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Peach Crumb Muffins

Fluffy Peach Crumb Muffins for a Perfect Summer Morning

These fluffy Peach Crumb Muffins capture the essence of summer in every bite, ideal for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Whole wheat flour can be a healthier option.
  • 3/4 cup Granulated Sugar Brown sugar can be substituted.
  • 2 tsp Baking Powder Make sure it’s fresh for optimal performance.
  • 1/2 tsp Salt No substitutions recommended.
  • 1 tsp Cinnamon Adjust the amount to suit your taste.
  • 1 cup Greek Yogurt Can be swapped with sour cream or whole milk yogurt.
  • 1/4 cup Vegetable Oil Melted butter can be used as a flavorful alternative.
  • 2 large Eggs Flax eggs can be used as a plant-based substitute.
  • 2 cups Fresh Peaches Can use canned or frozen peaches, drain well before use.
  • 1 tsp Vanilla Extract No substitutions needed.
For the Crumb Topping
  • 1/4 cup Butter Vegan butter can be a dairy-free option.
  • 1/4 cup Brown Sugar Regular granulated sugar can be a substitute.
  • 1/2 cup Flour Ensure it's the same type as used for the muffins.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • measuring cups
  • Spoon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a muffin tin by inserting paper liners into each cup.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon.
  3. In a separate bowl, mix the Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth. Fold in the diced fresh peaches.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined.
  5. In a small bowl, melt the butter and combine it with brown sugar, flour, and cinnamon until crumbly.
  6. Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full. Sprinkle the crumb topping over each.
  7. Bake for 20-25 minutes. Check for doneness with a toothpick.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

These muffins are perfect for breakfast or an afternoon snack, offering a delightful mix of flavors and textures.

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