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 indulge in muffins most mornings, I love having a super easy, throw-together-in-minutes, crazy-delicious muffin recipe on hand for lazy weekend breakfasts with overnight guests. These Peach Crumble Muffins are all that and more! They’re moist, tender, loaded with sweet juicy peaches and 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! 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 in and I can have the muffins in the oven in no time flat.
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 little 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.
One last thing. The crumble topping on these is fantastic and looks rustically beautiful, but if your in a fancy mood, add a shower of powdered sugar. It totally changes the look!
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 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.
- 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 3/4 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.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results 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 1/4-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 3/4 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.
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