Description
Soft and moist peach muffins topped with a buttery crumb and optional vanilla icing—perfect for summer mornings!
Ingredients
Scale
- Crumb Topping:
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour (spooned & leveled)
- Muffins:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) plain yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (30ml) milk, at room temperature
- 1 and 3/4 cups (about 320g) peeled, chopped peaches (about 3 peaches)
- Vanilla Icing (Optional):
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray.
- Make the crumb topping: Mix brown sugar, granulated sugar, and cinnamon together in a small bowl. Stir in melted butter, then gently mix in flour until crumbs form. Set aside.
- Make the muffins: Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer, beat butter and both sugars together on high speed until smooth and creamy.
- Add eggs, yogurt/sour cream, vanilla extract, and milk. Beat until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the chopped peaches.
- Spoon batter into muffin cups, filling them all the way to the top. Press crumb topping into each muffin.
- Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and continue baking for 15–18 minutes until a toothpick inserted comes out clean.
- Cool muffins in the pan for 10 minutes, then transfer to a wire rack.
- If using icing, whisk all ingredients together and drizzle over cooled muffins.
Notes
Use fresh ripe peaches for the best flavor. These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: peach muffins, summer recipe, fruit muffins, crumb topping