1. Can I use canned peaches?

Yes! Just make sure they’re drained well and patted dry so the muffins aren’t soggy.

2. Are these muffins healthy?

They’re a treat, but with fruit and the option to reduce sugar or use whole wheat flour, they’re more wholesome than most store-bought muffins.

3. Can I make this gluten-free?

Absolutely—use your favorite 1:1 gluten-free flour blend. Just make sure to check your baking powder is gluten-free too

4. How do I keep the crumb topping from melting?

Use cold butter and don’t overmix. Chilling the topping before sprinkling also helps keep the crumb texture.

5. What other fruit can I use?

Try blueberries, raspberries, nectarines, or a mix. The batter is flexible and works with many fruits.

Peach Recipes: Easy Peach Crumb Topping Muffins

Description

These easy peach crumb topping muffins are soft, sweet, and topped with a buttery cinnamon crumble. They come together in under an hour and are the perfect way to enjoy fresh or canned peaches year-round. Ideal for breakfast, snacking, or dessert, this simple treat is a favorite among quick peach recipes.

Ingredients

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For the Muffins:

1 ¾ cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup granulated sugar
1 large egg
¾ cup milk (any kind)
⅓ cup vegetable oil
1 tsp vanilla extract
1 cup diced fresh peaches (or well-drained canned peaches)

For the Crumb Topping:

⅓ cup brown sugar
⅓ cup all-purpose flour
½ tsp ground cinnamon
2 ½ tbsp melted butter

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Instructions

Step 1: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it.
Step 2: In a large bowl, whisk together flour, baking powder, salt, and sugar.
Step 3: In another bowl, whisk the egg, milk, oil, and vanilla until smooth.
Step 4: Combine wet and dry ingredients, mixing until just combined.
Step 5: Gently fold in the diced peaches.
Step 6: In a small bowl, mix brown sugar, flour, and cinnamon. Stir in melted butter until crumbly.
Step 7: Divide muffin batter evenly among the cups, filling ¾ full. Sprinkle crumb topping on each muffin.
Step 8: Bake 20–25 minutes or until a toothpick comes out clean.
Step 9: Cool for 5 minutes in the pan, then move to a wire rack.

Notes

For a healthier version, swap half the flour with whole wheat.
Use frozen peaches if fresh are out of season—just thaw and pat dry first.
Add chopped pecans to the topping for crunch.
Store muffins at room temp for 2 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: American