Peach Muffin Recipe

Peach Muffins stacked on wire rack with bite taken out of muffin on top.

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These homemade Peach Muffins are made with fresh peaches and topped with a brown sugar cinnamon crumb topping.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 204kcal

Author: Judy Wilson

Ingredients

1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup oil
½ cup brown sugar
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
2 cups peaches, diced into ½ inch or smaller pieces

Crumb Topping

2 Tablespoons butter, softened
¼ cup all-purpose flour
2 Tablespoons brown sugar
2 Tablespoons white sugar
1 Teaspoon cinnamon

Instructions

Preheat oven to 350 degrees. Prepare muffin pan lining a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
Prepare the streusel by mixing butter, flour, brown sugar, white sugar and cinnamon together until crumbly and completely combined and set aside.
In a large mixing bowl, combine 1 ½ cups flour, baking powder, salt, and brown sugar.
Then add the egg, oil, buttermilk, and vanilla, and mix until just combined.
Next add peaches and gently fold in.
Divide the muffin batter between 12 greased or paper-lined muffin cups.
Evenly sprinkle crumb topping over muffin tops.
Bake in center of oven for 18 minutes until edges are golden and a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool.

Notes

It’s best to use fresh or frozen peaches. I find canned peaches to be too soft and watery which adds a lot of moisture to the batter and can ruin the texture of the muffins.

Store the peach muffins in a airtight container at room temperature for up to 2 days.

To freeze place cooled muffins in a freezer safe container or freezer bag. Freeze for up to 2 months. When ready to use thaw in the refrigerator overnight.

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