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PEACH CRUMBLE MUFFINS
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Peach Crumble Muffins

These sweet and tender Peach Crumble Muffins topped with a delicious crunchy and buttery crumble, are one of my favorite muffins. I love making these muffins, especially in the summer when fresh peaches are at their finest but you can also use frozen peaches which means you can enjoy these amazing muffins all year-round.
Course Breakfast
Cuisine American
Keyword peach crumble muffins, peach muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 regular muffins
Calories 352kcal
Author Jennifer

Ingredients

CRUMBLE:

MUFFINS:

Instructions

  • Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.

MAKE CRUMBLE TOPPING:

  • In a medium sized bowl, combine brown sugar, granulated sugar, cinnamon, melted butter, and flour. Using a fork, stir until mixture becomes thick and crumbly. Set aside.

MAKE MUFFINS:

  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg , vanilla extract and buttermilk. Beat for 2 minutes on medium speed.
  • Add dry ingredients to wet ingredients, and mix together until just combined. MUFFIN BATTER WILL BE THICK! 
  • Gently, fold in peaches.
  • Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Sprinkle each muffin with the crumb mixture.
  •  Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
  •  Let muffins cool for 5-10 minutes before enjoying!

Notes

  • Want to make 6 jumbo muffins? Baking time would be 21-25 minutes.
  • Store in an airtight container at room temperature for up to 5 days. Muffins can be frozen for up to 3 months.
  • Don't have buttermilk!? No problem, you can make homemade buttermilk with just a few simple ingredients. Click here for my step-by-step guide and recipe on how to make homemade buttermilk!

Nutrition

Calories: 352kcal | Carbohydrates: 55g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 352mg | Potassium: 131mg | Fiber: 1g | Sugar: 32g | Vitamin A: 471IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg