Enjoy a taste of summer with these light, fluffy and tender peach muffins. They are ready in under 30 minutes and complete with a sweet and buttery pecan crumb topping!
Recipe features
- Made with a lightly spiced batter and golden pecan crumb topping
- Ready in under 30 minutes
- Can be made with fresh, frozen or canned peaches
- Easy to freeze for a quick breakfast or snack
It's the best time of year: peach season! This year I've shared peach bars, peach overnight oats and now we're moving on to peach muffins, one of my favorite ways to enjoy this delicious fruit.
What you'll need
- Peaches: Use ripe yellow peaches. I think fresh peaches work best if you can get your hands on them, but frozen and canned work as well (see below for tips).
- Sour cream makes for tender, fluffy muffins. Substitute with an equal amount of Greek yogurt for a lower fat option.
- Milk: You can technically use any kind of milk here (2%, whole, skim, etc.) and even non-dairy milk works (I often use soy milk in muffins because that's what I keep on hand).
- Canola oil is my go-to fat in muffins. Olive oil does work but will add a light olive oil taste to the muffins.
- Ground ginger, cinnamon and almond extract pair well with peaches and add great warmth to the batter.
Step by step instructions
- Mix together all dry ingredients in a large mixing bowl. Set aside.
- Measure out the milk in a large liquid measuring cup. Add the canola oil, large egg, sour cream and almond extract. Whisk until well combined.
- Pour wet ingredients into the dry ingredients. Mix until just combined, careful not to overmix.
- In a small bowl, toss diced peaches with 1 tablespoon flour. Gently fold peaches into the batter until just combined.
5. Make the crumb topping by mixing very soft (not melted!) butter, flour and sugar. It should be very crumbly and seem dry.
6. Measure out batter into lightly greased muffin tins (or line with muffin papers). I like to measure out the muffins using a large cookie/ice cream scoop (equal to a little over ⅓ cup measure) which results in 9 medium-large muffins. Use ¼ cup measure to scoop out the batter if you prefer 12 muffins.
6. Sprinkle crumb topping and chopped pecans over each muffin. Bake at 375F for 18-20 minutes on the middle oven rack, until the crumb topping is golden and a toothpick inserted in a muffin comes out mostly clean. Remove muffins from the tin and let cool on a wire rack.
Mixing tip: Only mix the dry and wet ingredients together until they are just combined. It's okay if some small pockets of dry still exist. Overmixed muffins = denser, less tender muffins.
Recipe FAQ and expert tips
- Measuring flour: I recommend using the spoon and level method to measure flour. To do this, spoon flour into the measuring cup and wipe off excess with the back of a knife.
- Paper liners vs oil: You can do either to keep the muffins from sticking to the tin. It's my personal preference to use canola spray on tins (I don't like the risk of paper sticking in a muffin) but paper liners also work if that's your preference.
- Serving: I usually eat these with almond butter for breakfast and a spread of peach jam for dessert. The peach jam + peach muffin combo is amazing.
For best quality, keep in a closed container at room temperature for 3-4 days.
Yes, peach muffins freeze well. Place room temperature muffins in a freezer safer container and freeze for up to 3 months. Reheat one muffin in the microwave in about 30 seconds to a minute.
This recipe works with most fruits but I think that the ginger and cinnamon combo works best with peaches. Apricots, nectarines, plums or any other stone fruit work best but fresh strawberries, pineapple and blueberries are also easy swaps.
Yes, both will work. I recommend thawing frozen peaches before dicing them. Canned peaches are usually wetter than fresh which can cause them to sink in the muffins, so make sure to toss the diced pieces with 1 tablespoon flour before adding to the batter.
I haven't tested a vegan version of this recipe. You might have better results using peaches in my vegan strawberry lemon muffins instead.
I haven't tested this with gluten-free flour but your best bet is to use a gluten-free all purpose flour blend like the kind by Bob's Red Mill.
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Peach Muffins with Pecan Crumb Topping
Ingredients
Peach Muffins
- 1 and ¾ cup all purpose flour see note #1
- ½ cup white sugar
- ¼ cup light brown sugar packed into cup
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon table salt
- ⅓ cup plus 1 tablespoon milk see note #2
- ½ cup sour cream
- ⅓ cup canola oil
- 1 large egg
- ½ teaspoon almond extract
- 1 cup diced peaches ~2 small peaches, see note #3
- 1 tablespoon all purpose flour
Crumb Topping
- 3 tablespoons very soft unsalted butter see note #4
- ⅓ cup all purpose flour
- ⅓ cup white sugar
- ½ cup chopped pecans
Instructions
- Mix together all dry ingredients (flour, white and brown sugar, ground ginger, cinnamon, baking powder, baking soda, salt) in a large mixing bowl. Set aside.
- Measure out the milk in a large liquid measuring cup. Add the sour cream, canola oil, large egg and almond extract. Whisk until well combined.
- Pour wet ingredients into the dry ingredients. Stir until just combined, careful not to overmix. It will be a relatively thick and scoopable batter.
- Toss diced peaches with 1 tablespoon flour. Gently fold peaches into the batter until just combined.
- Make the crumb topping by mixing very soft butter, flour and sugar. It should be very crumbly and seem dry.
- Lightly grease or line a 12 cup muffin tin with muffin liners. For 9 muffins, measure out the batter using a cookie scoop or ⅓ cup measure. For 12 muffins use a ¼ cup measure.
- Top each muffin with crumb topping and chopped pecans. Bake at 375F for 18-20 minutes on the middle oven rack. The muffins are ready when a toothpick inserted in the center comes out mostly clean and the crumb topping is golden.
- Remove muffins from the muffin tin and let cool on a wire rack. Enjoy! Keeps for 3-4 days at room temperature in a closed container.
Video
Notes
- Flour: I recommend using the spoon and level method to measure out flour for most consistent results. Spoon flour into measuring cup until overflowing then use the back of a knife to wipe off excess.
- Milk: Any kind works, even non-dairy milks like soy milk. Higher fat milks like whole milk will yield a slightly more tender muffin.
- Peaches: I leave skins on the peaches but you can remove them if preferred. Frozen peaches work but let them thaw completely before using. Canned peaches also work.
- Butter: To quickly soften the butter, slice it up and pop in the microwave for 20-30 seconds. It should be soft enough to indent with very little pressure but not melted.
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