Peach Muffins with Crumble Topping

These peach muffins are big, bakery-style muffins with a tender, moist crumb and plenty of peach flavor. They are loaded with sweet, juicy peaches and topped with a buttery oat crumble. Made with fresh or frozen peaches and simple pantry ingredients, this recipe makes it easy to enjoy bakery-quality muffins from your own kitchen.

You may also be interested in my mixed berry muffins and my blueberry peach muffins recipes. For ease of browsing, you can find all of my muffin recipes in one place.

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Before Baking

• Let the eggs and yogurt come to room temperature — This helps them incorporate more easily into the batter.
• Blot juicy peaches — If your peaches are very juicy, blot them lightly with a paper towel.
• Don’t thaw frozen fruit — Add frozen peaches directly to the batter to help prevent excess moisture and bleeding.
• Let batter rest 10–15 minutes before baking — This is optional, but recommended.

Ingredients for Fresh Peach Muffins

These muffins are made with simple baking staples, plus fresh summer fruit and a buttery oat crumble for bakery-style flavor and texture.

• Eggs — Provide structure and richness while helping bind the ingredients together.
• Melted butter — Gives the muffins a rich flavor and tender texture without the need for a mixer.
• All-purpose flour — Provides the structure for the muffins.
• Yogurt — Helps create a tender crumb and a thick batter that supports the peaches.
• Peaches — Add natural sweetness and moisture.
  • Substitution: Frozen peaches can be used, or fresh nectarines.
• Granulated sugar — Sweetens the muffins and helps create a soft texture.
• Baking powder & soda— Helps the muffins rise and creates a light, fluffy texture.
• Salt — Balances the sweetness and enhances the flavor of the fruit.
• Vanilla — Gives the muffins a subtle warm sweetness.

Crumble Topping Ingredients

The crumble is made with oats, flour, ginger, and brown sugar stirred together. Then melted butter is poured over top and stirred together to form buttery clusters. It bakes into a crisp crumb topping that adds texture and warmth to the muffins.

• Old-fashioned oats – Adds a hearty texture to the crumble.
• All-purpose flour – Gives the crumble structure and helps it hold together.
• Unsalted butter – Adds richness and helps create crisp, buttery clusters.
• Ground ginger – Peaches and ginger are a GREAT combination. And the spice is a nice contrast to the sweetness of the brown sugar.
• Brown sugar – Sweetens the crumble and gives it a deeper, caramel-like flavor.

What is the Muffin Method?

The muffin method is a simple mixing technique that produces muffins with a soft, tender crumb. The dry ingredients are combined separately from the wet ingredients, which typically include a liquid fat such as melted butter or oil. The wet ingredients are then added to the dry and mixed just until combined. The muffin method uses liquid fat and minimal mixing to limit gluten development, which gives the muffins their tender texture without the need for a mixer.

How to Make

Here’s a quick summary of how to make. Please see the recipe card at the bottom of this post for the full recipe. 

1. Prep — Preheat oven to 400°F / 200°C. Whisk dry ingredients together, whisk wet ingredients in a separate bowl or measuring cup. Gently mix the wet ingredients into the dry, do not overmix. A few lumps are fine.
2. Fold — Using a rubber spatula, fold diced peaches into batter.
3. Scoop the muffins — To make sure all of the muffins are the same size, use a medium-sized cookie scoop to portion the batter. Then sprinkle the crumble over the muffins.
4. Bake — When a tester comes out with only a few moist crumbs on it, the muffins are done.

How to peel peaches

1. Bring a pot of water to a gentle boil. Make a small, shallow “x” on the bottom tip of the peaches with a sharp paring knife.
2. Carefully drop the peaches into the simmering water for 20 – 30 seconds.
3. Remove them from the water with a slotted spoon and immediately plunge them into an ice water bath.
4. Using your paring knife, loosen a bit of the skin and it should slip right off.

One word of advice — do not peel your peaches in advance. Peaches, like apples, will oxidize and turn brown after they are cut or peeled. Peel your peaches right before you start the muffin batter.

Variations and Substitutions

• Nectarines — I actually prefer nectarines over peaches, so if nectarines look better than peaches that day, it’s an easy swap.
• Nuts — Pecans would pair quite nicely with these muffins. If you decide to use nuts, please make sure you toast them first, it makes a big difference.
• Skip the oat crumble — If you prefer to leave the topping off, the muffins will still be delicious!

Peach Muffin Recipe FAQ’s

Tips for the Best Peach Muffins

• For evenly sized muffins, portion the batter with a 2-ounce cookie scoop or ¼-cup measure.
• Dice the peaches into ¼-inch pieces so they distribute evenly throughout the muffins and are less likely to sink.
• Use ripe but firm peaches — Avoid peaches that are overly ripe and soft, they can break down when diced and release more juice into the batter, resulting in a gummy muffin texture.

Helpful Tools and Equipment

• I use tulip baking cups for my muffins.
•  This muffin pan is sturdy and will hold up in high heat without warping.

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Originally published 3/5/18, most recent update 8/17/26.