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Peach Crumble Muffins

A muffin recipe for a summertime treat. These Peach Crumble Muffins boast a streusel topping and are made with fresh summer peaches.

Prep Time
20 mins
Cook Time
20 mins
Total Time
39 mins
Servings: 14
Calories: 313 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the muffins:
  • 3/4 cup granulated sugar 150 grams
  • 1/2 cup 2% milk 4 ounces
  • 1/2 cup salted butter melted
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour 260 grams
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups diced fresh peaches peeled and pitted
For the crumble:
  • ¾ cup all-purpose flour 98 grams
  • ½ cup brown sugar 100 grams
  • ¼ teaspoon cinnamon
  • ¼ cup salted butter melted
For the glaze:
  • 1 cup powdered sugar
  • 3-4 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 425ºF. Place paper liners in a muffin pan. (You’ll need 14 liners.)
  2. In a large bowl, whisk together the sugar, milk, butter, egg and vanilla extract.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  4. Add the dry ingredients to the wet ingredients and mix just until barely combined. There may still be bits of flour in the mixture and that’s ok. It’s important not to overmix.
  5. Add the diced fresh peaches (drained of any juice) to the muffin batter and fold gently to combine until the mixture looks even.
  6. Use a cookie scoop to divide the batter between the muffin cups. (14 muffins work best. You can make 12, but they will overflow the tops just slightly.)
  7. In a small bowl, mix together the flour, brown sugar, cinnamon and melted butter.
  8. As the butter hardens, you’ll be able to create little “crumbles” of the mixture.
  9. Sprinkle the crumbles overtop the muffin batter. If you only have 12 muffins, you may have some of the crumble mixture leftover.
  10. Bake at 425ºF for for 5 minutes, then without opening the oven, lower the temperature to 350ºF and bake for an additional 13-15 minutes or until a toothpick stuck in the center of the muffin comes out clean.
  11. Allow the muffins to cool.
  12. When the muffins are cool, whisk together the powdered sugar, heavy cream and vanilla. Whisk until smooth. Drizzle the glaze over the cooled muffins.
  13. Store in an airtight container at room temperature for up to 2 days, then refrigerate any leftovers.

Notes

  • Refer to the article above for more tips and tricks.
  • The calories shown are based on the recipe making 14 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition Information

Calories 313kcal (16%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 44mg (15%) Sodium 175mg (7%) Potassium 117mg (3%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 451IU (9%) Vitamin C 1mg (1%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 14Serving

Amount Per Serving

Calories 313

% Daily Value*

Calories 313kcal 16%
Carbohydrates 49g 16%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 44mg 15%
Sodium 175mg 7%
Potassium 117mg 2%
Fiber 1g 4%
Sugar 29g 58%
Vitamin A 451IU 9%
Vitamin C 1mg 1%
Calcium 41mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.