I don't know about you but I love any dessert that has a crumb/streusel topping. These peach crumb muffins are moist, delicious, and have a perfect sweet crunchy top.
I've made these muffins with both fresh and canned peaches and they turn out great either way. They definitely need to be on your summer baking list, but you can enjoy them all year long!
My toddlers are not huge fans of peaches. However, every time we bake these I keep the bowl of cut peaches close by and they will snack on them as we bake. This recipe is great for baking with younger children because it involves lots of pouring and stirring. My toddlers were doing really well adding the crumb mixture on top of the muffins until they tasted it. After that any crumb mixture they scooped up went right into their mouths.
How to Make These Muffins
Start by preheating your oven to 425 F and lining your muffin pan with 10 liners.
Peach Muffin Batter
In a large bowl whisk together flour, white sugar, baking powder, and salt. Set 1/2 C of peaches aside and mix remaining peaches into the bowl.
Add in the milk, egg, and vegetable oil. Mix just until flour streaks are gone, be careful not to over mix.
Fill muff tins 3/4 full and top with the reserved peaches.
Crumb Topping
In a medium size bowl whisk together flour, sugar, and cinnamon. Using a fork, pastry cutter, or you fingers blend in the cold butter until it form a crumb texture. Add the crumb topping to each of the muffins.
Bake at 425 F for 5 minutes. Then reduce oven heat to 350 F and continue baking for 15-18 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Let muffins cool fully before enjoying.
What Kind of Peaches Should I Use?
I have made this recipe with both canned and fresh peaches and it works great using either!
Storing The Muffins
These muffins are best eaten on the day you bake them. After that the crumb topping becomes moist and no longer crunchy. You can store these muffins at room temperature for up to two days.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Peach Crumb Muffins!
If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
You Might Also Enjoy
- Peach Crisp
- Bakery Style Banana Muffins
- Bakery Style Coconut Muffins
- Apple Cinnamon Muffins with Cinnamon Streusel Topping
- Oatmeal Banana Muffins with Streusel Topping
Peach Crumb Muffins
Ingredients
Peach Muffin
- 1 & 1/4 C all-purpose flour
- 2/3 C white sugar
- 1 & 1/2 tsp baking powder
- 1/2 tsp salt
- 2 C peeled and chopped peaches fresh or canned
- 1/2 C milk at room temperature
- 1 egg at room temperature
- 1 tsp vanilla extract
- 1/4 C vegetable oil
Crumb Topping
- 3 tbsp cold unsalted butter
- 5 tbsp all-purpose flour
- 1/4 C white sugar
- 1/8 tsp cinnamon
Instructions
- Preheat oven to 425 F and grease or line a muffin pan with 10 muffin cups.
Peach Muffins
- In a large bowl whisk together flour, white sugar, baking powder, and salt.
- Set 1/2 C of peaches aside and mix remaining peaches into the bowl.
- Add in the milk, egg, and vegetable oil. Mix just until flour streaks are gone, be careful not to over mix.
- Fill muff tins 3/4 full and top with the reserved peaches.
Crumb topping
- In a medium size bowl whisk together flour, sugar, and cinnamon.
- Using a fork, pastry cutter, or you fingers blend in the cold butter until it form a crumb texture.
- Add the crumb topping to each of the muffins.
- Bake at 425 F for 5 minutes. Then reduce oven heat to 350 F and continue baking for 15-18 minutes or until a toothpick inserted into the centre of the muffin comes out clean.
- Let muffins cool fully before enjoying.
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