This post may contain affiliate links. For more information, see our privacy policy.
These one-bowl, tender-crumbed peach (or nectarine) crumble muffins are studded with juicy fresh peaches and have sweet, buttery, cinnamon streusel topping.
Although we don't normally indulge in muffins for breakfast, I love having a super easy, throw-together-in-minutes, crazy-delicious muffin recipe on hand for lazy weekend mornings with overnight guests. These Peach Crumble Muffins are all that and more! They're moist, tender, loaded with sweet juicy peaches. The crumbly streusel topping takes them over the top!
The aroma is heavenly, as these Peach Crumble Muffins bake and is sure to waken guests in the most pleasant way possible!
Prep ahead
Often I make the crumble, prepare my muffin pan and stir together the dry ingredients the night before. That way, in the morning, I'm not making a racket while others are sleeping and I can have the muffins in the oven in no time flat. (See the Café Tips below for exact instructions on how to prep these muffins the night before.)
New clothes for a fabulous old recipe!
This Peach Crumble Muffin recipe is a spin-off from my Copycat Starbucks Blueberry Muffins recipe. It's such a simple, super versatile recipe that yields moist, tender-crumbed, muffins with beautifully rounded tops. I'm always disappointed when I pull a batch of muffins out of the oven and they're flat-topped with large muffin tops or, even worse, sunk in the center.
Secrets to rounded top muffins
Over the years, after baking zillions of muffins, I've gathered a few tricks to ensuring nice rounded muffin tops.
- The recipe definitely makes a difference. Some recipes, no matter what tricks you employ, will never produce nice rounded tops. I try lots of muffin recipes and while some of them are delicious, they just don't look that great. Hence, those muffins never make it to the blog.
- That being said, even a "good" muffin recipe can use a few little tricks to make it better and to create those pretty domes. Ready?
- Don't overmix. Never use a mixer for muffins. Overmixing will result in dense muffins. Muffin batter should be mixed just until most of the flour has disappeared. If you're adding fruit like blueberries or peaches, undermix the batter a bit before adding the fruit. That way when you fold in the fruit, the batter will be perfectly muffin-mixed.
- Follow the directions regarding how full to fill the muffin cups. Some recipes call for filling the cups to just "half full", some "three quarters-full" and some "almost to the top". Not all batters behave the same and (hopefully) the recipe creator knows best what will work.
- Make sure you're using fresh baking soda and powder. These leavening agents are not expensive and it's a good idea to start fresh every three to four months, even if they're still within the expiration date.
- When combining wet and dry ingredients, use a folding motion rather than a stirring or mixing motion to create a light batter.
- Let your muffins sit for 5-10 minutes before popping them in the oven.
- Start your muffins at a higher temperature, in this recipe, 425˚F. Then, after they go in the oven, reduce the temp (350˚F for this recipe). This gives the muffins a little "boost" of heat at the beginning which helps the initial rising.
The buttery topping on these Peach Crumble Muffins is fantastic and looks rustically beautiful, but if you're in a fancy mood, add a shower of powdered sugar. It totally changes the look!
Next time you see pretty peaches at the grocery store, farmer's market or your local roadside stand, be sure to fill up a bag and make a batch of these yummy Peach Crumble Muffins. You (and anyone you serve them to) will be SO happy you did!
Café Tips for making these Easy Peach Crumble Muffins
- This recipe makes 15 muffins. Sometimes, instead of messing with an additional muffin pan, I just make 12 and then put the extra batter in a small loaf pan. The loaf will take a little longer to bake.
- Nectarines work as well as peaches for this recipe. I just use whichever one is ripe or looks better at the store or market.
- I don't peel the peaches or nectarines. You can if you like, but I like the little bits of colorful skin.
- Skip the crumble topping if you want to lower the calorie count. You can leave them plain, sprinkle the tops with a bit of raw sugar before baking or combine a tablespoon of butter and a tablespoon of honey and brush the muffins as they come out of the oven for a pretty glaze.
