Go Back
–+ servings
Peach Muffins

Mouthwatering Peach Muffins with a Crunchy Crumble Topping

Delicious peach muffins bursting with flavor, perfect for brunch or snacks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Try gluten-free flour for a lighter option.
  • 1 tablespoon Baking Powder Essential for rising; always check freshness for best results.
  • 0.5 teaspoon Salt Enhances flavor; fine sea salt spreads evenly throughout.
  • 1 teaspoon Ground Cinnamon Brings a warm, cozy note.
  • 0.5 cups Vegetable Oil Can be substituted with melted coconut oil.
  • 1 cup Light Brown Sugar Adds sweetness and depth.
  • 2 large Eggs For a vegan version, consider using a flax egg.
  • 1 cup Sour Cream Greek yogurt is a fantastic alternative.
  • 1 teaspoon Vanilla Extract Opt for homemade if possible.
  • 0.5 cups Whole Milk Swap with almond milk for a dairy-free option.
  • 1 to 1.5 cups Fresh Peaches If unavailable, use canned or frozen but pat dry.
For the Crumble Topping
  • 0.5 cups Granulated Sugar Modify to taste preference.
  • 0.25 cups Unsalted Butter Margarine can be used as a dairy-free swap.
  • 0.5 cups All-Purpose Flour Essential for that bakery-like topping.

Equipment

  • Muffin Tin
  • mixing bowls
  • whisk

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.
  2. In a medium mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
  3. In a large bowl, whisk together the vegetable oil and brown sugar until well combined, then add the eggs, sour cream, and vanilla extract.
  4. Gently stir in the flour mixture until just combined, then add the whole milk and mix lightly.
  5. Fold in the chopped fresh peaches evenly throughout the batter.
  6. In a separate bowl, mix together the sugar, melted butter, flour, and a pinch of salt until crumbly.
  7. Divide the muffin batter among the lined cups, filling each about three-quarters full and sprinkle the crumb topping over each.
  8. Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake for another 16-18 minutes.
  9. Remove from the oven and allow to cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

Ensure all ingredients are fresh, especially the baking powder for best results.

Tried this recipe?

Let us know how it was!