Moist Peach Muffins with Crumb Topping

You ever bite into a muffin and wonder why it tastes like cardboard wearing a sugar wig? Same. That’s why these peach muffins exist. They’re not just soft and sweet—they’re juicy. Bursting with chunks of real peach, and finished with a buttery crumb that crunches just right. This isn’t your average coffee shop paperweight. It’s a muffin that walks the line between dessert and breakfast without giving a damn.

This recipe came out of necessity. I had too many ripe peaches staring at me from the counter. Too soft for slicing. Too precious to waste. Muffins were the answer. But not the kind that feels like a cupcake in disguise. These hold their own. Tangy, sweet, with just enough give in the crumb to make you close your eyes and take a second bite before finishing the first. I kept it simple. Pantry staples, a quick batter, and that brown sugar crumble that makes you feel like you’re winning the morning. Whether you eat them warm from the oven, or cold with coffee the next day, these peach muffins hit the spot.

Why You’ll Love This Recipe

• Juicy chunks of real peach in every bite.
• Crunchy, buttery crumb topping for texture.
• Easy to make with simple pantry ingredients.
• Freezer-friendly and great for meal prep.
• Perfect balance of sweet and tangy flavors.

Ingredients

Muffin Batter

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (optional)
• 2 large eggs
• 1/2 cup whole milk or buttermilk
• 1/2 cup unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1 1/2 cups peeled and chopped ripe peaches

Crumb Topping

• 1/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 cup cold unsalted butter, cubed

Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. Make the topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter using a fork or your fingers until crumbly. Chill until ready to use.
3. Mix dry ingredients: In a large bowl, whisk together flour, both sugars, baking powder, baking soda, salt, and cinnamon.
4. Mix wet ingredients: In another bowl, whisk eggs, milk, melted butter, and vanilla until combined.
5. Combine: Pour the wet ingredients into the dry and mix until just combined. Gently fold in the chopped peaches. Do not overmix.
6. Fill the muffin cups: Divide the batter evenly among muffin cups. Sprinkle each with a generous amount of crumb topping.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp.

Tips & Variations

• Don’t overmix the batter—lumps are okay. Overmixing = dense muffins.
• Use canned or frozen peaches if fresh aren’t available.
• Add chopped nuts or a pinch of nutmeg for a twist.
• Substitute sour cream or yogurt for milk for extra moisture.
• Try adding a splash of bourbon to the batter for a Southern kick.

Note

If your peaches are super juicy, pat them dry a bit before adding to the batter to prevent soggy bottoms.

Serving Suggestions

Serve these muffins warm with a pat of butter or a drizzle of honey. They go great with a strong cup of coffee or a cold glass of milk. Perfect for breakfast, brunch spreads, or an afternoon snack.

Nutrition Information

Approximate per muffin (based on 12 muffins):

• Calories: 260
• Protein: 3g
• Fat: 12g
• Carbohydrates: 36g
• Sugar: 18g
• Fiber: 1g
• Sodium: 180mg

User Reviews/Comments

“These are the best muffins I’ve ever made. So moist and flavorful!”

“Added a little nutmeg and wow—next level. Husband couldn’t stop eating them.”

“Used canned peaches and they still came out perfect. Definitely making again.”

FAQs

Can I use canned or frozen peaches?

Yes. Just drain canned peaches well and chop them up. For frozen, thaw and pat dry to reduce excess moisture.

How do I store peach muffins?

Store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. For longer storage, freeze individually wrapped muffins for up to 2 months.

Can I make them gluten-free?

Yes. Substitute a 1:1 gluten-free baking mix for the all-purpose flour. Just check your baking powder is gluten-free too.

What if I don’t have brown sugar?

Use white sugar with a little molasses or just go with all white sugar. Brown sugar adds depth, but it’s not essential.

Can I skip the crumb topping?

You can. The muffins will still be delicious. Or sprinkle a little cinnamon sugar on top instead.

Conclusion

These peach muffins aren’t here to play nice. They’re soft, crumbly, and dripping with juicy peach goodness—a full-blown celebration of summer in every bite. You don’t need a mixer, a fancy kitchen, or an excuse. Just grab those ripe peaches and let your oven do the heavy lifting. Whether you eat them with morning coffee or sneak one at midnight, they deliver. If you want to geek out on the peach’s backstory, from ancient China to Georgia’s state pride, take a scroll through this Wikipedia article on peaches. Now get baking—and don’t forget to save one for later. Or don’t. I wouldn’t.

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