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Fresh peach crumble muffins with golden streusel topping on marble surface showing tender texture

Fresh Peach Crumble Muffins

Tender, fluffy muffins bursting with fresh peach chunks and topped with an irresistible buttery cinnamon crumb topping. Perfect for spring brunches or everyday breakfast treats.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter melted and cooled
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup whole milk room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh peaches peeled and diced
For the Crumb Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter cubed
Optional Add-ins
  • lemon zest 1 teaspoon for extra brightness
  • almond extract 1/4 teaspoon to complement peach flavor
  • sliced almonds for extra crunch in topping

Equipment

  • 1 Standard 12-cup muffin tin
  • 1 Paper muffin liners or cooking spray
  • 1 Large mixing bowl for dry ingredients
  • 1 Medium mixing bowl for wet ingredients
  • 1 Pastry cutter or fork for crumb topping

Method
 

Prepare for Baking
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray. Pro tip: Room temperature ingredients mix more easily and create a better texture
  2. Wash, peel, and dice the peaches into small 1/2-inch pieces. Pat them dry with paper towels to remove excess moisture. Pro tip: Toss diced peaches with a tablespoon of flour to prevent them from sinking to the bottom
Make the Crumb Topping
  1. In a small bowl, combine flour, brown sugar, cinnamon, and salt for the crumb topping.
  2. Add the cold, cubed butter and use a pastry cutter or fork to work it into the flour mixture until it resembles coarse crumbs with some larger butter pieces. Set aside. Pro tip: Keep the butter cold for the best texture - you want visible butter pieces for a crumbly topping
Prepare the Muffin Batter
  1. In a large bowl, whisk together flour, baking powder, salt, and cinnamon until well combined.
  2. In a separate medium bowl, whisk together melted butter, sugar, eggs, milk, and vanilla extract until smooth. Pro tip: Make sure the melted butter has cooled slightly so it doesn't scramble the eggs
Combine and Add Peaches
  1. Pour the wet ingredients into the dry ingredients and gently fold together until just barely combined - the batter should still look a bit lumpy. Pro tip: Overmixing leads to tough muffins, so stop as soon as you don't see dry flour
  2. Gently fold in the diced peaches, being careful not to overmix the batter.
Fill and Top Muffins
  1. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. Pro tip: Use an ice cream scoop for evenly sized muffins
  2. Generously sprinkle the crumb topping over each muffin, pressing it gently into the batter. Pro tip: Don't be shy with the crumb topping - it's what makes these muffins special
Bake and Cool
  1. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. Pro tip: Don't overbake - muffins continue cooking slightly as they cool
  2. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Pro tip: Cooling in the pan briefly helps prevent the muffins from falling apart

Notes

  • Pat peaches dry and toss with flour to prevent sinking
  • Don't overmix the batter - lumpy is perfectly fine
  • Store covered at room temperature for up to 3 days