Peach Crumble Muffins Recipe

Introduction

Peach Crumble Muffins offer a delightful combination of juicy peaches and a crunchy pecan topping. Perfect for breakfast or a snack, these muffins are moist, flavorful, and easy to make at home.

Ingredients

• 1 1/4 cups peaches, ripe but firm, skin on, cut into small 1.25cm (1/2″) pieces
• 3/4 cup extra chopped peaches (for topping)
• 100 g (7 tbsp) unsalted butter, melted and cooled
• 2/3 cup caster sugar (superfine sugar; granulated sugar okay)
• 1/2 cup plain unsweetened yogurt, at room temperature
• 1 large egg, at room temperature (~55g/2oz shell-on weight)
• 1 tsp vanilla extract
• 1 1/2 cups plain flour (all-purpose flour)
• 1 tsp baking soda (bi-carbonate soda)
• 1/2 tsp cinnamon powder
• 1/8 tsp cooking salt (kosher salt)
• 1/3 cup plain flour (all-purpose flour) for crumble topping
• 1/3 cup brown sugar (tightly packed) for crumble topping
• 1/2 cup pecans (substitute rolled oats for nut-free option)
• 1/2 tsp cinnamon powder for crumble topping
• 1/8 tsp cooking salt (kosher salt) for crumble topping
• 30 g (2 tbsp) unsalted butter, melted (for crumble topping)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) or 160°C (320°F) fan-forced.
2. Step 2: Toast the pecans by spreading them on a tray and baking for 5 minutes. Remove and cool slightly, then finely chop.
3. Step 3: Increase the oven temperature to 200°C (390°F) or 180°C (350°F) fan-forced. Line a 12-hole standard muffin tin with paper liners.
4. Step 4: Prepare the crumble topping by mixing flour, brown sugar, salt, and chopped pecans in a small bowl using a fork. Add melted butter and mix until the texture resembles wet sand. Set aside.
5. Step 5: In a large bowl, whisk together the dry muffin ingredients: plain flour, baking soda, cinnamon powder, and salt.
6. Step 6: In a separate bowl, whisk the wet ingredients: melted butter, caster sugar, yogurt, egg, and vanilla extract.
7. Step 7: Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until the flour is almost incorporated. The batter should remain lumpy; avoid overmixing.
8. Step 8: Fold in the 1 1/2 cups of peach pieces, mixing just until the flour is no longer visible and the peaches are evenly dispersed.
9. Step 9: Quickly divide the batter evenly among the muffin holes, filling each to the top. Lightly press the extra chopped peaches on top of each muffin.
10. Step 10: Spoon the crumble topping generously over the peaches on each muffin, using all of the mixture.
11. Step 11: Bake for 23 to 25 minutes, checking at 23 minutes for doneness by inserting a toothpick (it should come out clean).
12. Step 12: Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Tips & Variations

• Use a lever ice cream scoop to fill muffin tins evenly and quickly.
• Substitute rolled oats for pecans in the crumble topping if you need a nut-free version.
• Do not overmix the batter to keep muffins soft and tender.
• Use firm but ripe peaches to avoid excess moisture in the batter.

Storage

Store peach crumble muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a microwave or oven before serving to restore freshness and soften the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches, but be sure to thaw and drain them well to remove excess moisture before adding to the batter to prevent sogginess.

What can I substitute for yogurt in this recipe?

You can substitute plain yogurt with sour cream or buttermilk in equal amounts to maintain the moist, tender texture of the muffins.

Peach Crumble Muffins Recipe

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★★★★★

4.7 from 108 reviews

• Author: Sophie
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delight in these Peach Crumble Muffins featuring juicy, tender peach pieces folded into a moist batter and topped with a crunchy pecan crumble. Perfectly balanced with cinnamon and vanilla, these muffins offer a comforting, sweet treat ideal for breakfast or an afternoon snack.

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Ingredients

Scale 1x2x3x

Muffin Batter

• 1 1/4 cups peaches, ripe but firm, skin on, cut into small 1.25cm / 1/2″ pieces
• 100 g (7 tbsp) unsalted butter, melted, cooled
• 2/3 cup caster sugar / superfine sugar (granulated/regular white sugar ok too)
• 1/2 cup plain unsweetened yogurt, at room temperature
• 1 large egg, at room temperature (~55g/2oz shell-on weight)
• 1 tsp vanilla extract
• 1 1/2 cups plain flour / all-purpose flour
• 1 tsp baking soda (bi-carbonate soda)
• 1/2 tsp cinnamon powder
• 1/8 tsp cooking salt / kosher salt

Crumble Topping

• 3/4 cup extra chopped peaches (for topping)
• 1/3 cup plain flour / all-purpose flour
• 1/3 cup (tightly packed) brown sugar
• 1/2 cup pecans (substitute rolled oats for nut-free)
• 1/2 tsp cinnamon powder
• 1/8 tsp cooking salt / kosher salt
• 30g (2 tbsp) unsalted butter, melted

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Instructions

1. Preheat Oven and Toast Pecans: Preheat your oven to 180°C / 350°F (160°C fan-forced). Spread the pecans on a tray and toast them in the oven for 5 minutes. Once toasted, remove from oven, allow them to cool slightly, then finely chop the pecans.
2. Increase Oven Temperature and Prepare Muffin Tin: Raise the oven temperature to 200°C / 390°F (180°C fan-forced). Line a 12-hole standard muffin tin with paper liners to prepare for baking.
3. Prepare Crumble Topping: In a small bowl, combine flour, brown sugar, salt, and finely chopped pecans. Mix these dry ingredients with a fork, then add the melted butter. Stir until the mixture resembles wet sand. Set aside.
4. Mix Muffin Batter – Dry Ingredients: In a large bowl, whisk together the plain flour, baking soda, cinnamon powder, and salt until well combined.
5. Mix Muffin Batter – Wet Ingredients: In a separate bowl, whisk the melted butter, caster sugar, yogurt, egg, and vanilla extract until smooth and homogenous.
6. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl. Using a rubber spatula, gently mix by folding until the flour is almost fully incorporated, about 14 stirs. The batter will remain lumpy—do not overmix to ensure soft muffins.
7. Fold in Peaches: Add the 1 1/4 cups of peach pieces into the batter. Mix carefully just until flour disappears and peaches are evenly dispersed to preserve texture.
8. Fill Muffin Tin and Add Toppings: Working quickly, divide the batter evenly among the muffin tin holes, filling each to the top. Use a lever ice cream scoop for ease if available. Lightly press extra chopped peaches on top of each muffin, then generously spoon the crumble topping over each, ensuring you use all the crumble mixture.
9. Bake Muffins: Bake in the preheated oven for 23 to 25 minutes, checking at 23 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
10. Cool Muffins: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely or enjoy warm.

Notes

• Note 1: Use peaches that are ripe but firm to maintain texture during baking.
• Note 2: Bring yogurt and egg to room temperature for better batter mixing and texture.
• Note 3: Baking soda acts as a leavening agent to help muffins rise.
• Note 4: Work quickly when filling muffin tins to prevent batter from settling and ensure even baking.
• Substitute rolled oats for pecans if a nut-free topping is preferred.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: peach muffins, crumble topping, breakfast muffins, pecan crumble, fruit muffins, cinnamon muffins