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. summer fruit, beach recipes, southern muffins

5 from 3 reviews

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


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


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.


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.