Peach Crumb Muffins

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

Sometimes I need an easy button. I need some magic dust, a genie in a lamp, or a fairy godmother to make life easier. There’s not enough hours in the day to constantly complicate it with dead-end tasks and lengthy processes. Sometimes I need something quick, entirely satisfying, no-fail, and EASY. Introducing: peach crumb muffins.

These peach crumb muffins are a cinch- a 2 step recipe, requiring less than 15 minutes of prep work that provides days worth of summery sweet goodness to enjoy. These peach crumb muffins are the answer to “What’s for breakfast? What can I bring for the beach weekend? “What treat can I bake with my kids?” and just about every other question that is coming to my mind right now. They’re simple and good. End of story.

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

My goal with these peach crumb muffin was to make a soft, buttery, and moist muffin that was golden on the outside and full of chunky bits of ripe peaches. I also wanted to make sure it had a beautiful round dome to rest all that delicious crumble on top of. So like any self-respecting blogger, I enlisted the help of my two best friends: other bloggers and the internet. My friend Laura pointed me to a brilliant recipe that enlisted a sweet and salty brown sugar crumble to add some color and dimension to the muffins. I also learned from a hefty amount of research (high fives to my fellow food nerds!) that if you fill the muffin tins up to the tippy top and bake at a high temperature for the first portion of the bake, you can achieve that rounded muffin dome that I was looking for. I kept the batter for these peach crumb muffins pretty thick and sure enough, after a few test batches, we had a moist, domed muffin with bits of sweet summer fruit throughout. I was in heaven.

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

The muffins are still not as golden brown as I had hoped they would be. I think that with some modifications in the type of sugar and length of baking, I could have achieved more of what I wanted, but my primary concern was to keep the peach crumb muffins ultra moist. So I gave up on that hope. Still, the muffins turned out beautiful with bits of crumble sprinkled on top and the drippy glaze cascading down the sides. I mean, DROOL. Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

To get started, move an oven rack to the upper third of the oven and preheat to a sweltering 400 degrees. Baking our muffins on the top rack will keep the bottoms from burning before we get a little tan up top first. Next, we make our crumble. This is is nothing more than stirring a few tablespoons of melted butter with some dry ingredients. SO EASY. Set aside the crumble while you stir up the muffins.

Add some sugar to the melted butter and then toss in a few eggs and some vanilla. We also add lemon zest because even though we’re making basic muffins we’re also kinda fancy, ok? Toss in the dry ingredients alternating with some room temperature milk, and finish it all off by folding in some itty bitty peach bits. You can even use frozen fruits if you want, but local friends, I’m sure you’ve already stocked up on the good stuff from Chilton County and The Peach Truck, AMIRITE? Line your muffin pan with paper liners and fill it up just below the rim of the liner. Yes, I know everything in you is saying “DON’T FILL IT UP MORE THAN 2/3 FULL!! IT WILL OVERFLOW!” I hear you, I get it, but let’s just try it, okay? If that oven is hot enough, this trick will work. Scouts honor.

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

Divide all that delicious crumble between the 12 muffins and then send the whole pan to the sauna. Once they’re in the oven,  close the door and decrease the heat to 375. We’ll bake at this temp for a few minutes, before letting them finish at a slightly lower degree. That initial hot bake is just long enough to set the edges of the muffin so that the insides and center can keep baking up, up, UP! If you know that you oven bakes a little cold, you can bump up the heat by 5 or 10 degrees.

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

Once the muffins are finished, they are moist, incredibly fragrant, and altogether perfect. That salty crumble tastes oh so good with the super sweet muffin, and each bite is speckled with a juicy burst of fruit. Another bonus is that these peach crumb muffins are super adaptable! Add a teaspoon of cinnamon, substitute fresh berries or nectarines, or top the whole thing with sweet sugared nuts. Just do how you do and enjoy the outcome.Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

I’m sharing today’s recipe for peach crumb muffins with a load of other bloggers who had a few too many peaches on hand. If you’re really into peach recipes, please check out #summerlovespeaches for some more inspiration. Many thanks to Annie, Ruth and Rebecca for hosting this gathering! Have a terrific weekend and tune in next week for more summer knockouts. Cheers!

If you like these peach crumb muffins, you should try:

Hummingbird Muffins

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. Topped with a simple glaze/ drizzle. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

Raspberry Rhubarb Crumb Cake

Raspberry Rhubarb Crumb Cake recipe by The Wood and Spoon Blog. A thick and fluffy sour cream cake filled with gooey raspberry and sweetened rhubarb. The whole cake is topped with a brown butter and sugar streusel crumb. This is a simple and easy summer cake that bakes quicky and can be easily adapted for a number of other summer berries, stone fruit, or other fruits. Find the recipe for this dessert like breakfast / snack cake at thewoodandspoon.com / woodandspoon.com .

