Fresh peach muffins with a buttery crumble topping are the perfect summertime treat. Like my blueberry peach muffins, these are bursting with fresh fruit.
These are the best peach muffins. They are tender and full of peaches, exactly what fresh peach muffins should be.
Easy peach muffins
These are big, bakery-style muffins with chunks of buttery crumble sprinkled on top.
Muffins are the perfect weekend baking project. It’s a great way to start off a Saturday morning and it requires very little effort.
A warm peach muffin with your morning coffee sounds like a nice start to the day, doesn’t it?
Muffins are always best on the day the are baked, which is why I normally save them for the weekends, because we can slow down enough to actually enjoy them.
Speaking of slowing down, there is no need for the big stand mixer to make this recipe, just a bit of stirring, which is nice and easy.
How to peel peaches
Here is the quickest and easiest way to peel peaches:
Bring a pot of water to a hard simmer. It doesn’t need to be a full, rolling boil, but it does need to be a good simmer.
Make a small, shallow “x” on the bottom tip of the peach with a sharp paring knife.
Carefully drop the peaches into the simmering water for about 20 seconds. Remove them from the water with a slotted spoon and immediately plunge them into an ice water bath.
Using your paring knife, loosen a bit of the skin and it should slip right off.
One word of advice on this – do not peel your peaches in advance. Peaches, like apples, will oxidize. Meaning, they will turn brown after they have been cut or peeled.
Peel your peaches right before you start the muffin batter.
To make sure that all of the muffins are the same size, I use a medium sized cookie scoop. Each muffin cup holds about 2 ounces, or 1/4 cup.
The muffin method, which isn’t just for muffins, is basically this:
- Dry ingredients in one bowl
- Wet ingredients in another bowl
- Pour wet into dry
- Stir until flour is mostly incorporated
- Bake your muffins
I use a sturdy rubber spatula to stir the batter, instead of a spoon. It is easier to scrape the bottom of the bowl to incorporate the flour and also to fold in the peaches.
These brown tulip baking cups are really pretty and also help with minimal clean up. Feel free to butter and flour the pan instead of using liners.
Muffins freeze really well. To freeze some for later, place them on a baking sheet and freeze for an hour. Wrap tightly and store in the freezer for about a month.
Because it is summer and peaches are in season, I wholeheartedly advocate for using fresh peaches. However, I’ve made these and this peach pound cake in the dead of winter with frozen peaches and they are still delicious.
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- 1/4 cup oats
- 1/2 cup flour
- 1/2 stick butter, melted and cooled
- 1/4 cup brown sugar
- 3 cups (15 ounces) all-purpose flour (I used White Lily, as it is low protein)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine salt
- 2 large eggs
- 1 3/4 cups sugar
- 10 tablespoons unsalted butter, melted and cooled
- 1 1/2 cups plain yogurt (not Greek), room temp
- 2 cups fresh peaches, peeled and diced
- Preheat oven to 375°F. Butter and flour a muffin tin or line with baking cups/muffin papers.
- Mix all ingredients for crumble topping in small bowl and set aside.
- Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a separate bowl, whisk eggs with sugar, then add butter and yogurt. Whisk to combine.
- Pour wet ingredients into dry and stir with rubber spatula until almost fully combined.
- Add peaches and gently fold to incorporate.
- Using a 2 ounce measure (1/4 cup) portion batter evenly into muffin cups. (Muffin cups should be about 2/3 full)
- Sprinkle crumble topping evenly over muffin batter.
- Bake for 22 - 25 minutes, or until toothpick inserted in the center comes out with a few crumbs attached.
- Cool in pan for 5 minutes, then move to wire rack to cool completely.
All ovens will vary! Also, not all ovens are calibrated correctly. If your oven tends to run hot, check your muffins after 20 minutes and keep an eye on them.
If your oven runs cool, it may take up to 28 - 30 minutes for your muffins to bake.
Keep toothpicks or wooden skewers handy and test them every couple of minutes after the 22 minute mark if you're unsure. Tester should have moist crumbs attached to it, it should not be completely clean and dry.
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Serving Size:1 muffin
Amount Per Serving: Calories: 342Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 340mgCarbohydrates: 55gFiber: 1gSugar: 31gProtein: 6g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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