Show off your fresh juicy peaches in these easy Peach Muffins! They come together in one bowl using staple baking ingredients, fresh juicy peaches, and a sweet buttery crumble topping!
Table of contents
The Best Peach Cobbler Muffin Recipe
These peach muffins are delightful! They’re light and fluffy and with every bite, you get a burst of peach flavor that is utterly delicious. Each one is crowned with a buttery brown sugar topping that makes them even better than they sound!
Peach season is almost here in our area!! Every summer I stock up on peaches and wait until they’re perfectly ripe to make homemade peach muffins. They’re simple in that they take just a few basic baking staples and come together in one bowl, and yet they are loaded with amazing peach flavor that shines through!
Forget the bakery or any store-bought version, these moist muffins are too easy not to make yourself!
- Granulated sugar: White sugar keeps these muffins nice and sweet and pairs well with the natural sweetness of the peaches. Both make these delicious muffins good enough to have for dessert!
- Unsalted butter & Canola oil: Both are fats that are used to develop the right consistency in the batter making these muffins nice and moist.
- Whole milk: The liquid component that balances out the dry to wet ingredients perfectly while adding moisture. The higher the fat content the richer the texture will be.
- Large eggs: Needed for binding the ingredients together so they don’t fall apart!
- Vanilla extract: Adds a lovely vanilla flavor to these muffins which is great with the flavor of the peach.
- All-purpose flour: Used as the foundation for the muffins creating structure.
- Baking powder: The rising agent that gives these muffins light and fluffy bounce without the tops falling and sinking.
- Fresh peaches, finely chopped: The star of these peach muffins! Use fresh peaches with or without the peel. I prefer no peel, but that’s not a must.
For the Streusel Topping
I use a combination of all-purpose flour, light brown sugar, and melted butter combined to make a paste. When baked the butter melts leaving behind crispy brown sugary goodness.
How to Make Peach Muffins
This recipe comes together in so few steps, you’ll have it memorized in no time!
Step 1: Combine ingredients for the streusel in a medium bowl. Mix until the butter completely coats the flour and it looks like a light brown sand.
Step 2: In a large bowl, whisk together sugar, melted butter, and oil first, and then add the milk, eggs, and vanilla extract. Continue mixing until well combined.
Step 3: To the wet ingredients, add flour and baking powder. Gently stir until the flour is fully incorporated into the batter.
Step 4: Toss in the diced peaches and gently fold them in, being careful not to over-mix. Otherwise, you’ll lose some of the trapped air you want to keep these peach muffins fluffy and not dense!
Step 5: Divide batter evenly into the muffin cups lined with muffin liners, filling each one to the brim. Grab the bowl of streusel topping you set aside and sprinkle some overtop each muffin.
Step 6: Bake in a preheated 425-degree oven for 10 minutes and then reduce the temperature to 350 degrees and bake for an additional 15 minutes until golden brown.
Fun fact! This initial high heat it was allows the muffin to rise quickly and form the outer muffin shell. Then when the temperature is lowered, the inside has space and time to bake nicely on the inside.
Step 7: Remove from the oven and immediately transfer them to a wire rack to cool muffins.
1. Substitute any milk or non-dairy milk, like almond milk if you’d like.
2. For a lower calorie version, substitute the oil for ¼ cup of unsweetened applesauce.
3: As summery as these peach muffins are you can turn them into fall and winter muffins by adding a bit of cinnamon, nutmeg, or allspice to the batter.
4: Add some oats and cinnamon to the streusel for a more textured topping.
5: Skip the crumb topping if preferred, or finish it off with some coarse sugar instead.
6: Add in a few fresh blueberries for fun!
7: Add ¼ teaspoon of almond extract.
- Make sure to measure the flour carefully using the spoon and level method as adding too much flour can result in dry, dense muffins.
- Fresh, ripe peaches are the best in my opinion. But if they aren’t in season, you can also use thawed frozen peaches or even canned peaches, drained of the juices.
- Feel free to double the crumb topping if you love extra crumbly bakery-style muffins.
Once completely cooled, store leftover muffins in an airtight container. They can be left at room temperature for up to 3 days or up to 5 days in the fridge.
You bet! Again, allow them to cool completely then transfer them to a freezer-friendly bag. Keep them frozen for up to 1 month and thaw overnight when ready to eat.
Since these peach muffins are great as a grab-n-go quick breakfasts, an afternoon snack, or even dessert, the options are endless!
Enjoy them with a morning cup of tea or coffee or as part of a special occasion brunch. You can also enjoy them on their own for a snack throughout the day or with a scoop of vanilla ice cream for dessert.
For the Muffins
- 1 cup granulated sugar
- 6 tablespoons unsalted butter melted
- ¼ cup canola oil or vegetable oil
- 1 ½ cups whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ cups peaches finely chopped (see notes)
For the Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup light brown sugar
- 2 tablespoons butter melted
For the Streusel Topping
- In a small bowl, add the flour, brown sugar, and melted butter and stir until the butter completely coats the flour.
For the Muffins
- Preheat oven to 425° F and line muffin tin with paper liners or spray each hole with nonstick cooking spray.
- In a large mixing bowl, whisk together the sugar, melted butter, and oil.
- Next, add the milk, eggs, and vanilla extract and whisk together well.
- Add in the flour and baking powder and gently stir until the flour mixed in and then add the diced peaches and gently fold them into the batter.
- Spoon the batter into each the muffin tin hole, filling each one completely full.
- Sprinkle the top of the batter with the crumb topping.
- Bake at 425F for 5 minutes.
- Then reduce the oven temperature to 350° F and bake for an additional 15 minutes.
- Remove the muffins form the oven and carefully transfer immediately to a wire rack to allow them to cool.