Peach muffins with crumb topping
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5 from 12 votes

Peach Muffins with Crumb Topping

Fresh peach muffins with peaches throughout and a sweet, buttery crumb topping
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: peach muffins
Servings: 12
Calories: 347kcal
Author: Stef

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 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