These Easy Peach Muffins are fluffy and full of juicy peaches, making them a sweet start to any day. The crumb topping adds a nice crunch that’s hard to resist!
I love enjoying these muffins warm with a cup of coffee. They make your kitchen smell heavenly, and you might just find yourself grabbing a second one! ☕🍑
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for these muffins and helps create a light texture. If you’re gluten-free, consider using a 1:1 gluten-free flour blend.
Peaches: Fresh peaches give a juicy burst of flavor. If they’re out of season, try canned peaches (drained) or even diced apples for a different twist.
Buttermilk: Buttermilk adds moisture and richness. You can easily substitute it with regular milk mixed with a splash of vinegar or lemon juice, which gives similar tanginess.
Butter: Unsalted butter is ideal for baking. If you prefer, use coconut oil or even vegetable oil for a dairy-free option.
Cinnamon: This is optional for the crumb topping. If you’re not a fan, you can skip it or replace it with nutmeg for a different flavor.
How Do I Get the Crumb Topping Just Right?
The crumb topping adds a delightful crunch to these muffins. Cutting in the cold butter properly is key. You want the mixture to resemble coarse crumbs before sprinkling it on top.
- In a bowl, mix flour and sugar, then add cold butter pieces.
- Use a pastry cutter or your fingers to blend until the mixture is crumbly.
- Don’t overwork it; small chunks of butter help create a flaky texture.
Remember, evenly distributing the topping ensures every muffin gets that tasty crunch. So sprinkle generously before baking! Enjoy your baking adventure! 🍑🧁
Easy Peach Muffins with Crumb Topping
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh peaches, diced (about 2 medium peaches)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, cold and cut into pieces
- 1/2 teaspoon ground cinnamon (optional)
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Time Needed:
This recipe takes about 15 minutes to prep and 20-25 minutes to bake, plus a little cooling time. In total, you should be ready to enjoy your delicious muffins in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Prepare your muffin tin by lining it with paper liners or giving it a good grease. This will help your muffins release easily once they’re baked.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. This helps to ensure that all the dry ingredients are evenly mixed and will incorporate nicely into your batter.
3. Blend the Wet Ingredients:
In another bowl, combine the melted butter, egg, buttermilk, and vanilla extract. Mix until everything looks smooth—this will make your muffins nice and rich!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into your bowl of dry ingredients. Stir gently with a spatula until just combined. It’s perfectly okay if there are a few lumps; overmixing can lead to dense muffins, and we want light and fluffy!
5. Add the Peaches:
Gently fold the diced peaches into your batter, distributing them evenly so each muffin gets that sweet peach flavor.
6. Fill the Muffin Cups:
Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter. This allows space for the muffins to rise without overflowing.
7. Make the Crumb Topping:
In a small bowl, mix together the flour, sugar, and cinnamon (if you’re using it). Add the cold butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. This topping will add a lovely crunch!
8. Add the Topping:
Generously sprinkle the crumb topping over each muffin. Don’t be shy—this is the best part!
9. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for 20-25 minutes. They’re ready when the tops are golden and a toothpick inserted in the center comes out clean.
10. Optional Glaze:
While the muffins are cooling, you can prepare the optional glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract. If it’s too thick, add a little more milk until you reach a drizzle-able consistency.
11. Finish with the Glaze:
If you’re using the glaze, drizzle it over the warm muffins while they’re still in the tin. This adds a delightful sweetness right on top!
12. Cool and Serve:
Allow the muffins to cool slightly before serving. They’re delicious warm or at room temperature. Enjoy your homemade peach muffins!
Frequently Asked Questions
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches in this recipe! Just make sure to thaw them completely and drain any excess liquid before chopping and adding them to the batter. This will prevent extra moisture in the muffins.
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before filling the muffin tins. Alternatively, bake the muffins ahead of time and store them in an airtight container. They will stay fresh for up to 3 days at room temperature.
What’s the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them! Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
Can I Use Non-Dairy Milk in This Recipe?
Yes, you can substitute the buttermilk with any non-dairy milk (like almond, soy, or oat milk) mixed with a teaspoon of vinegar or lemon juice to mimic the acidity of buttermilk. This will still produce tasty muffins!
