Bakery-style peach muffins with a delicious crumb topping – moist, fluffy and full of juicy peaches. Made in one-bowl with simple ingredients – ready in 35-minutes. Our peach muffin recipe is a reader favorite.
Peach crumb muffins are perfect for breakfast, brunch, farmers markets, bake sales and micro bakeries. If you’re looking for more easy muffin recipes – be sure and try our blueberry muffin recipe and raspberry muffins.
Some of our favorite nostalgic peach dessert recipes are peach cobbler, peach crumb bars, peach crisp, peach crumb pie and fried peach pies.
Why this recipe works
- Ease – Made in one-bowl using simple ingredients. With an electric hand mixer or whisk.
- Flavor – Made with soft, cakey texture, moist and crumb topping.
- Uses simple ingredients – Readily available at most grocery stores. Fresh, frozen or canned peaches will work.
- No artificial flavors or preservatives – Homemade is better than store-bought.
What you’ll need
- Butter – Butter or vegetable shortening used to add moisture.
- Sugar & brown sugar – Sweetens the muffins. Brown sugar helps keep muffins moist.
- Flour – Use your favorite brand all-purpose flour.
- Sour cream – Also adds moisture and a tangy flavor.
- Eggs – Acts as a binder for the batter and helps them rise. I always use large eggs in my baking recipes. (Be sure to always crack eggs into a glass measuring cup or small bowl, then add to your batter!)
- Baking powder – Leavening agents that help it rise perfectly.
- Vanilla extract – Adds a wonderful flavor to the batter.
- Peaches – Fresh or frozen peaches will work best. Canned peaches (drained) work in a pinch.
How to make peach crumb muffins
With only one bowl of either a stand mixer or using an electric hand mixer and simple ingredients, you’ll have delicious peach muffins quickly. Fresh or frozen peaches work best for this peach muffin recipe. Canned peaches (drained) will work in a pinch.
- Preheat oven – Preheat the oven to ensure muffins rise properly.
- Make crumb topping – In a large bowl, use your hands or a spoon to combine the flour, sugar, cinnamon, and butter. Combine well. Set aside.
- Cream butter and sugar – In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter with and sugar.
- Add eggs, sour cream & buttermilk – Add the eggs, sour cream, buttermilk, vanilla extract and salt.
- Add remaining ingredients – Add the flour and baking powder. Scrape bottom and sides of the bowl with a rubber spatula to ensure thoroughly combined.
- Fold in peaches – Gently fold in peaches into the batter with a spatula.
- Scoop batter – Use a cookie scoop or spoon to evenly scoop batter into muffin pans.
- Bake – Bake in a preheated 350-degree F oven for about 30-minutes.
For bakery-style muffins that rise perfectly, preheat the oven to 375-degrees. Place the muffins into the oven and after 5-minutes lower the temperature. This allows for the heat that escapes the oven when opened.
Peach muffins are freezer friendly! (If they last that long!) Just let them cool completely, wrap individually with plastic wrap and place in a large freezer-style zip-top bag for up to 1 month.
Instructions for freezing peaches
Peaches are picked firm and need to ripen before using.
Buy peaches locally when they are in season. Let them ripen on the counter for a few days, stem side down on clean, dry paper towels. Once they are ripened, peel peaches with a sharp paring knife, slice them into large zip-style freezer bags, and place into the freezer.
Frozen peaches are great for peach cobbler, peach crisp and homemade raspberry peach jam.
Recipe FAQs
No, you can put all of your ingredients into a large bowl and cream the butter with an electric hand mixer.
Grease muffin tins and muffins will easily remove from the baking pans without using baking liners. Paper muffin liners make cleanup easier.
Frozen peaches work great for muffins. Do not thaw before adding to the muffin batter. Thawing will create excess juices, adding too much liquid to the batter.
Canned peaches should be drained before adding to muffin batter.
More easy breakfast recipes
- Buttermilk biscuits
- Biscuits and gravy
- Jalapeno cheddar biscuits
- Blueberry muffins recipe
- Raspberry muffins
- Banana bread muffins
- Banana bread recipe
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Peach Crumb Muffins
Ingredients
Peach Muffins
- ½ cup (1 stick) unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup full-fat sour cream (or Greek yogurt)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 to 1 ½ cups fresh peaches (about large 2 peaches) peeled, chopped (can substitute frozen peaches – do not thaw)
Crumb Topping
- ½ cup granulated sugar
- ¼ cup (½ stick) butter (softened)
- ½ cup old-fashioned rolled oats
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
Instructions
Crumb Topping
- In a medium bowl, using clean hands, blend together the crumb topping mixture. Cover with plastic wrap and set aside.
Peach Muffins
- In a large mixing bowl, cream together granulated sugar, brown sugar and butter. Add the vanilla extract, eggs, sour cream, salt and combine.
- Add the flour and baking powder. Scrape down the sides of the bowl occasionally with a rubber spatula.
- Fold in the peaches with a rubber spatula.
- Scoop the batter evenly into 12-paper lined muffin tins. Top with crumb topping.
- Bake in a preheated 350-degrees F oven for about 30 minutes. Or until a toothpick, when inserted comes out clean.
Recipe Notes
How to Freeze peach Muffins
Let the muffins cool completely. Wrap individually with plastic wrap. Then plop into a large freezer-style Ziploc bag. They will last up to 1 month in the freezer.Nutrition
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Lisa Hatfield says
The BEST Peach Muffins, and the crumb topping is soooo good. Another great recipe Jessica!
Jessica Robinson says
It’s one of our favorites for seasonal peaches in the summer.