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Perfect Peach Muffins with a sweet crumble top
Sweet crumble topped fresh Peach Muffins
Fresh, juicy peaches are packed in these lightly sweet Peach Muffins with hints of cinnamon and a sweet, crunchy, crumble top. Don’t forget to drizzle with a little almond glaze. It’s the icing on the cake!
While developing this recipe my husband begged me not to give any away to our taste testers. He’s in love with the flavor, textural contrast of the crunchy crumble top and those sweet pillowy soft chunks of fresh peach.
The base recipe for these peach muffins was adapted from our other terrific brunch favorites: Cranberry Orange Muffins, Old-Fashioned Donut Muffins and our wonderful Lemon-Blueberry Muffins with Crumble Top.
We’ve shared some pretty fantastic muffin recipes over the years but this one has quickly shot to the top of the favorites list.
- fresh ripe peaches, peeled and diced
- all-purpose flour
- ground cinnamon
- baking powder
- baking soda
- granulated sugar
- sour cream
- unsalted butter melted and cooled slightly
- vanilla extract
- almond extract
- large egg
- unsalted butter melted
- all-purpose flour
- ground cinnamon
- granulated sugar
- peach juice reserved from the diced peaches
Optional almond icing:
- powdered sugar
- milk or cream
- almond extract
How to make Peach Muffins
1. First prep the peaches and muffin tin
Peel and dice the peaches and set aside in a medium mixing bowl.
Preheat the oven to 400 degrees F. Lightly grease a 10 cup muffin pan or paper cupcake liners with vegetable cooking spray. Set aside.
2. Make the muffin batter
Whisk together the dry ingredients in a large bowl: flour, salt, cinnamon, baking powder, baking soda and sugar. Make a well in the center and set aside.
In a small mixing bowl combine the wet ingredients: egg, sour cream, melted butter, vanilla and almond extracts.
Pour the sour cream mixture into the dry ingredients and fold together with a spatula until blended. The batter will be very thick!
Gently fold in about three-fourths of the diced peaches. Using a large ice cream scoop divide the batter between the 10 muffin wells or paper liners. Top the muffin batter with the remaining diced peaches and set aside while preparing the crumble top.
3. Prepare the crumble topping
Melt the butter in a small bowl or 2-cup measuring cup. Add the flour, cinnamon, sugar and reserved peach juice. Stir with a fork to combine. Sprinkle the crumb topping over the unbaked muffins.
Bake the muffins until golden brown, about 15 to 18 minutes. Cool on a wire rack then drizzle with almond icing. Enjoy!
Make ahead and freezable
While enjoying one warm from the oven is pretty fantastic, they’re almost better after a day or two when they’ve had time to sit and the flavors meld.
Even a day later, the crumble topping is still crisp and the muffin is still moist. You can even store these gems with the drizzled almond icing. That makes these peach muffins perfect for making ahead!
To store the muffins leave at room temperature in a well sealed container for up to two days or refrigerate for longer storage.
Freeze leftover muffins sealed in plastic wrap and stored in an airtight container. Thaw overnight in the refrigerator.
Why we love these Peach Muffins
There’s so much to love about these simple peach-packed muffins.
- They’re easy to make
- The muffins almost taste like a mini peach cobbler or peach crisp
- Even after a day or two the crumble top is still crunchy and the muffin soft and tasty
- There’s plenty of peaches in the batter so you get several chunks in every bite
- The almond icing adds just the right amount of sweetness and flavor
- Hints of cinnamon in the crumble and batter adds a wonderful warm layer of flavor
- The batter is thick enough so the peaches don’t sink to the bottom
- The muffins are tender and moist and the peach chunks are pillowy soft
Can you use frozen peaches for this recipe?
Feel free to use frozen peaches for this muffin recipe. However, it’s best to thaw the peaches a little first so you can dice them into pieces and create a little peach juice. Slightly frozen is good and works well.
Can you leave off the crumble topping?
These muffins are great even without the crumble topping. Simply add a teaspoon of coarse sugar on top of each muffin in place of the crumble.
If leaving off the crumble topping you can fill the muffin cups with a little more batter.
However, be sure to make at least half with the crumble topping. I think you’re going to LOVE ’em!
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Peach Muffins with Crumble Topping
For the muffin batter:
- 2 cups peeled and diced peaches
- 1 ¼ cups all-purpose flour (156g)
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ¼ teaspoons baking powder
- ⅛ teaspoon baking soda
- ½ cup granulated sugar (110g)
- ½ cup sour cream (4oz)
- 4 tablespoons unsalted butter melted and cooled slightly (57g)
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 large egg lightly beaten
For the crumble topping:
- 4 tablespoons unsalted butter melted (57g)
- ¾ cup all-purpose flour (100g)
- 1/2 teaspoon ground cinnamon
- 1/3 cup granulated sugar (74g)
- 1 tablespoon peach juice reserved from above
For the almond icing:
- 1/2 cup powdered sugar (56g)
- 2 teaspoons milk or cream
- 1/8 teaspoon almond extract
To prepare the muffin batter:
- Preheat oven to 400°F. Lightly grease 10 muffin cups or cupcake liners with vegetable cooking spray. Set aside.
- Peel and dice the peaches and set aside in a bowl.
- In a large mixing bowl whisk together the flour, salt, cinnamon, baking powder, baking soda and sugar. Make a well in the center.
- In a small mixing bowl combine the sour cream, melted butter, vanilla, almond extract and egg. Mix together with a spatula until blended. Pour the sour cream mixture into the flour mixture. Fold together with the spatula until the dry ingredients are just moistened. Remove 1 tablespoon of juice from the peaches and set aside for the crumble topping.
- Gently fold in 3/4 of the peaches and any remaining juice. Using a large ice cream scoop divide the batter between the 10 muffin wells or paper liners. Top with the remaining diced peaches. Allow the unbaked muffins to rest at room temperature for 15 minutes while preparing the crumble topping.
To prepare the crumble topping:
- Melt the butter in a small bowl in the microwave. Add the flour, cinnamon, sugar and reserved peach juice. Mix with a fork to combine. Sprinkle the topping (leaving some pieces in larger clumps) evenly on top of the unbaked muffins. Bake for 15 to 18 minutes or until golden brown. Cool muffins in the pan for 5 minutes, then remove to a wire rack to cool completely.
- If using, whisk together the almond icing ingredients and drizzle over muffins. Serve immediately.
- These muffins are best served the day they’re made but keep well for up to two days in an airtight container at room temperature.
- Refrigerate leftovers for longer storage
Flavorful Peach Muffins
These muffins are so easy to make and taste fantastic for days. You’ll find pillowy soft chunks of peach in every bite and great peach flavor.
The addition of almond extract is a game changer. Hints of cinnamon in the batter and crumble seals the deal. These muffins are the best!
We’re nuts about peach desserts and if you are too, check out these 5-STAR Fresh Peach Crumb Bars. The reviews are in; these bars are perfect for parties and gatherings of any kind.
For a pure peach experience, let the fruit shine in this simple, quick and crazy good recipe for Baked Peaches with Maple Syrup, Cinnamon and Brown Sugar.