These Easy Peach Crumb Topping Muffins are a delightful treat that combines juicy, sweet peaches with a crunchy, buttery crumb topping. Each muffin is soft and moist inside, bursting with peach flavor, while the crumb topping adds a bit of crispy texture that makes every bite enjoyable.
I love making these muffins on a weekend morning because the peach scent fills the kitchen and makes everything feel cozy. It’s such a simple recipe that anyone can whip up quickly, and I find it’s a great way to use fresh peaches when they’re in season. The crumb topping is my favorite part — it has just the right mix of cinnamon and sugar to add some extra sweetness without overpowering the peaches.
These muffins are perfect on their own with a cup of coffee or tea, but I also like to split one open and add a little bit of butter or cream cheese for a nice twist. They make a wonderful snack for kids or a casual breakfast when you want something sweet but homemade. I always feel a bit proud when I serve these to friends because they look wonderful and taste even better!
Key Ingredients & Substitutions
Peaches: Fresh peaches are the star here, giving the muffins a juicy and sweet flavor. You can use frozen peaches if fresh aren’t available—just thaw and drain them well before adding.
Yogurt or Sour Cream: This keeps the muffins moist and tender. If you prefer, buttermilk or even a milky substitute (like almond milk mixed with lemon juice) can work.
Butter: Melted butter adds rich flavor and moisture. For a lighter version, try using vegetable oil, but the buttery taste won’t be the same.
Crumb Topping: Made with cold butter, cinnamon, sugar, and flour. Using cold butter is important, so the crumbs stay chunky and crisp rather than melting into the batter.
How Do You Make a Perfect Crumb Topping?
The crumb topping is what makes these muffins special. Here’s how to get it just right:
- Use cold butter straight from the fridge. Cut it into small pieces for easy mixing.
- Mix it with flour, sugar, and cinnamon using your fingers, two knives, or a pastry cutter. You want chunky crumbs.
- Don’t overwork it—stop once it looks crumbly. This helps keep the texture crisp after baking.
- Generously sprinkle the topping over the muffin batter before baking. It will bake into a golden, crunchy layer.
This part adds both texture and a gentle cinnamon sweetness that contrasts nicely with the soft peaches inside.
Equipment You’ll Need
- Muffin tin (12-cup) – perfect size for evenly baked muffins that hold their shape.
- Mixer or mixing bowls – to combine wet and dry ingredients easily without overmixing.
- Measuring cups and spoons – for accurate ingredient portions.
- Mixing spoon or spatula – gentle folding helps keep the muffins light and fluffy.
- Cooling rack – lets muffins cool evenly and prevents sogginess on the bottom.
Flavor Variations & Add-Ins
- Swap peaches for diced strawberries or blueberries for a different fruity twist.
- Add chopped nuts like pecans or walnuts to the crumb topping for extra crunch.
- Mix in a teaspoon of ground ginger or nutmeg in the batter to warm up the spice profile.
- Stir in mini white chocolate chips for a sweet surprise that pairs well with peaches.
Easy Peach Crumb Topping Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup plain yogurt or sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh peaches, peeled and diced (about 2 medium peaches)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cut into small pieces
Time Needed:
You’ll need about 10 minutes to prep everything and around 22-25 minutes to bake the muffins. Including cooling time, plan for about 40 minutes total before you can enjoy your tasty muffins!
Detailed Instructions:
1. Preheat and Prepare:
Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or give it a light grease so your muffins don’t stick.
2. Make the Crumb Topping:
In a small bowl, mix flour, sugar, and cinnamon. Add the cold butter pieces and use a pastry cutter, two knives, or your fingers to blend it all together until it looks like coarse crumbs. Set this aside for later.
3. Mix the Muffin Batter:
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until well combined. In a separate bowl, beat together the melted butter, yogurt (or sour cream), eggs, and vanilla until smooth.
Pour the wet mix into the dry and stir gently, just until everything comes together. Try not to overmix! Then, carefully fold in the diced peaches.
4. Assemble and Bake:
Divide the batter into the muffin cups, filling each about two-thirds full. Sprinkle the crumb topping generously on each one.
Bake in the preheated oven for 22-25 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean and the tops are golden.
5. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes, then move them to a wire rack to finish cooling. Enjoy warm or at room temperature!
Can I Use Frozen Peaches Instead of Fresh?
Yes! Just make sure to thaw them completely and drain any excess liquid before folding them into the batter to avoid soggy muffins.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze them individually wrapped for up to 3 months.
Can I Substitute Greek Yogurt for Plain Yogurt or Sour Cream?
Absolutely! Greek yogurt works well and adds a nice tang while keeping the muffins moist. Just use the same amount called for in the recipe.
Can I Make These Muffins Ahead of Time?
Yes, you can prepare the batter the night before and refrigerate it overnight. When ready, give it a gentle stir, add the crumb topping, and bake as directed.