Peach Berry Pie

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Funfetti Scones

Funfetti Scones Recipe by The Wood and Spoon Blog by Kate Wood. Simple, fast, easy one bowl cream scones that taste just like a box mix birthday cake! These scones use clear vanilla and sprinkles to make the sweet confetti flavor. The icing is a simple powdered sugar glaze speckled with more rainbow jimmies. Find the Recipe on thewoodandspoon.com along with more breakfast or brunch ideas to go with your coffee and tea time!

Honey Nut Biscuits

Honey Nut Biscuits Recipe by The Wood and Spoon Blog. Flaky butter biscuits sweetened naturally with honey and filled with nuts like pecans or walnuts. This simple recipe makes biscuits with lots of layers and doesn't require laminating. Recipe and other Mother's Day breakfast in bed menu inspiration on thewoodandspoon.com // woodandspoon.com

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Peach Crumb Muffins

Peach Crumb Muffins Recipe By The Wood and Spoon Blog by Kate Wood. These are moist, fluffy, vanilla butter muffins filled with chunks of fresh peaches. These muffins are tall and I'll give you my tips on how to get a domed muffin every time! They are topped with a sweet and salty brown sugar streusel crumble and a dripped vanilla glaze. Find the recipe for these summer treats - the perfect breakfast or brunch item- on the blog. Thewoodandspoon.com summer fruit, beach recipes, southern muffins

These peach crumb muffins are fluffy, moist, and domed muffins with a streusel crumb topping, a drizzled glaze, and juicy bits of fresh peaches!

  • Author:
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 12
  • Category: Muffins

Ingredients

For the streusel:

2/3 cup (85 gm) flour

2 tablespoons brown sugar

1-1/2 tablespoons sugar

¾ teaspoon baking powder

pinch of salt

¼ cup (55 gm) unsalted butter, melted

For the muffin:

1/2 cup (110 gm) unsalted butter, melted and slightly cooled

1-1/4 cup (250 gm) sugar

2 eggs

1 teaspoon vanilla

1 teaspoon lemon zest

2 cups (260 gm) flour

2-1/4 teaspoon baking powder

½ teaspoon salt

½ cup (120 mL) milk, room temperature

2 cups (280 gm) small diced peaches

For the glaze (optional):

1/2 cup (60 gm) confectioner’s sugar

2 tablespoons sour cream

1-1/2 teaspoons of milk

Instructions

To make the streusel:

Combine the flour, brown sugar, sugar, baking powder, and salt in a medium sized bowl. Stir in the butter until clumps form. Set aside while you make your muffins.

To make the muffins:

Preheat the oven to 400 degrees and move one rack to the upper third of the oven, leaving enough room for the muffin pan up top. Line a 12 compartment muffin tin with liners and set aside.

In a large bowl, stir the butter and sugar until well combined. Add the eggs, one at a time, stirring after each addition. Add the vanilla and lemon zest, stirring until combined.

In a separate, smaller bowl, combine the flour, baking powder, and salt. Add half of the dry ingredients to the butter and egg mixture, stirring until combined. Add the milk, stir, and then add the remaining dry ingredients. Stir to combine. Fold in the peaches, being careful to not overwork the batter.

Divide the muffin batter amongst the 12 muffin liners. Depending on your liners, you may have a hair too much batter. Just fill as much as you feel comfortable- they will be FULL. Don’t worry! Divide the streusel among the 12 muffins, sprinkling on top.

Put the muffin pan on the top rack and immediately decrease the heat to 375. Bake at this temperature for 10 minutes, then decrease the heat to 350 and bake for an additional 22-25 minutes, or until the muffins are set and a toothpick inserted comes out clean. The muffins should be starting to bronze around the edges. Allow to cool slightly before topping with the glaze.

To make the glaze:

Whisk together all three ingredients. Drizzle over top of slightly cooled muffins.

Notes

If you know your oven cooks a bit cool, increase the heat by 5-10 degrees for the initial bake. You want to keep the pan from overflowing.

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7 Comments
  • Lauren Cronje
    Reply

    I am dying to make these – they look scrumptious!
    I had a question – Peaches are not in season for us at the moment (I live in South Africa) – would canned peaches (which come in syrup) work or not?
    Any other suggestions?
    Would love to give this recipe a try!
    Thanks:)

    July 4, 2017 at 8:13 AM
  • These muffins look so good Kate!! And the photos are beautiful!! xo

    July 1, 2017 at 10:17 AM
  • Jenifer
    Reply

    Oh goody. Another book to buy! Thank you for the recommendation and for the follow up. Have a great holiday.

    June 30, 2017 at 1:33 PM
  • Jenifer
    Reply

    These look awesome–as usual! Can’t wait to try them this weekend. I’ve eaten my weight in blueberries, and now I’m moving on to peaches! Question about the weight measurements–do you have a certain source that you use? I always follow King Arthur for flour which is 120 grams per cup. It seems like you usually go with 130 grams per cup, as does Deb at Smitten Kitchen. What’s a girl to do?
    These are the things that keep me up at night 🙂

    June 30, 2017 at 12:24 PM

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