Peach Crumb Muffins

Close up of peach muffins with fresh peaches in muffin tin.

Bakery-style peach muffins with crumb topping, using simple ingredients, frozen or fresh peaches.

Course Breakfast, Breakfast or Brunch

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 357kcal

Author Jessica Robinson

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.

Notes

Do not over mix the batter. Mix just until everything is combined.

Carefully fold in the peaches with a rubber spatula.

Use either fresh or frozen peaches. (Do NOT thaw)

For crumb that stays together better, refrigerate it for 30 minutes to 1 hour, or even overnight.

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.

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.

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