Peach Muffins are a great way to start your morning or to have for a quick snack in the afternoon. Fresh juicy peaches are baked into these muffins and then they are topped with a simple crumble topping.
I really enjoy making muffins, not only are they easy to make but there are so many ways to make them. The peaches in these muffins help make them tender and moist and gives them a nice peachy flavor.
I enjoy having one for breakfast, perfect when you are in a hurry to grab and go. With life so busy it is always a good thing to have on hand. If you like you can freeze them, just thaw them out as you need them.
- I like to use fresh peaches for this recipe. Make sure to peel the peaches before dicing them up. Scalding them in boiling water for 25 to 40 seconds will help with the process of peeling them.
- Cut the peaches into even small diced size pieces, this will help them to bake evenly.
- Mix the dry ingredients together and then mix the wet ingredients all except the peaches. You will want to add the wet ingredients and the peaches at the same time.
- Don’t over mix the batter, you mix until the ingredients are combined. Over mixing can result in muffins that are coarse and full of tunnels
- Make the topping for the muffins before the muffins. Once the batter is made it is easy to add the topping.
- To tell if the muffins are done touch the top of a muffin, if it springs back they are done (the same way you would check a cake).
- As I mentioned before the muffins can be frozen. Place in an airtight container and freeze. Just make sure that the muffins are cooled thoroughly before freezing them.
Steps for making Peach Muffins
Make the crumble topping for the muffins. In a small bowl mix the oats, flour, brown sugar, and cinnamon until well combined. Cut in the butter with a pastry cutter, fork, or your fingers. Set aside.
Preheat the oven to 400 degrees F. Grease muffin tins or line muffin tins with paper liners.
Mix the flour, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl.
In another bowl mix the melted butter, milk, Greek yogurt, and the egg together.
Add the wet ingredients along with the peaches to the dry ingredients. Mix just until they are blended together.
Fill the muffin tins 3/4 of the way full with the muffin batter. (this recipe will make 12 large muffins, but it will depend on the size of your muffin tins).
Sprinkle the crumble topping over the muffins evenly.
Place the muffins in a preheated oven and bake for 12 to 15 minutes or until the muffins are lightly brown and they spring back after touching the tops of them.
Remove the muffins and set on a cooling rack. Cool a few minutes and then remove from the tins. Place the muffins on the cooling rack and cool completely.
Do you love muffins? Check out these other muffin recipes:
- Blueberry Lemon Cream Cheese Muffins
- Sour Cream Apple Muffins
- Orange Cream Cheese Muffins
- Mini Donut Muffins
- 1/3 cup old fashion oats
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoon butter room temperature
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup butter melted
- 1/4 cup Greek yogurt
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 1 1/4 cup diced peaches skins removed
- In a small bowl mix the rolled oats, 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon. Cut in the 3 tablespoons butter with a pastry cutter, fork, or your fingers.
- Preheat the oven to 400 degrees F. Grease the muffin tins or line the tins with paper liners.
- In a medium bowl mix the 2 cups of flour, sugar, baking powder, baking soda, salt, and 1 teaspoon cinnamon. Set aside.
- In another bowl add the 1/4 melted butter, milk, Greek yogurt, egg, and vanilla and mix together.
- Add the wet ingredients along with the diced peaches to the dry ingredients and fold just until blended.
- Spoon the batter into the muffin to each tin so they are about 3/4 full. Sprinkle the topping evenly over top of the muffins. With your fingertips gently press the topping down to secure to the batter.
- Place in a preheated oven and bake for 12 to 15 minutes or until the muffins are lightly browned and when lightly touch the top springs back.
- I use fresh peach for this recipe. Make sure to peel the peaches before adding them to the batter.
- Don't over mix the muffin or you will end up with coarse muffins.
- The muffins are done when they are lightly browned or when touching the top of the muffin lightly it springs back.
- If you are freezing the muffins make sure that they are cooled thoroughly.
This recipe was originally published on September 2, 2014. It has been updated with new content and pictures on September 10, 2020.