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Fresh Peach Crumb Muffins – Soft, Fruity & Perfectly Sweet

Start your morning with these Fresh Peach Crumb Muffins—soft, moist muffins packed with juicy peaches and topped with a sweet, crunchy crumb topping. Perfect for breakfast, brunch, or a delightful snack. Easy to make and bursting with fresh fruit flavor!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 standard muffins
Calories 250 kcal

Equipment

  • Muffin tin (12 cups)
  • Paper liners
  • Mixing bowls
  • Whisk and spatula
  • Knife and cutting board
  • Cooling rack
  • Optional: food processor for crumb topping

Ingredients
  

For the Muffins:

  • 2 cups all-purpose flour (or gluten-free blend)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon (optional)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, melted (or oil)
  • 1/4 cup yogurt or milk
  • 1 tsp vanilla extract
  • 2 cups diced peaches (fresh, slightly under-ripe, or thawed frozen)

For the Crumb Topping:

  • 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup cold unsalted butter, cubed
  • 1/4 tsp cinnamon
  • Optional: 1/4 cup oats or chopped nuts

Instructions
 

  • Preheat Oven: Preheat to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • Combine Wet Ingredients: In a large bowl, beat eggs with sugars until smooth. Add melted butter, yogurt, and vanilla; mix well.
  • Fold in Peaches: Gently fold diced peaches into the wet mixture, careful not to break them.
  • Prepare Crumb Topping: Combine flour, sugar, and cold butter. Use a fork or pastry cutter until coarse crumbs form. Add oats or nuts if desired.
  • Fill Muffin Cups: Spoon batter evenly into muffin cups, filling about two-thirds full. Sprinkle crumb topping generously on each muffin.
  • Bake: Bake 20–25 minutes until golden brown and a toothpick inserted into the center comes out clean.
  • Cool & Serve: Cool in the tin 5–10 minutes, then transfer to a cooling rack. Optional: dust with powdered sugar or drizzle with glaze.

Notes

  • Fruit Substitutions: Blueberries, raspberries, or chopped apples can be used instead of peaches.
  • Spices: Cinnamon, nutmeg, or ginger enhance flavor; adjust to taste.
  • Make-Ahead: Muffins can be assembled ahead and baked fresh, or baked and frozen for up to 3 months.
  • Crumb Topping Crunch: Use cold butter and avoid pressing topping down. Briefly toast after freezing to refresh crunch.
  • Mini Muffins: Reduce baking time to 12–15 minutes for bite-sized muffins.
  • Gluten-Free/Dairy-Free: Use gluten-free flour and plant-based milk or butter for adaptations.
Keyword breakfast muffins, crumb muffins, fruit muffins, peach muffins, quick bread, summer baking