Light, fluffy Peach Muffins have loads of fresh peach flavor. The rich crumb and buttery crumble topping make this a favorite for quick breakfasts during peach season!
If you are a peach lover or crave moist muffins to start your day with a cup of coffee this peach muffins recipe will be a favorite! Full of juicy fresh peaches in fluffy muffins that tastes like summer. Think flavors of peach cobbler in a muffin!
This is a one bowl recipe that doesn’t need a mixer (put away that paddle attachment!). It can be made with regular or gluten-free flour too. They are just the best muffins
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Recipe Ingredients Notes
Unsalted Butter. Be sure to use unsalted butter. It will be melted both for the muffins and for the topping so it can be cold or room temperature when starting the recipe.
All Purpose Flour. Regular all purpose flour or gluten-free measure-for-measure flour blend can be used. We use and recommend Bob’s Red Mill gluten-free 1-to-1 baking flour for gluten-free baking.
Peaches. The ripeness of the peaches make all the difference for this peach muffin recipe. Choose firm yet full ripe peaches. If they are overly soft they are harder to cut. Choose peaches without bruises or blemishes. Yellow or white peaches work great. Peel and pit the peaches before chopping.
Whole Milk. We recommend whole dairy milk for these muffins to add moisture to the delicious peach muffins. Any milk should work.
Granulated sugar and light brown sugar. You’ll use granulated sugar in the muffins and light brown sugar in the topping.
The Best way to peel peaches
If ripe peaches are firm enough the skin can be removed using a sharp vegetable peeler or paring knife. However the easiest way to remove the skin is as follows:
- Bring a large pot of water to a boil and prepare an ice-water bath in a large mixing bowl (add cold water and ice).
- Gently lower a few peaches into the boiling water with a ladle or handled strainer (photo 1). Boil for 30 seconds.
- Remove with a slotted spoon or strainer and place into the ice bath. Allow them to stay in the ice water until cool to the touch (15-30 seconds)(photo 2).
- Remove and hand peel the peach skin off (photo 3). Usually the skin will come off in a solid sheet.
Proceed with removing the pit and chopping the peaches.
How to make Peach Muffins
STEP 1. Preparation
Preheat the oven to 425F and line 18 muffin tins with paper liners (or spray with nonstick baking spray).
STEP 2. Make the streusel topping
In a small bowl, mix together the 1/4 cup flour, light brown sugar, and 2 tablespoons melted butter until the mixture resembles wet sand (photo 1). Set aside until ready to use.
STEP 3. Make the muffin batter
In a large mixing bowl, whisk together the granulated sugar, 6 tablespoons of melted butter, and vegetable oil (photo 2).
Next whisk in the milk, eggs, and vanilla extract until combined (photos 3-4).
Whisk in the flour and baking powder (photo 5). When the flour is almost fully incorporated, add the chopped peaches and gently fold them into the batter (photo 6-7).
STEP 3. Bake
Divide the batter between the muffin pans, filling each one completely full (photo 8).
Top the muffins with the streusel mixture (evenly dividing the mixture over all the muffins) (photo 9).
Bake at 425F for 5 minutes. Then reduce the oven temperature to 350F and bake for an additional 15 minutes (photo 10).
STEP 4. Cool
Remove the muffins from the oven. Allow to sit a few minutes in the muffin tin then transfer to a wire cooling rack and to cool muffins completely before serving or storing.
Variations
No fresh peaches? You can substitute frozen thawed peaches instead. Pat with paper towels to remove any excess moisture from thawing before starting the recipe.
Swap granulated sugar into the crumb topping. Brown sugar caramelizes giving a wonderful flavor to the topping and letting the muffin tops become golden brown. Granulated sugar can be swapped in if preferred.
Add a pinch of cinnamon. For some homey flavor add a pinch of cinnamon to the fresh peach muffins batter.
How to store
Store any leftover muffins in an airtight container lined with paper towel at room temperature for up to three days.
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Recipe
Peach Muffins with Streusel Topping
Ingredients
For the Muffins
- 1 cup granulated sugar
- 6 tablespoons unsalted butter melted
- ¼ cup vegetable oil
- 1 ½ cups whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all purpose flour regular or gluten-free measure-for-measure flour blend
- 1 tablespoon baking powder
- 1 ½ cups finely chopped peaches see notes
For the Streusel topping
- ¼ cup all purpose flour regular or gluten-free measure-for-measure flour blend
- ¼ cup light brown sugar
- 2 tablespoons unsalted butter melted
Instructions
For the Muffins
- Preheat the oven to 425F and line 18 muffin tins with paper liners (or spray them with nonstick baking spray).
- To make the streusel topping: In a small bowl, mix together the flour, brown sugar, and melted butter until the mixture resembles wet sand. Set aside until ready to use.
- In a large bowl, whisk together the granulated sugar, melted butter, and vegetable oil.
- Whisk in the milk, eggs, and vanilla.
- Finally, whisk in the flour and baking powder. When the flour is almost fully incorporated, add the peaches and gently fold them into the batter (use a rubber spatula or large spoon, do not use a whisk).
- Divide the batter evenly between the prepared muffin cavities, filling each one completely full.
- Evenly divide the topping between the muffins and sprinkle on the top of each one.
- Bake at 425F for 5 minutes. Then reduce the oven temperature to 350F and bake for an additional 15 minutes.
- Remove the muffins from the oven and allow to sit a few minutes in the muffin tin. Then transfer to a wire cooling rack and allow them to cool completely before storing.
Notes
- Choose firm but fully ripe peaches
- Yellow or white peaches work
- Peel before pitting and chopping. Use our boiling-water bath method (easiest; details below) or a vegetable peeler or paring knife.
- Bring a large pot of water to a boil and prepare an ice-water bath in a large mixing bowl (add cold water and ice).
- Gently lower a few peaches into the boiling water with a ladle or handled strainer. Boil for 30 seconds.
- Remove with a slotted spoon or strainer and place into the ice bath. Allow them to stay in the ice water until cool to the touch (15-30 seconds).
- Remove and hand peel the peach skin off. Usually the skin will come off in a solid sheet.
wilhelmina says
We really loved these muffins! They made for the perfect breakfast treat!