Easy Peach Crumble Muffins

Vertical picture of peach crumble muffins in turquoise muffin liners

4.78 from 9 votes

These one-bowl, tender-crumbed peach (or nectarine) crumble muffins are studded with juicy fresh peaches and have a sweet, buttery, cinnamon streusel topping.

Prep Time20

Cook Time15

Course: Baked Goods

Cuisine: American

Keyword: Easy Muffins, Nectarine Crumble Muffins, Peach Crumble Muffins, Peach Muffins

Servings: muffins

Calories: 260kcal

Author: Chris Scheuer

Ingredients

For the muffins:

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

For the crumble:

¼ cup light brown sugar packed
½ teaspoon cinnamon
½ cup all-purpose flour
4 tablespoons butter very soft

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition