Peach Muffins

These bakery-style Peach Muffins have a melt-in-your-mouth crumb topping and a maple vanilla drizzle. Make these muffins with fresh or frozen peaches and enjoy a quick and easy on-the-go breakfast or snack with big peach flavor. These tasty muffins freeze well for up to 3 months.

We are big-time peach lovers. If you love peaches like we do, you must try my peach crisp, peach cobbler, and peach salsa.

How to make Peach Muffins

First, in a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and stir with a fork until crumbs form. Set the bowl aside for a few minutes.

Now whisk together the flour, baking soda, salt, ground cinnamon, and ginger in another medium bowl. In a large bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract. Now add the dry ingredients to the wet ingredients and mix just until incorporated. Fold in the chopped peaches.

Line a standard 12-count muffin pan with paper liners. Spoon the muffin batter into the liners stopping just shy of the top. Spoon the crumb topping evenly over each muffin and press gently down so the crumbs stick. Bake at 425 degrees for 5 minutes. Then reduce the heat to 350 degrees and bake for 15-19 minutes or until a toothpick inserted in one of the center cupcakes comes out clean or with a few moist crumbs. Cool the muffins in the pan for about 5 minutes before removing the muffins to a wire rack to fully cool.

IWhisktogether the powdered sugar, maple syrup, vanilla extract, and 1 1/2 tablespoons of milk. in a small bowl. Add additional milk 1 teaspoon at a time, until desired consistency is reached. Drizzle over fully cooled muffins.

Helpful Recipe Tips for Peach Muffins

• Use fresh or frozen peaches peeled and chopped into small pieces. If frozen, thaw first and drain the juice.
• Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
• Add a little protein and texture by adding 3/4 cup chopped walnut or pecans.
• Stir the batter just until combined. Overmixing can make the muffins dense and tough.
• Do not overbake the muffins. Cook just until a toothpick inserted in the top of one of the center muffins comes out clean or with a few moist crumbs.
• Let the cooked muffins rest in the tin for 5 minutes before carefully removing them to wire racks.
• Store in an airtight container on the counter at room temperature for up to 3 days or in an airtight container in the fridge for 5-6 days.
• See below for how to flash-freeze these muffins.

How to Flash Freeze Muffins

Let the muffins fully cool by removing them from the pan about 5 minutes after they come out of the oven. Place the muffins on a cooling wire rack but do not wash the muffin tin. When the muffins have fully cooled, place them back in the tin. Place the tin on a flat-level surface in the freezer.

Once they are fully frozen, place them in a freezer zipper bag or sturdy container and freeze for up to 3 months. Thaw on the counter at room temperature. With this easy technique, you can reach into the freezer and take out any amount of the muffins that you want and leave the rest frozen for another time.

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Peach Muffins Recipe

Moist and easy bakery-style Peach Muffins with a mile-high crumb topping and a maple vanilla glaze. Bake a batch today and freeze half for later in the month for on-the-go breakfasts. 

5 from 16 votes

Print Pin Rate

Course: breakfast/other

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 22 minutes minutes

Servings: 12 muffins

Calories: 407kcal

Author: Beth Pierce

Ingredients

• Crumb Topping
• 1 cup all-purpose flour
• ½ cup packed light brown sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 6 tablespoons unsalted butter melted
• Muffins
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs room temperature
• ½ cup vegetable oil
• ¼ cup milk
• 1 teaspoon vanilla extract
• 1 ½ cups peeled and chopped peaches about 3 medium peaches

Maple Vanilla Drizzle 

• 1 cup powdered sugar
• 1 tablespoon maple syrup
• ½ teaspoon vanilla extract
• 1 ½-2 tablespoons milk

Instructions

• Preheat oven to 425 degrees. Line a standard 12-count muffin pan with paper liners.
• In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and stir with a fork until crumbs form. Set the bowl aside for a few minutes. 
• In a separate medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground ginger.
• In a large bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract. Add the flour mixture to the wet ingredients and mix just until incorporated. Fold in the chopped peaches. 
• Spoon the batter into the liners stopping just shy of the top. Spoon the crumb topping evenly over each muffin and press gently down so the crumbs stick.
• Bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven. Bake for an additional 15-19 minutes or until a toothpick inserted in one of the center cupcakes comes out clean or with a few moist crumbs. Cool in the pan for about 5 minutes before removing the muffins to cool on a wire rack to fully cool. 
• In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and 1 1/2 tablespoons of milk. Add additional milk 1 teaspoon at a time, until desired consistency is reached. Drizzle over fully cooled muffins. 

Notes

• Use fresh or frozen peaches peeled and chopped into small pieces. If frozen, thaw first and drain and juice.
• Line the cupcake/muffin tin with liners.  They really help keep the muffins from sticking to the pan.  I really like the unbleached chlorine-free ones.  They peel away perfectly from muffins and cupcakes.
• Add a little protein and texture by adding 3/4 cup chopped walnut or pecans.
• Stir the batter just until combined.  Overmixing can make the muffins dense and tough.
• Do not overbake the muffins. Cook just until a toothpick inserted in the top of one of the center muffins comes out clean or with a few moist crumbs.
• Let the cooked muffins rest in the tin for 5 minutes before carefully removing them to wire racks.
• Store in an airtight container on the counter at room temperature for up to 3 days or in an airtight container in the fridge for 5-6 days.

Nutrition

Calories: 407kcal | Carbohydrates: 60g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 305mg | Potassium: 95mg | Fiber: 1g | Sugar: 38g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

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