Fresh Peach Muffins with Brown Sugar Crumb Topping

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Here’s a breakfast treat made with summer’s sweet bounty: peach muffins with crumb topping. If you have peach trees in your yard or you’re takng advantage of a few sales at the store, these moist, tender, easy peach muffins are for you!

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How to Make Peach Muffins Easy

Pull out your ingredients and equipment before you start cracking eggs. To prep: Preheat the oven to 425, then line a muffin pan with paper liners or coat with nonstick cooking spray. (You can also butter and flour each well separately, but baking spray makes quick work of it.)

You can also find the full measurements and instructions in the recipe card below for easy printing if you need it. Let’s start with the streusel topping so it’s ready when the batter is about to go in the oven.

Step 1: In a small or medium bowl, press the flour, brown sugar, soft butter, granulated sugar, and cinnamon together with a fork until the mixture becomes crumbly. Set aside.

Step 2: Wash, peel, and dice the fresh peaches, about 1/4- to 1/2-inch pieces. Add to a small bowl and set aside.

Make the muffin batter

Step 3: In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt until combined. Set aside.

Step 4: In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer until light and fluffy, about 1 minute or so. I prefer a hand mixer over a stand mixer, but you can use whichever you are comfortable with.

Step 5: There’s probably some sciencey reason why they say to add eggs one at a time, but I didn’t notice a difference here, so go ahead and add them all at once to the butter mixture and beat on low.

Step 6: Mix in the sour cream, milk, and vanilla. (The sour cream helps to keep a moist, tender crumb.) Then add the dry ingredients and mix just until combined. Don’t overmix muffin batter; it can make the outcome tough instead of tender.

Step 7: With a large spoon, gently fold in the chopped fresh peaches.

Step 8: Spoon the batter evenly into the muffin cups. You should be able to fill 12 or so.

Step 9: Top each well of muffin batter with crumb topping and press down lightly with the back of a spoon or your clean fingers so it sticks to the batter. (As you can see below, an imperfect science, but that’s the art of cooking, right?)

Step 10: This is a two-step baking process—a shot of high heat to help create the bakery-style dome and then the lower heat to finish.

Bake at 425°F for 5 minutes. Keep the muffins in the oven and reduce the heat to 350°F and bake for another 16 to 18 minutes, until a toothpick inserted in the center comes out clean.

Step 11: Remove from the oven but keep the peach crumble muffins in the pan for about 5 minutes, then transfer them to a plate or wire rack to cool. (A wire rack is a nice-to-have kitchen item, but I will also just place my plate on a wire trivet or my gas grill top for air flow.) Enjoy warm or at room temp.

The bottom line

Gotta love peach season! Here’s a recipe for Homemade Peach Cobbler, or if you want to limit your carbs, skip the peach strudel muffins try our smoky Grilled Peaches.

If you’re in a muffin mood, try our Apple Cinnamon Muffins recipe with a very cinnamon-y topping. Or a healthier choice Banana Chocolate Chip Muffins that uses almond butter, maple syrup, and if you swap the egg out for chia, they are vegan.