These peach muffins are so light and buttery! They are filled with juicy peach chunks then topped with a sweet crumb topping.
Honestly name a better summer fruit. I don’t think there is anything better than a juicy ripe peach on a hot summer day. You know that moment when you bite into one and then the juice drips down your arm and you are like DAMN THIS IS SO GOOD.
Like I need a napkin to wipe up the drool from just thinking about it.
The only thing that I don’t love about peaches is that they can go from ripe to wrinkly just a little too fast. So what do you when you’re at that place and time?
Instead of letting those babies go to waste (never), you bake them into peach muffins of course!
If you want to make a peach dessert thats more of a cobbler, try this frozen peach cobbler, its delicious!
How to make this recipe:
- First make the crumb topping. In a small bowl combine the flour, both sugars, cinnamon, and butter. Using a pastry blender or just your fingers pinch the mixture together until it resembles wet sand and has crumbs no larger than the size of peas. Set aside
- Dice up your peaches, (no need to peel) then combine the dry ingredients in one bowl and the wet ingredients in another bowl.
- Pour the wet ingredients into the dry ingredients, then using a spatula, mix only until just combined and the batter comes together- you don’t want to over mix or your muffins will be tough.
- Dust the peach slices with a little bit of flour so they don’t sink to the bottom of the batter (baking hack!!!!) and mix them in carefully. Again mix lightly and just until combined.
- Line a muffin tin with cupcake liners and use a regular sized ice cream scoop to fill them up. Fill 2/3 of the way full, any higher and it will overflow.
- Now its time for the crumb topping- MAKE IT RAIIIIIIINNNN. Seriously sprinkle as much as you want, the more the merrier in my book.
- Now its time to bake!
If you love peach and want to make more of a pie or a cobbler, try this frozen peach cobbler, it’s delicious!
Baking domed top muffins
You know how bakery muffins have a domed top to them? Here’s how to do it!
Bake your muffins on a high temperature at first, 425° F to be exact, for 8 minutes. Then lower the temperature to 350° and finish baking.
The high heat makes the muffins puff up and then turning the temperature down allows for the centers to cook evenly.
Store these muffins in an airtight container for 3-4 days. They freeze well too! Make sure to wrap the muffins well with foil and plastic wrap to avoid freezer burn.
Anyways I’m so excited to share this peach muffin recipe with you because they are just so good. Light and fluffy with sweet chunks of nature’s candy-like peaches all throughout.
Also I’m into the ratio of crumb topping to muffin here, the sweet crunchiness along with the fluffiness of the muffin lends to the most perfect bite.
AHHH shoot I need another napkin to mop up this drool.
For more peach recipes try:
For more muffin recipes try:
Peach Muffins with Crumb Topping
First make the crumb topping:
- 1 cup flour
- ½ cup brown sugar
- ¼ cup sugar
- ¼ -½ teaspoon cinnamon
- ½ cup 1 stick butter, cold, diced small
For the muffins:
- ½ cup unsalted butter melted
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¾ cup whole yogurt
- 2 eggs large
- 1 tablespoon vanilla extract
- 2 tablespoons milk any kind
- 3 ripe peaches unpeeled, diced plus more for garnish (optional)
- 1 tablespoon all purpose flour
- Preheat oven to 425° F. Line a muffin tin with muffin liners and set aside.
- Prepare the crumb topping- in a small bowl combine the flour, both sugars, cinnamon, and butter. Using your fingers, pinch the butter into the mixture and mix until it resembles wet sand. Larger chunks are ok to have!
- In a small microwaveable safe bowl, melt the butter and set aside.
- In a large sized bowl, combine the flour, baking powder, baking soda, sugar, and cinnamon.
- In a medium sized bowl combine the wet ingredients- melted butter, yogurt, eggs, vanilla,and milk.
- Mix the wet ingredients into the dry ingredients and using a spatula, mix gently and only until the batter is combined evenly. Do not overmix- if you do the muffins can get tough.
- Sprinkle one tablespoon of flour over the peaches- this ensures that they don’t sink to the bottom while baking.
- Lightly mix the peaches into the batter and using an ice cream scooper- scoop the batter into the muffin liners.
- Sprinkle the crumb topping on top of each muffin and bake at 425° for 8 mins, then lower the oven temperature to 350° and continue baking for 10-12 minutes until the tops are golden brown and the muffin springs back when you lightly tap the center. Top with peach for garnish and enjoy!