Peach Crumble Muffins
Soft and moist peach crumble muffins topped with a buttery streusel crumble—perfect for breakfast, brunch, or a sweet snack.
Ingredients
For the Muffins:
- 1 3/4 cups all-purpose flour 220g
- 1/2 cup granulated sugar 100g
- 1/4 cup brown sugar 50g
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk 120ml (or yogurt)
- 1/3 cup vegetable oil 80ml or melted butter
- 1 tsp vanilla extract
- 1 1/2 cups diced peaches 200g (fresh or canned, drained)
For the Crumble Topping:
- 1/2 cup all-purpose flour 60g
- 1/3 cup brown sugar 65g
- 1/4 cup cold butter (60g) cubed
- 1/2 tsp cinnamon optional
Instructions
Preheat oven
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
Prepare crumble topping
- In a bowl, mix flour and brown sugar. Add cold butter and use your fingers or a fork to create a crumbly texture. Set aside.
Mix dry ingredients
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
Mix wet ingredients
- In another bowl, whisk eggs, milk, oil (or butter), and vanilla extract.
Combine batter
- Pour wet ingredients into dry ingredients and mix gently until just combined.
Add peaches
- Fold diced peaches into the batter carefully.
Fill muffin cups
- Divide batter evenly into muffin liners (about 3/4 full).
Add crumble topping
- Sprinkle crumble generously over each muffin.
Bake
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Cool and serve
- Let muffins cool for 5–10 minutes before serving.
Notes
- Do not overmix the batter to keep muffins soft and fluffy.
- If using canned peaches, drain and pat dry to avoid excess moisture.
- Chill crumble topping before baking for a crisp texture.
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSodium: 150mgSugar: 18g
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