Description
Soft and fluffy peach crumble muffins filled with juicy peaches and topped with a buttery, sweet crumb topping.
Ingredients
- For the muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh peaches, peeled and diced
- For the crumble topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk eggs, oil, milk, and vanilla until smooth.
- Combine wet and dry ingredients, mixing gently until just combined.
- Fold in diced peaches carefully.
- In a separate bowl, mix crumble ingredients until crumbly.
- Divide batter into muffin cups, filling about 3/4 full.
- Sprinkle crumble topping generously over each muffin.
- Bake for 20–25 minutes until golden and a toothpick comes out clean.
- Cool slightly before transferring to a wire rack.
Notes
- Do not overmix batter to keep muffins light and fluffy.
- Drain canned peaches well if using instead of fresh.
- Add nuts for extra crunch in the topping.
- Use yogurt or sour cream for a richer texture.
- Reheat briefly to refresh softness and crumble.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