- I like to grease (I use nonstick spray) my muffin tins and then bake the muffins without papers as, even with the "greaseproof paper", they don't come out looking very nice. If I want them to look fancier, I just slip them into some pretty cupcake papers after baking.
- To prep ahead, combine the dry ingredients in a bowl. Combine the wet ingredients in a small mason jar and shake well. In the morning or whenever you're ready to bake, just combine the wet and dry ingredients and add the fruit. Wait to cut up the fruit until right before baking though, as it will turn brown.
- No buttermilk? Make your own by putting a tablespoon of white vinegar or lemon juice in a measuring cup. Then fill the cup with milk to the ¾ mark. Stir and wait 5-10 minutes. It will thicken just a bit and will work in place of the buttermilk.
- I like to add a few pieces of diced fruit to the top of each muffin after I add the crumble. It shows what kind of muffin it is and adds another touch of texture and color.
- I like to use a retractable scoop for scooping up my muffin batter. This is a wonderful set of scoopers with three different sizes. They're great for scooping up cookies, melon, biscuits, ice cream, meatballs... I use a heaping scoop of the medium size (red) scooper for each muffin which fills the muffin cups about ¾ full.
Thought for the day:
For God has not given us a spirit of fear,
but of power and of love and of a so
2Timothy 1:7
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
These one-bowl, tender-crumbed peach (or nectarine) crumble muffins are studded with juicy fresh peaches and have a sweet, buttery, cinnamon streusel topping.
- ½ cup butter melted and cooled
- 1 cup sugar
- 2 large eggs
- ¾ cup buttermilk
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup diced peaches or nectarines about ¼-inch pieces, plus extra for garnish, if desired
- ¼ cup light brown sugar packed
- ½ teaspoon cinnamon
- ½ cup all-purpose flour
- 4 tablespoons butter very soft
-
Preheat oven to 425˚F. Spray 15 muffin cups generously with non-stick spray.
-
In a medium-large bowl, whisk the melted butter with the sugar until well combined. Add the eggs and stir. Add buttermilk and vanilla. Stir until all ingredients are well combined.
-
Sprinkle the flour, baking powder, baking soda and salt evenly over the top and stir with a folding motion until most of the flour mixture is incorporated. Gently fold in the diced nectarines using a rubber spatula. Scoop the batter into the prepared muffin cups , filling about ¾ full.
-
Combine all crumble ingredients in a medium-size bowl (you can just wipe out the muffin bowl and use the same bowl if you want). Mix with a fork until crumbles form.( If crumble seems too wet and crumbs don't form, add another tablespoon of flour and mix again with a fork.)
-
Sprinkle each muffin with a rounded teaspoon of the crumble. Wait 10 minutes before baking muffins.
-
Place muffins in the oven and immediately reduce the heat to 375˚. Bake 12-18 minutes or until muffins are light golden brown and a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done.
-
Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.
See Café Tips above for more detailed instructions and tips.
Every oven is different. Start checking the muffins at 12 minutes but they may take longer. Remove them when they are light golden brown and the muffins spring back when touched lightly on the top. In my oven, they are done at 12-14 minutes. Some readers have found they take longer, 16-20 minutes.
Gina says
Hi. I just finished taking the muffins out of the oven and they smell amazing. I just need to verify for the next time as your write up reads to lower the oven to 350 and the actual recipe below which I copied and followed reads to lower to 375. Can’t wait to try them. Thank you very much for another amazing recipe!!
Chris Scheuer says
Hi Gina, either one works but I've found 375 works well!
gornden rammos says
hi love the recipe It is brilliant great work I will make shore to give them to my family
Chris Scheuer says
Thanks, Gornden! So happy you enjoy them!
Jayne says
I know you are working your way through your recipes but could we have this recipe in grams please. Thank you,I really enjoy your muffin recipes, the copycat blueberry muffins are devine.
Chris Scheuer says
Done! Hope you enjoy these muffins!
Thelma says
These muffins are great - moist and very tasty. May I have a copy of the pdf labels - I want to give as part of my gift baskets this Christmas. Thanks! BTW, compliments to Scott for the pretty pictures.
