This Peach Muffins recipe includes a delicious crumble topping and is drizzled with a powdered sugar glaze. It’s perfect for summer!
Peaches are one of the delights of summer, and they are a tasty addition to these yummy, bakery-style muffins! The crumble topping adds a sweet crunch to the top and the simple glaze makes them even better.
A homemade peach muffin and a cup of coffee are the perfect way to start the day. Actually, they are pretty fantastic any time of the day.
Fresh diced peaches add flavor, moisture, sweetness, and a touch of summer to these muffins. Whip up a batch and enjoy every bit of summer!
How To Make Peach Muffins
Whisk the vegetable oil, buttermilk, eggs, granulated sugar, brown sugar, and vanilla until combined.
Combine the dry ingredients in a small bowl and then stir it into the batter until combined. Set the batter aside for 15-20 minutes. While waiting, preheat the oven to 425˚F., line a 12-count muffin pan with cupcake liners, and prepare the crumble topping.
Add the diced peaches to the bowl and fold them into the batter.
Fill the lined muffin cups with the prepared batter.
Add the crumble topping and gently press it onto the batter to help it stick. Bake the muffins at 425˚F for 6 minutes and then turn the oven down to 350˚F and continue baking them for 15-18 minutes.
Allow the peach crumble muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Drizzle a powdered sugar glaze over the top.
Storage Tips
Peach muffins are really moist, so you need to keep that in mind when storing them. Line an airtight storage container with a paper towel before adding the muffins. The paper towel will help absorb some of the excess moisture from the container.
- Room Temperature: You can store them at room temperature for 1-2 days.
- Refrigerator: Store them in the fridge for 3-4 days.
- Freezer: Or store them in a freezer container for 2-3 months.
Frequently Asked Questions
Yes, you can skip a topping altogether or add a sprinkle of coarse sugar instead.
Yes, you can use canned, drained peaches.
Yes, you can use this recipe to make nectarine muffins by replacing the diced peaches with an equal amount of diced nectarines.
More Peach Recipes
Peach Muffins
Ingredients
Peach Muffins
- ½ cup vegetable oil
- ½ cup whole buttermilk
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla
- 2 ½ cups (300 grams) all-purpose flour scoop into measuring cups with a spoon and level with the back of a knife
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- 1 ½ cups diced peaches
Crumble Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter melted
Glaze
- 1 cup powdered sugar
- 1-2 tablespoon whole milk
- ½ teaspoon vanilla
Instructions
- Put the vegetable oil, buttermilk, eggs, granulated sugar, brown sugar, and vanilla in a bowl. Whisk until combined.
- In a separate bowl, combine the flour, baking powder, ground cinnamon, baking soda, salt, and ground allspice. Add to the wet ingredients and stir until combined. Set aside for 15-20 minutes.
- While waiting, preheat the oven to 425˚F and line a 12-count muffin pan with cupcake liners. Then, prepare the crumb topping by combining the flour, brown sugar, and ground cinnamon. Stir in the melted butter until crumbly and set aside.
- Fold the diced peaches into the muffin batter.
- Fill the lined muffin cups with batter. Crumble the crumble topping over the batter and gently press it into the batter to help it stick.
- Bake at 425˚F for 6 minutes. Then, leaving the pan in the oven, turn it down to 350˚F and continue baking the muffins for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
- Whisk the powdered sugar, whole milk, and vanilla until smooth. Drizzle over the cooled muffins.
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