Summer

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: Kate
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Muffins
Scale

Ingredients

For the streusel:

  • 2/3 cup (85 gm) flour
  • 2 tablespoons brown sugar
  • 11/2 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
  • 11/4 cup (250 gm) sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 2 cups (260 gm) flour
  • 21/4 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
  • 11/2 teaspoons of milk

Instructions

To make the streusel:

  1. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. 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.

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

In the few short days since summer began, we have been home resting, taking in the warm air, and baking up treats like the peach berry pie I’m going to share with you all today. I’m making a new effort to slow down in these moments that I have these summer months with my husband and darling babies.

Aimee seems to run everywhere these days, jumping, dancing, or racing; walking is simply not an option. She sings and answers questions with logic, and with each passing day, I realize more and more how smart she’s becoming. We play and pretend, and she’s finally even gotten to the point where she will laugh at my jokes or a silly part in a movie. 

In the quieter moments, she whispers to friends who aren’t there. She giggles with her brother and tries to put shoes on his chubby feet. She pats and soothes her babydolls, tenderly mothering them, even providing them with discipline, praise, and instruction. Now, more so than ever, I see so much of myself in her. The way she coos at George. When she tells me that I look beautiful like a princess. How she cheers for Brett when he finishes his supper. She’s a little lady in the making.

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

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

But there’s also the ugly… the parts of myself I see in her that make me cringe. She can be quick to frustration. Stubborn. Full of opinions. Contrary, at times, for no apparent reason… Just grouchy, just because. 

I want to give Aimee all of the sweetness. Skills and manners and a sense of identity. I want her to have any goodness that I have to share and lock away the access to the parts of me that don’t bring life. I want to keep her good.

At the same time, I’m beginning to figure out that this tiny person might have a few things of her own that she could teach me- things that I need more of. I want to dance without embarrassment and not feel so serious all of the time. I want to make time for quiet and daydreaming and whispering to the unseen. I want to take pleasure in small things like warm slices of fresh bread and the sound of the rain.

I wonder… what would it feel like to exist without the weightiness of adulthood? To be content and confident and willing to pop right up after falling flat on my face. What would it feel like to shrug off the small stuff and to allow myself time to take in the present? To quit busying myself with busyness. To loosen my grip on the need to control, to produce. 

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

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

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

Aimee will continue to learn from me. She’ll pick up on habits and phrases and jokes. We’ll have silly moments and she’ll learn to count to 100 and before you know it, she’ll be grown. But for the time being, I want to try to be a little more like her. I don’t think we’re too grown up to change or to be someone different, and I refuse to believe it’s too late to be a better version of myself.

Someday I’ll teach Aimee to make pies. She’ll crawl up on the edge of the counter and steal sugared berries. I’ll teach her to cut fat into flour, quickly and methodically, just like my Mimi taught me. With four hands, we’ll wrestle the dough moving the rolling pin back and forth, using the leftover bits to cut out decorative flowers or stars. I’ll have to bite my tongue from correcting her too much, because deep down inside, I know that her small mistakes are more memorable than perfection. And we’ll sit cross-legged in front of the oven, watching it bubble and spill over, before sharing oversized slices from our seats in the kitchen. 

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

Today’s recipe is a simple peach berry pie. No crazy ingredients or exaggerated methods. Just unadulterated pie. I’m sharing this recipe today along with some fellow blogger friends who are also posting berry pies today. Together, we make up the self-proclaimed #piesquadparty, so if you’re looking for some lattice loving and sweet, syrupy berry fillings, you have come to the right place. I’ll be sharing the links to their recipes below, so be sure to check them out.

To make this peach berry pie, we need a solid, double-crusted pie dough. My favorite, no-fail, ultra-buttery and flaky recipe is yours for the taking if you don’t already have a fave of your own. A few simple ingredients, including butter and salt for flavor and shortening for unmatched flakiness, make up the crust. The filling for this peach berry pie is equally simple. Sliced peaches and several handfuls of berries mix with cornstarch and sugar to create the quintessential summer pie- juicy, yet thick enough to stand up on its own. You can adapt the filling to your berry preferences. I love to use raspberries and strawberries with the peaches, but I had some leftover blueberries in the fridge that made it into the pie as well. As long as your berries are ripe, there is no need to adjust the sugar content of the pie. I used a lattice with a simple braid to top my peach berry pie, but you can skip that design if you’d like. Just slap the second half of dough on top, crimp the edges, and pop it in the oven for a golden, double-crusted peach berry pie that is sure to make your heart sing. 

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

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

There’s some really neat recipes and tutorials coming up in the next few weeks, so if you haven’t already signed up to receive blog posts straight to your inbox, you can to do that in the side bar of this site’s homepage. Have a great weekend and please give this pie a try! If you do, be sure to snap a photo of it and share it with me here or on Instagram. Cheers!

To see more of the #piesquadparty, check out:

Strawberry and Nectarine Streusel Pie by The Cloudy Kitchen

Raspberry Rhubarb Pie by The Farmer’s Daughter

Blueberry Pie with a Brown Butter Crumble and Lavender Lemon No-Churn Ice Cream by TermiNateor Kitchen

If you like this peach berry pie, be sure to try:

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice braid pie top. thewoodandspoon.com

Berry Almond Streusel Pie

Mixed Berry Pie

Strawberry Pretzel Tart

Strawberry Pretzel Tart

Cranberry Pear Pop-Tarts

cranberry pear mini pop tarts

Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie

 

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Peach Berry Pie

This peach berry pie is a double crusted pie with a sweet and gooey strawberry, raspberry and peach filling.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 9 1x
Scale

Ingredients

  • 1 double pie crust, prepared and chilled in fridge (see notes or link above)
  • 2 pounds of peeled and sliced peaches
  • 2 cups of mixed berries, sliced into ½” pieces (I used raspberries, strawberries, and blueberries)
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 400 degrees. I also like to place a layer of heavy duty aluminum foil on the bottom rack of my oven to prevent any bubbling pie filling from dirtying up my oven, but this is optional.
  2. In a large bowl, combine the peaches and berries. In a small bowl, toss together the brown sugar, the sugar, corn starch, and salt. Add the dry ingredients to the fruit and toss to combine. Set aside while you roll out your pie dough.
  3. On a floured surface, roll out one half of the chilled pie dough to a 12” round. Lay carefully in the bottom a deep dish pie pan and gently press into the bottom of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
  4. Spoon the fruitmixture into the pie dish, discarding any exorbitant excess of juices that may have formed. Arrange the top half of pie dough on top of the filling in any manner you please. If you plan to make a lattice or any detailed pie top, work quickly so that your bottom of pie dough doesn’t get soggy with juices from the fruit. If you roll out the pie dough flat on your filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
  5. In a small both, whisk together the egg yolk and water and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Place the pie in the oven and bake for 20 minutes at 400 degrees. Decrease the heat to 350 degrees and bake for an additional hour and fifteen minutes/ hour and thirty minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream or whipped cream!

Notes

  • I like to prepare any lattice strips or braids ahead of time and keep the in the fridge while I am prepping my filling and pie pan.
  • Use any berries you’d like! Just make sure any large berries are cut into manageable pieces.
  • If your peaches aren’t ripe enough and are tart to the taste, consider adding an additional tablespoon of sugar.