Description
Soft, juicy peach crumb muffins with a golden crumb topping—easy to make, bakery-quality muffins using fresh summer peaches.
Ingredients
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
½ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
½ cup sour cream or plain yogurt
1 ½ cups diced fresh peaches
— Crumb Topping —
⅓ cup brown sugar
⅓ cup flour
½ teaspoon cinnamon
3 tablespoons cold butter, cubed
Instructions
1. Preheat oven to 425°F and line a muffin pan with 12 liners.
2. Mix flour, baking powder, salt, and sugar in a large bowl.
3. In a separate bowl, whisk oil, egg, vanilla, and sour cream.
4. Gently combine wet and dry ingredients, then fold in peaches.
5. Fill muffin cups nearly to the top.
6. Mix crumb topping ingredients and sprinkle over muffins.
7. Bake 5 mins at 425°F, then reduce to 350°F and bake 13–15 mins more.
8. Cool 5 mins in pan, then transfer to a wire rack.
Notes
Use ripe but firm peaches for best texture.
Frozen peaches work—just thaw and drain first.
Muffins freeze well for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Muffins, Summer Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg