Peach Muffins with Crumb Topping

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These peach muffins are packed with fresh peaches, seasoned with cinnamon and ginger, and topped with big, fat crumbs! They are easy to make and great for summer picnics, brunches, and get-togethers.

Peach muffins with crumb topping

When peaches are in season, I go crazy with baking! These muffins are regulars in my peach dessert rotation (along with baked peaches, peaches and cream, and topping anything I can with peach whipped cream). The muffins come together quickly and they’re easy to transport.

Ingredients

Peach muffins with crumb topping

Peach muffins use some special ingredients in addition to those found in just about every muffin recipe:

  • Brown sugar – Adding brown sugar to the recipe instead of white sugar makes the dessert taste more like a peach crisp or crumble. You can use either light or dark brown sugar; dark brown sugar will have a stronger flavor.
  • Lemon zest – Fresh lemon zest enhances the flavor of the peaches. Using a microplane is the easiest way to zest a lemon, but a knife is actually the best way (read more in my post on how to zest a lemon).
zesting a lemon with a microplane zester into a glass bowl
  • Spices – I use ground ginger and ground cinnamon in my peach muffins. If there are other spices you like, such as cardamom, allspice, or cloves, you can experiment with adding them as well.
  • Sour cream – Adding sour cream to the muffins gives them moisture and adds a little tang to their flavor.
  • Peaches – The recipes uses fresh peaches. I suggest using peaches that are fully ripe. They should be soft to the touch. If a peach tastes great before it’s baked, it will taste great baked into the muffins.

My crumb topping is made with very basic ingredients that you may already have:

  • Butter
  • Flour
  • Brown sugar
  • Rolled oats
  • Spices
Mixing crumb topping

The oats are what makes the crumb topping crispy! I use this same crumb topping on many recipes, from apple crumb pie to crumb cake.

How It’s Made

First, prepare peaches for baking. Cut each peach around the middle and twist to separate the two halves.

Using a paring knife, pry the pit out of the half that contains it. You may have to gently cut closely around the pit to help remove it.

Peaches sliced in half

Cut each peach half into 6 slices (or fewer, depending on the size of the peach) and then cut the slices into three to four chunks per slice. 

Chopped peaches on a cutting board

Toss peach pieces in a little flour. This keeps them from sinking during the bake.

Tip: I do not peel my peaches. If peach fuzz bothers you, follow One Good Thing’s guide to peeling peaches before slicing them.

Next, you’ll whisk together all of the dry ingredients. This includes the flour, baking powder, baking soda, cinnamon, ginger, and lemon zest.

Dry ingredients for peach muffins

In a separate bowl, beat the brown sugar and the butter. The goal is to get this nice and fluffy. I beat it for about two minutes with an electric mixer on high speed.

brown sugar and butter beaten together

Mix in eggs, sour cream, and vanilla extract.

Adding eggs to peach muffin batter

Add the dry ingredients to the wet ingredients a little bit at a time, mixing between each addition. It’s important not to overmix the batter; stop mixing as soon as it everything is just combined.

Adding dry ingredients to peach muffin batter

Fold in the prepped peaches. Always do this by hand with a spatula to avoid overmixing the batter.

Peaches tossed in flour being added to peach muffins

Fill greased muffin tins 2/3 full with batter. The easiest way to fill the wells is with an ice cream scoop.

Top each unbaked cupcake with crumbs until it fills the top of the muffin tin.

Adding crumbs to peach muffins

Bake at 350 F until a toothpick inserted into one comes out dry.

Let the muffins cool in the muffin tins before removing them.

Expert Tips and FAQs

My muffins stuck to the tin. Should I use liners?

Make sure that you grease the wells of your muffin tin. You can use cupcake liners or taller parchment muffin liners when making muffins, but you don’t need to – just grease your muffin tin well and you will be fine.

How do I select peaches for this recipe?

Select the best tasting peaches you can get your hands on so their flavor really comes through!

Why did my muffins came out gummy or too hard?

This is a sign that you may have overmixed the batter. Make sure that you mix it until just combined so that the muffins have a good crumb.

How do I store peach muffins?

They last for up to three days on the counter and five days in the refrigerator. You can also freeze muffins in a freezer-safe bag and bring them back to room temperature before serving.

Can I use fruit other than peaches in this recipe?

You can make these muffins with any stone fruit, including nectarines, plums, pluots, and apricots!

What other toppings do you suggest if I don’t want to use the crumb topping?

I know muffins aren’t supposed to have frosting, but sometimes I make these muffins without crumbs and top them instead with peach whipped cream. They are wonderful that way!Cupcakes topped with peach whipped cream

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Peach muffins with crumb topping
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4.67 from 9 votes

Peach Muffins with Crumb Topping

Fresh peach muffins with peaches throughout and a sweet, buttery crumb topping
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 347kcal
Author Stefani

Ingredients

Peach Muffin Instructions

  • 1 1/2 cups all-purpose flour plus 2 tablespoons of flour to toss peaches in
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • zest of 1 lemon
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups chopped peaches about two medium-sized peaches, roughly chopped and loosely packed

Crumb Topping Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

Instructions

  • Preheat oven to 350 F.
  • In a medium-sized bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, and lemon zest.
  • Beat butter and brown sugar in a large bowl until light and fluffy, approximately 2 minutes using an electric stand mixer.
  • Beat in eggs, sour cream, and vanilla extract until blended.
  • Mix in flour mixture a little bit at a time until just combined.
  • Toss peaches in 2 tablespoons of flour (this keeps them from sinking). Fold the chopped peaches into the batter.
  • Grease a muffin tin and divide batter evenly between the 12 wells. They should be about 2/3 full.
  • In a large bowl, use your hands to mix all crumb topping ingredients.
  • Distribute crumb topping evenly over the unbaked muffins.
  • Bake for 20 minutes or until a toothpick inserted into the center of a muffis comes out clean.
  • Place the muffin tin on a cooling rack and let the muffins cool in the tin before removing.

Notes

  • Grease the muffin tins well. You can use cupcake liners or taller parchment muffin liners when making muffins, but you don’t need to – just grease your muffin tin well and you will be fine.
  • Select the best tasting peaches you can get your hands on.
  • Be careful to not overmix the batter.
  • The muffins last for up to three days on the counter and five days in the refrigerator. They can be frozen in a freezer-safe bag and brought back to room temperature before serving.

Nutrition

Calories: 347kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 46mg | Potassium: 170mg | Fiber: 1g | Sugar: 22g | Vitamin A: 626IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg
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