These fresh peach crumble muffins are a must for summer mornings! When I was visiting Ohio a few weeks ago, my mom purchased 25 pounds of fresh peaches shipped in from Georgia. In case you can’t envision 25 pounds of peaches, trust me when I say it’s A LOT of peaches. We baked all day, made 6 different peach baked goods and STILL had plenty of peaches to go around. Honestly, look at this haul:
I’ll be posting the rest of these goodies onto the site in the coming weeks. I think the scones were my fave! Or maybe the pie. I’m a huge sucker for pie. Actually, I’m good with all of these carbs. Speaking of carbs, this fresh peach crumble muffin recipe can easily be adapted into a loaf of peach bread if you have leftover batter. We ended up making a loaf and it was DELISH with butter and peach jam slathered on it.
ANYWAY, I like to say that muffins are just cupcakes that are socially acceptable to eat in the morning, because most of the time, muffins taste like cake without the icing. Don’t you think? I’ll admit that these peach crumble muffins have a more bread-y texture, but I think it works in their favor. Fresh peaches add another hint of sweetness to these muffins, and the crumble on top makes these muffins so buttery.
This recipe has a lot of flour and a lot of baking powder, but I promise the muffins are light & airy. Overmixing this batter can lead to dense muffins, so keep an eye on your batter and stop mixing just as all of the flour becomes incorporated into the batter. Also, be sure to cut your peaches into small cubes so they don’t sink to the bottom of the batter.
What’s your favorite summer fruit? I didn’t like peaches when I was growing up, but I think it’s safe to say that I’ve come around. Let me know your favorite summer flavor in the comments below!
- FOR MUFFINS:
- 2 eggs
- 2 cups milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 1 cup sugar
- 4 cups all purpose flour
- 8 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 cups fresh chopped peaches
- FOR CRUMB TOPPING:
- ¼ cup brown sugar
- 3 tbsp melted butter
- 1 tsp cinnamon
- 3 tbsp old-fashioned rolled oats
- 2 tbsp flour
- Preheat oven to 400 degrees.
- Line muffin tin with cupcake liners.
- Skin & cut 2 cups of fresh peaches, set aside.
- In a small mixing bowl, make crumble topping by melting butter, adding sugar, cinnamon, oats and flour. Mix until crumbs form. Set aside.
- In a large mixing bowl, combine flour, baking powder and salt. Set aside.
- In a stand mixer, combine egg, milk, oil, vanilla and sugar. Beat until well combined.
- Slowly add flour mixture to wet ingredients and mix as flour incorporates and batter slowly comes together. Be careful not to overmix.
- Gently fold peaches into batter.
- Pour batter into muffin tins.
- Sprinkle crumble topping over each muffin before placing in oven.
- Bake for 20-25 minutes at 400 degrees.
- Batter can also be made into bread if desired. To make bread, fill 3/4 loaf pan with batter and bake for 35-40 minutes at 400 degrees.