Peach muffins with pecan crumb topping

Enjoy a taste of summer with these light, fluffy and tender peach muffins. They’re ready in under 30 minutes and topped with a sweet, buttery pecan crumb!

Muffins with crumb topping with two other muffins in the background

Recipe features

  • Made with a lightly spiced batter and a golden pecan crumb topping
  • Ready in less than 30 minutes
  • It can be done with fresh, frozen or canned peaches
  • Easy to freeze for a quick breakfast or snack

It’s the best time of the year: fishing season! This year, I’ve shared Peach Bars, Peach Overnight Oats, and now onto Peach Muffins, one of my favorite ways to enjoy this delicious fruit.

What will you need

Labeled ingredients used to make peach muffins
  • Peaches: Use ripe yellow peaches. I think fresh peaches work best if you can get your hands on them, but frozen and canned ones work too (see below for tips).
  • Sour cream makes muffins tender and fluffy. Substitute an equal amount of Greek yogurt for a low-fat option.
  • MilkYou can technically use any type of milk here (2%, whole, skim, etc.) and non-dairy milk works too (I often use soy milk in muffins because that’s what I keep on hand).
  • Rapeseed oil it’s my favorite fat in muffins. Olive oil works but will add a slight olive oil flavor to the muffins.
  • Ground ginger, cinnamon AND almond extract pairs well with peaches and adds great heat to the batter.

Step by step instructions

Steps 1 to 4 to make Peach Muffins
  1. Mix all dry ingredients together in a large bowl. Shelve.
  2. Measure the milk in a big liquid measuring cup. Add the canola oil, large egg, sour cream and almond extract. Beat until well combined.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to over mix.
  4. In a small bowl, toss diced peaches with 1 tablespoon flour. Gently fold the peaches into the batter until just combined.
Crumb topping in a white mixing bowl

5. Stuff the crumb mixing very soft butter (not melted!), flour and sugar. It should be very crumbly and feel dry.

6. Measure the batter in lightly greased muffin moulds (or line with muffin paper). I like to measure muffins using a large cookie/icecream ball (equal to just over ⅓ cup size) which translates to 9 medium to large muffins. Use a ¼ cup measuring cup to scoop batter if you make 12 muffins.

Uncooked muffins topped with crumb topping and pecans in pink muffin pan

6. Sprinkle the topping with crumbs and chopped pecans on each muffin. Bake at 375F for 18-20 minutes on the middle rack of the oven, until the crumbs are golden brown and a toothpick inserted into a muffin comes out almost clean. Remove the muffins from the pan and let them cool on a grill.

Mixing tip: Mix only the dry and wet ingredients together until just combined. It’s okay if a few small pockets of dry still exist. Overmixed muffins = denser and less tender muffins.

Topped muffins with pecans and crumbs in a pink muffin pan

Recipe FAQs and expert advice

  • Measure the flour: I recommend using the spoon and level method for measuring flour. To do this, pour the flour into the measuring cup and remove the excess with the back of a knife.
  • Paper liners against oil: You can do both to prevent the muffins from sticking to the pan. It’s my personal preference to use canola spray on the boxes (I don’t like the risk of paper sticking to a muffin) but paper liners work too if that’s your preference.
  • By serving: I usually have them with almond butter for breakfast and a peach jam spread for dessert. The peach jam + peach muffin combo is amazing.
How long do these muffins keep?

For best quality, store in a closed container at room temperature for 3-4 days.

Can I freeze these?

Yes, peach muffins freeze well. Place room-temperature muffins in a more freezer-safe container and freeze for up to 3 months. Heat a muffin in the microwave in about 30 seconds to one minute.

Can I make them with a fruit other than peaches?

This recipe works with most fruits, but I think the ginger and cinnamon combo works best with peaches. Apricots, nectarines, plums, or any other stone fruit work best, but fresh strawberries, pineapples, and blueberries are also easy swaps.

Can I use frozen or canned peaches?

Yes, both will work. I recommend thawing frozen peaches before dicing them. Canned peaches are generally more moist than fresh ones, which can cause them to sink into muffins, so be sure to mix the diced pieces with 1 tablespoon of flour before adding them to the batter.

Can I make this recipe vegan?

I have not tried a vegan version of this recipe. You may get better results by using peaches in my Vegan Strawberry Lemon Muffins instead.

Can I make them gluten free?

I haven’t tested this with gluten-free flour, but your best bet is to use a gluten-free all-purpose flour blend like this one from Bob’s Red Mill.

Peach muffin cut in half to show inside

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📖 Recipe

Muffins with crumb topping with two other muffins in the background

Print Recipe

Peach muffins with pecan crumb topping

Light, fluffy and tender peach muffins made with fresh (or frozen!) peaches and topped with a rich buttery crumb.

Preparation time10 min

Time to cook18 min

Total time28 min

Portions: 9 medium muffins

Author: Cassidy Reeser, MS, RD

Instructions

  • Mix all dry ingredients (flour, white and brown sugar, ground ginger, cinnamon, baking powder, baking soda, salt) in a large bowl. Shelve.

  • Measure the milk in a large liquid measuring cup. Add the sour cream, canola oil, large egg and almond extract. Beat until well combined.
  • Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to over mix. It will result in a relatively thick, scoopable batter.

  • Toss the diced peaches with 1 tablespoon of the flour. Gently fold the peaches into the batter until just combined.

  • Prepare the crumb by mixing very soft butter, flour and sugar. It should be very crumbly and feel dry.

  • Lubricate or lightly coat a 12 cup muffin pan with muffin cups. For 9 muffins, measure batter using a cookie scoop or ⅓ cup measure. Makes 12 muffins, use one ¼ cup scoop.
  • Top each muffin with the crumble and chopped pecans. Bake at 375F for 18 to 20 minutes on the middle rack of the oven. The muffins are ready when a toothpick inserted in the center comes out almost clean and the crumbs are golden brown.

  • Remove the muffins from the muffin pan and let them cool on a grill. Enjoy! It can be kept for 3-4 days at room temperature in a closed container.

Notes

  1. Flour: I recommend using the spoon and level method for measuring flour for the most consistent results. Pour the flour into the measuring cup to overflowing, then use the back of a knife to shake off the excess.
  2. Milk: Any kind works, even non-dairy milk like soy milk. Higher-fat milks such as whole milk will produce a slightly more tender muffin.
  3. Peaches: I leave the skin on the peaches but you can remove them if you prefer. Frozen peaches work but let them thaw completely before using. Canned peaches are also good.
  4. Butter: To soften the butter quickly, cut it into slices and put it in the microwave for 20-30 seconds. It should be soft enough to snap back with very little pressure but not loose.

Calories: 347kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated fats: 5gTrans fats: 1gCholesterol: 38mgSodium: 121mgPotassium: 127mgFiber: 1gSugar: 25gVitamin A: 242UIC vitamin: 1mgSoccer: 60mgIron: 2mg

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