Peach Muffins With Crumble Option
Bakery style peach muffins made with juicy fresh peaches and an optional buttery crumble topping. These muffins bake up tall, soft, and full of fruity flavor. Perfect for breakfast, brunch, or snacking.
Servings: 12 muffins
Calories: 391kcal
Cost: $6
Ingredients
- 2 ½ cups all-purpose flour or gluten-free flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk or milk of choice
- 1 tablespoon vanilla extract or vanilla bean paste
- ¼ cup Greek yogurt or sour cream
- 2 tablespoons oil of choice vegetable, canola, or avocado
- 1 ½ cups peaches chopped (peel if desired)
Crumble Topping (Optional):
- 6 tablespoons unsalted butter melted
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ cup all-purpose flour or gluten-free flour
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 425°F (218°C). Line a muffin tin with paper liners or grease a silicone muffin pan.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- In a large bowl, whisk melted butter and sugar until combined.
- Whisk in eggs until smooth. In a measuring cup, whisk together milk, vanilla, yogurt or sour cream, and oil. Add to wet mixture and whisk to combine.
- Add dry ingredients to wet ingredients and stir until just combined.
- Fold in peaches gently without overmixing.
- If making crumble topping, mix melted butter, brown sugar, granulated sugar, flour, and cornstarch in a bowl until crumbly. Chill while portioning muffin batter.
- Scoop batter into muffin cups, filling about 3/4 full. Sprinkle crumble over tops if using.
- Bake at 425°F for 5 minutes, then reduce temperature to 375°F and bake 12 to 15 more minutes until a toothpick comes out clean.
- Cool muffins in pan before transferring to a wire rack.
Notes
- Use fresh peaches for the best flavor. Frozen peaches work too, but thaw and pat dry before chopping.
- For extra bakery style tops, chill the muffin batter for 30 minutes before baking.
Nutrition
Calories: 391kcal | Carbohydrates: 53g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 125mg | Potassium: 170mg | Fiber: 1g | Sugar: 28g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg