Peach Muffins with Crumb Topping

4.67 from 9 votes

Fresh peach muffins with peaches throughout and a sweet, buttery crumb topping

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 347kcal

Author: Stefani

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

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.

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.