add a great crunch.
7. How do I keep my muffins from getting soggy?
Let them cool completely before storing in an airtight container.
8. Can I swap the Greek yogurt?
Yes! Sour cream or buttermilk works as a great substitute.
Fresh Peach Muffins with Crumble Topping
Description
Let’s talk about the kind of muffins that make you want to bake on a lazy Sunday morning with a hot cup of coffee in hand.
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- ½ cup Greek yogurt (or sour cream)
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1 ½ cups fresh peaches, peeled and diced
For the Crumble Topping:
- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 3 tablespoons cold unsalted butter, cubed
Instructions
1. Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease with butter.
2. Make the Crumble Topping
- In a small bowl, whisk together flour, brown sugar, and cinnamon.
- Cut in the cold butter with a fork or pastry cutter until crumbly.
- Set aside.
3. Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
4. Mix the Wet Ingredients
- In a separate bowl, whisk together melted butter, sugar, eggs, Greek yogurt, milk, and vanilla.
5. Combine Wet and Dry
- Gradually add the wet ingredients into the dry, stirring just until combined.
- Gently fold in the diced peaches, being careful not to overmix.
6. Fill the Muffin Tin & Add Topping
- Divide the batter evenly between 12 muffin cups, filling about ¾ full.
- Sprinkle each muffin with the crumble topping.
7. Bake to Perfection
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
8. Enjoy!
- Serve warm, with a little butter or honey drizzle if you like.
