This post may contain affiliate links.
Oh-so-irresistible, this Peach Muffin Recipe is bursting with peach flavor with a crunchy crumble topping. With bakery-style muffin tops, you cannot go wrong with this treat.
I love me a muffin, we have quite a few recipes for them on our site already, but our Peach Muffins Recipe is extra special.
Is it that crumbly topping (that tastes like a sugar cookie btw), or the moist interior? I’m not sure, but all I know is that this recipe just WORKS. This muffin is perfect for the peach lover.
I love that I can skip a stop at the bakery and make my favorite delicious peach muffins at home, easy peasy.
With simple ingredients and just 23 minutes of cook time, you can have these on the table for breakfast, snack, or even dessert.
I love to sometimes add a little extra something to these with a powdered sugar glaze or a drizzle of caramel sauce; no shame in my game.
I MAY have had one with a large ice cream scoop on more than one occasion as well… just sayin’, these muffins are extremely versatile!
Looking for that classic Peach Muffins Recipe that everyone will absolutely adore?! You have come to the right place.
Some of our other favorite muffin recipes we have on our site include: Easy Nutella Muffins Recipe, Pistachio Muffins, and Chocolate Chip Muffins.
WHY THIS RECIPE WORKS:
- Easy to find, simple ingredients help these come together quickly.
- Perfect for meal prep!
- Easy recipe is perfect for breakfast or a snack.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Vegetable oil
- Light brown sugar
- Large eggs
- Sour cream
- Vanilla extract
- Milk
- Fresh peaches
- Granulated sugar
- Unsalted butter, melted
HOW TO MAKE PEACH MUFFINS RECIPE:
- Preheat the oven to 425°F. Line 12-count muffin tins with paper liners, or spray them with baking spray, set aside.
- In a medium bowl stir together the dry ingredients – flour, baking powder, salt, and cinnamon, set aside.
- In a large bowl, whisk together the oil and sugar until combined. Add the eggs and whisk until smooth. Add the sour cream and vanilla, and whisk until smooth.
- Add the flour mixture to the wet ingredients and stir it until just combined with no dry patches. Add the milk and stir it in.
- Add the chopped peaches and fold them in. Divide the muffin batter among the prepared muffin cups, set aside.
- For the streusel, in a medium-sized bowl stir together the sugar and butter until combined. Add the flour and salt, and mix until combined and crumbly.
- Evenly add the streusel topping over the tops of the muffins, it looks like too much, but it’s not, use it all.
- Bake at 425°F for 5 minutes. Reduce the heat to 350°F and bake for an additional 16-18 minutes until golden brown and a toothpick inserted into the center of a muffin comes out mostly clean.
- Let the muffins cool in the tin for 5 minutes, then carefully take them out and let them cool completely on a wire rack. Serve warm or at room temperature.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE FROZEN OR CANNED PEACHES?
Of course, you can! We love to make these mostly during the peach season when we can get our hands on fresh juicy peaches.
But, sometimes that craving hits when they are out of season.
You can use canned or frozen peaches. If using canned, make sure to pay them dry well, the excess moisture may make the batter too loose.
If you can, chop them up finer as well if using canned or frozen instead of leaving them in large chunks.
If using frozen, no need to thaw, just add them directly to the muffin batter.
CAN I USE OTHER FRUIT?
Yes, you can use other types of fruit in this recipe.
Some other good options include blueberries, raspberries, and blackberries.
Any other stone fruits will also work.
DO I HAVE TO ADD THE CRUMBLE TOPPING?
No, it is optional but highly recommended. It gives that bakery-style muffins touch, but if you want to skip it you can.
You will still have some yummy fresh peach muffins.
CAN I MAKE THESE AHEAD OF TIME?
Yes, these are good at room temperature for up to 4 days, so you can use that for meal prepping.
Or, you can do like I often do:
I will allow the muffins to come to room temperature. Then, I will wrap them individually in plastic wrap and then foil, then I will place them in a freezer-safe container.
They will last in the freezer for up to 3 months. I’ll take one out and pop it in the fridge overnight to enjoy in the morning.
Or, you can let it sit out directly on the counter until thawed.
HOW TO STORE:
Store leftover sweet peach muffins at room temperature in an airtight container for up to 4 days.
Freeze for up to 3 months.
Place leftovers in the freezer in a freezer-safe container. To thaw, place frozen muffins in the fridge overnight or on the counter.
DANA’S TIPS AND TRICKS:
- This makes 12 muffins, but you can easily double it to feed more or halve the recipe as needed.
- Great for breakfast meal prepping.
- This freezes well, see my tips above on how to store.
- Use canned or frozen peaches if you can’t get fresh.
Easy peach muffins are a recipe you need in your arsenal. Our Peach Muffins Recipe is easy, delicious, and perfect all year long.
If you like this recipe, you might also like:
If you’ve tried this PEACH MUFFINS RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Peach Muffins Recipe with Crumble Topping
Ingredients
- 1 & 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 3/4 cup light brown sugar packed
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons whole milk
- 1 & 1/4 cups small chopped peeled fresh peaches
For the streusel:
- 6 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- 2/3 cup all-purpose flour
- 1/2 teaspoon fine sea salt
Instructions
- Preheat the oven to 425°F. Line 12-count muffin tins with paper liners, or spray them with baking spray, set aside.
- In a medium bowl stir together the dry ingredients – flour, baking powder, salt, and cinnamon, set aside.
- In a large bowl, whisk together the oil and sugar until combined. Add the eggs and whisk until smooth. Add the sour cream and vanilla, and whisk until smooth.
- Add the flour mixture to the wet ingredients and stir it until just combined with no dry patches. Add the milk and stir it in.
- Add the chopped peaches and fold them in. Divide the muffin batter among the prepared muffin cups, set aside.
- For the streusel, in a medium-sized bowl stir together the sugar and butter until combined. Add the flour and salt, and mix until combined and crumbly.
- Evenly add the streusel topping over the tops of the muffins, it looks like too much, but it’s not, use it all.
- Bake at 425°F for 5 minutes. Reduce the heat to 350°F and bake for an additional 16-18 minutes until golden brown and a toothpick inserted into the center of a muffin comes out mostly clean.
- Let the muffins cool in the tin for 5 minutes, then carefully take them out and let them cool completely on a wire rack. Serve warm or at room temperature.
Notes
- This makes 12 muffins, but you can easily double it to feed more or halve the recipe as needed.
- Great for breakfast meal prepping.
- This freezes well, see my tips above on how to store.
- Use canned or frozen peaches if you can’t get fresh.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Omg!!!! So yummy I made these with over ripe peaches I had so I would not lose them. The topping even makes it better.
Seriously YUM!! My new favorite muffin! Thank you!!