You’ll Love These Peach Muffins Too:
Each bite is flavorful and textured with juicy peaches and crisp-crunchy brown sugar crumble topping. You know when you bite into a muffin and there’s about 2 pieces of fruit? Not the case here—these are packed with peaches. Cinnamon, allspice, and brown sugar add rich, comforting flavors. You can use fresh or frozen peaches, and the baked + cooled muffins freeze beautifully. For some wholesome flavor, you can even substitute 1 cup (125g) of the flour for whole wheat flour. Lots to love here! “Sooooo good.” “Super moist & flavorful.” “Just absolute perfection.” “Great recipe, wonderful flavor.”
Use This Top-Rated Muffin Batter Recipe
If you’re a regular reader, you might recognize this muffin batter. It’s my base muffin recipe for several muffin variations on my website, including blueberry muffins and apple cinnamon muffins. The carefully selected ingredients and ratio of wet-to-dry ingredients promises a moist, buttery, and cake-like muffin that’s still a bit denser than, say, vanilla cupcakes. I heavily depend on this versatile recipe because it uses basic baking ingredients and holds up well to nearly any add-in. I like to change up the spices and ratio of brown and white granulated sugars depending on the flavor I’m baking. (For example, today’s peach muffins uses a higher ratio of brown sugar to white sugar compared to these strawberry cheesecake muffins.) Success tip for peeling and cutting peaches: Peaches are very wet, so wash and dry your hands, vegetable peeler, and knife often if everything begins to get a little slippery. I recommend doing the same when preparing peaches for peach pie and peach cobbler, too.
Cinnamon & Allspice: Both add exceptional flavor to your muffins. If you don’t have allspice, you can substitute in ground nutmeg, ginger, or even pumpkin pie spice. If you love these flavors here, you’ll love them together in my apple pie recipe, too. Softened Butter: A base of creamed butter and sugar (instead of using melted butter or oil) often helps achieve a soft, buttery texture. Make sure it’s proper room temperature butter. White & Brown Sugars: Both sweeten, and brown sugar also adds a little moisture & flavor. Feel free to use all brown sugar. Eggs: 2 eggs provide structure. For an egg-free peach recipe, try my peach crisp. Sour Cream or Yogurt: The muffins are moist because we add yogurt or sour cream to the batter. just like we do when making fresh peach cake and sour cream coffee cake. You can use either; full fat or low fat. Milk: Use whatever you have—whole milk, 1%, almond milk, buttermilk, oat milk, etc. You only need 2 Tablespoons, which is less than other recipes using this muffin batter. Peaches are very wet and using less milk keeps the batter thick and sturdy. Peaches: Peel and cut your peaches into small bite-size chunks. You need about 3.
Do I need to coat the peaches in flour before adding to the batter? No, that’s not necessary here because the muffin batter is so thick. The peaches easily stay scattered throughout the muffin and do not really sink.
Streusel Crumb Topping
Crumb topping and muffins go hand-in-hand, so if you want to spruce the peach muffins up, add a spoonful to each before baking. The crumb topping uses some of the SAME ingredients you need in the muffin batter—very convenient! Some crumb toppings require cold butter and a pastry cutter to mix, but we’re using melted butter here, so just use a fork. It’s nearly the same crumb topping you use when making peach crumble pie. My crumb topping advice: do not over-mix the crumb ingredients or else you will end up with paste. Keep it crumbly and press the crumbs slightly down into the muffin batter so it can stick.
Success Tip: How to Create the Perfect Tall Muffin Tops
For tall muffin tops, there are 3 directions to follow closely: Don’t get nervous if some of the crumb topping melts down into the muffin batter—totally normal here.
Icing Is Optional
Vanilla icing is a lovely finishing touch and definitely gives the muffins a dessert-like vibe. You need just 3 ingredients: confectioners’ sugar, heavy cream (or half-and-half or milk), and vanilla extract. Whisk all 3 together and drizzle over your warm muffins. Feel free to skip the icing, and again, you can skip the crumb topping as well.
More Muffin Recipes
I have dozens of muffin recipes on my site and in my cookbook! Here are a few favorites:
Applesauce Muffins Morning Glory Muffins Banana Muffins Lemon Poppy Seed Muffins Double Chocolate Muffins Zucchini Muffins Lemon Blueberry Muffins