Chris Scheuer says
Thanks so much, Thelma! We actually do not have a label for these muffins.
Jeannie says
I made these and shared them with some neighbours and we all agreed that they were delicious. I have been making almost every muffin recipe you post and my husband loves them all.
Chris Scheuer says
I love that, Jeannie! Thanks for letting us know!
Charleen says
Another yummilicious recipe thank you Chris. These baked off beautifully, but did need extra time in the oven. I sold some to our local Coffee Café, where they went down like a treat.
Chris Scheuer says
That's awesome, Charleen! Thanks for letting us know!
Sasha says
These turned out fantastic! Fresh peaches are in season right now and my guys have now said they can’t wait for apple season to make these with apples!
This recipes has made it to a written card and saved! Thanks!
Chris Scheuer says
Thanks so much, Sasha! I'm so happy you enjoyed these muffins! We love them too!
Lara says
Just bit into one of these.... so delicious!!! Thank you for the lovely recipe!
Chris Scheuer says
You're welcome, Lara! Thanks for sharing your review! Enjoy!
Lorraine Tullo says
I was very disappointed in the muffins I made. There was a very strong bitter internal flavor. I did use a fine mesh strainer when adding the 1 tablespoon baking powder and 1 teaspoon baking soda to avoid any lumps. What could I have done wrong? The muffins are inedible. I am an experienced baker.
Chris Scheuer says
Hi Lorraine, I'm sorry you didn't have good results with these muffins. I hate wasting good ingredients. It's really difficult to say what could have gone wrong without having been right there in the kitchen with you. I've made these numerous time and they always turn out great and are devoured before I can blink my eyes.
Kim K. says
These were delicious and I'll definitely make them again. Just the right touch of sweetness, and I like that the batter doesn't already have cinnamon in it so the peach flavor can shine. I love a good streusel topping though! (I opted to leave the streusel off this time because I was testing recipes. But the flavor was great, even without.)
I've been testing half batches of peach muffin recipes in hopes of getting a nice dome. So far, I've tried three recipes with varying results from very flat to slightly domed, but these are the best tasting! The only glitch: 12-16 minutes was not nearly enough time (I have a fairly new Bosch oven). At 12 minutes, they were still visibly wet, so I didn't even open the door. I just kept adding minutes and toothpick-testing till they ended up baking closer to 20. They didn't get much of a dome, but I'm guessing it's from opening the oven to test them so many times. Quick breads don't like temperature changes. LOL!
Kim Kautzer says
Chris, I just peeked at your Starbucks Copycat Blueberry Muffins and there's a noticeable difference in time and temp. Could there be an error in the peach muffin directions?
Blueberry Muffins say: Bake for 5 minutes at 425˚F, then reduce the heat to 350˚F and bake for another 12-16 minutes or until a toothpick inserted into the center comes out clean.
Peach Muffins say: Place muffins in the (400˚F) oven and immediately reduce the heat to 350˚. Bake 12-16 minutes or until a toothpick inserted into the center comes out clean.
Chris Scheuer says
Hi Kim, thanks for sharing your results. I'm happy you enjoyed them.
Regarding the baking time, it can be so variable. I have a fairly new Wolf oven and mine were done right around 13-14 minutes but I'm at my sister's house right now and it seems that everything takes a little longer in her oven (which is a Thermidor, also pretty new). I'm glad you left yours in for 20 and went with your instincts rather than the time.
Chris Scheuer says
These are two different recipes so it might just be that the blueberry muffin recipes needs longer in the oven. I'm out of town right now but will double-check the baking time on this recipe when I return home. Thanks!
Brenda says
I DID use canned peaches and they turned out wonderful. Hubby really loved them too. I did what you suggested and after draining, I put the peaches between paper towels. These muffins are very good. The extra batter I used in a small loaf. I can't wait to try them with fresh peaches. I might try increasing the crumb topping next time as I like a lot of it, lol. Will definitely make again. Thanks again for your wonderful recipes
Chris Scheuer says
Awesome! Thanks for sharing your results, Brenda!
BRENDA says
I'm going to try these but can't get the peaches for a while (don't go out during this pandemic). My question is: could I use canned peaches? I was just going to try it with them but thought I'd wait and see what you thought since you've made this a lot. I would dice them like the fresh ones. Thanks for the info. Use your recipes a lot.
Chris Scheuer says
Hi Brenda, I haven't tried these with canned peaches but I think it would work. I would drain the peaches really well, then dice them and let them drain a little longer between several thicknesses of paper towels.
Janet says
Every other recipe I have tried from CafeSucre has been amazing but found these very boringl. The only thing that saved them was the topping.
Chris Scheuer says
Thanks for taking the time to leave a comment, Janet. So sorry you felt like you wasted good ingredients.
Frances says
Just made these! Super easy and really lovey flavor (I used a ne Atari et as I had that on hand). Mine didn’t get the lift in the middle like in the picture - I probably over-mixed(?) - still super yum though!
Chris Scheuer says
Thanks, Frances! You might have overmixed or perhaps your oven wasn't hot enough to start with. I'm glad you enjoyed them!
Candy says
I have got to quit looking on your blog! I want to make everything. I just sent a message to you regarding another muffin recipe and then seen this one. I just bought peaches this past Thursday. I wanted to know if these would freeze well. My Mom is 91 and I like to make food that she can simply take from the freezer, place in the refrigerator overnight to thaw.
I had never ate a peach pie with the peeling left on until last year. There is a place we enjoy eating and they have the best desserts. She had left the peel on some of the peach slices and I loved the texture it give the pie. It was just enough chewiness along with softness of the peach flesh. Thanks again.
Chris Scheuer says
haha! Thanks, Candy! Yes these muffins would freeze beautifully. I love the pretty color and texture it gives to leave the skins on the peaches. Plus that's where lots of the vitamins are!
Candy says
Thank you for getting back with me. God Bless and thank you.
Judi Haley says
About to try - they look delicious - can they be frozen?
Chris Scheuer says
Definitely!
Mary Ann | The Beach House Kitchen says
Peaches and nectarines happen to be one of my favorite things about summer Chris! And add a crumble top and game over! Can't wait to bake a batch!
Liz says
Saw my first Georgia peaches yesterday!! These beauties are on my baking list!!! xo
Chris Scheuer says
Thanks, Liz! Love, love, love those Georgia peaches!
Kiah says
I made these dairy free subbing the vegan butter (Smart Balance brand) for the butter, and Almond Milk mixed with lemon juice for the buttermilk. The texture and rise were perfect! Needed a few more minutes in the oven than the recipe required, maybe 18? Next time I think I'll add a little cinnamon to the batter for added interest. Will make again!!
Chris Scheuer says
Thanks so much, Kiah! I know others will find that review helpful.
Jennifer @ Seasons and Suppers says
Just love this combination of peach and muffin and easy 🙂 And of course, the lovely crumble on the top. Anxiously awaiting peach season here, when I will surely bake up a batch of these lovely muffins!
Paula Spencer says
These muffins are a real summertime delight!
But then, I’ve never made one of your recipes that I didn’t love!!
Mexican Corn Salad is my absolute fave!
My question has to do with the cupcake liner you pictured in these peach crumble muffins. Can you share who the company is that made them. They look identical to a liner I have used and lived but threw away the box before I realized I would want to be buying more. Thanks!
Chris Scheuer says
Thank you, Paula, I really appreciate your kind comment!
Regarding the cupcake liners, I'm kind of mad at myself because I threw out the package also. I did get them at HomeGoods and didn't even realize how great they were until I used them for these muffins. They're super sturdy and don't collapse when you use them. I will keep my eye out for them and if I find them again will be sure to make a note of the brand and will also let you know.
Paula Spencer says
Thanks for your response. Exactly what happened to me. I looked again at Home Goods yesterday......no luck. If I run across them again I will let you know as well.
Tricia says
Oh I know I will enjoy these gorgeous muffins Chris! That topping and all the fresh fruit inside - perfection! Pinned 🙂