Peach Muffins

These easy Peach Muffins are loaded with fruit and crunchy pecans and covered in a crumb topping! A simple icing is drizzled on top to make these the most delicious start to your day!

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When peach season rolls around, there’s no better feeling than sinking your teeth into the first perfectly ripe peach of the year. There’s just something about the vibrant flavor and juiciness of a fresh peach that makes me so happy!  And putting diced peaches into these delicious peach muffins is always a great idea!!

But let’s be honest – here in the midwest, GOOD fresh peaches are not available year-round.  Don’t let that stop you from making these as you can still get great peach flavor using frozen or canned peaches instead!

What Does a Peach Muffin Taste Like?

When most people think of muffins, peaches aren’t necessarily the first thing that comes to mind.  But hear me out…. these soft muffins taste like a slice of peach pie or cobbler with a crumble topping on them.  Though they’re great for breakfast or brunch, they’re also a perfect afternoon snack with a cup of coffee!

Ingredients Needed

• Peaches – Fresh, frozen or canned peaches will work! See details below.
• ​All-Purpose Flour 
• Vegetable Oil – Could use melted butter instead, if desired.
• Sugar
• Eggs – I always use size “large” when baking.
• Vanilla Extract
• Yogurt – You can use plain, vanilla, peach or other flavor that works well with peach
• ​Leaveners – Baking soda and baking powder
• Salt
• ​Ground Cinnamon
• Pecans 
• Butter – Salted or unsalted butter is fine.
• Powdered Sugar – aka confectioners sugar.
• Milk – Any milk will work (almond milk, dairy milk, coconut milk, etc!!)

What kind of peaches should I use for peach muffins?

I’ve tested this recipe with fresh, frozen and canned peaches. Here’s how to prepare each for this recipe:

FRESH PEACHES: The ripe peaches need to be peeled and diced. A super easy way to peel fresh peaches is to blanch them. Once they’re peeled, you can simply cut them in half, remove the pit and dice.

FROZEN PEACHES: When using frozen peach slices, you’ll need to thaw them out completely. Once they’re thawed out, drain and dice them.

CANNED PEACHES: You can use diced canned peaches or cut up peach halves or slices. To use them, you’ll drain the can and then pour the peaches onto a plate and dab them with a paper towel. This will help remove the extra juice or syrup it was canned in. Then dice (if you’re using peach halves or slices) and you’re ready to go!

How do you make peach muffins?

When you make peach muffins, you’ll have three things to make: the muffin batter, the crumb topping and the glaze. Although the crumb topping and glaze adds a couple more steps than a muffin without, trust me when I say it’s totally worth it!

Make the Batter

First, a portion of the chopped peaches are combined with flour. 

Coating the peaches in flour will help keep the peaches spread throughout the muffins instead of sinking to the bottom when baking. 

Then, in a large bowl, the wet ingredients are combined then the dry ingredients are added and stirred until just combined. 

Lastly, the peaches and pecans are folded into the batter.

Make the Crumb Topping

The ingredients for the crumb topping are mixed in a medium bowl with a fork until combined. (Be sure the butter is softened to room temperature, but not melted).  

When the batter is ready, you’ll scoop it into paper liners (about 2/3 full), add crumb topping and press remaining diced peaches into the tops of the muffins.  Bake them until golden brown. 

Make the Glaze

For the glaze, you’ll combine the three ingredients and stir until smooth.  Drizzle over the cooled muffins and enjoy!

TIPS FOR MAKING A GREAT MUFFIN:

Muffins are typically pretty simple to put together, however, there are a few tips I’ll share that will give you optimal results.

• First off, read through and follow the instructions so you’re adding ingredients in the correct order.
• Next, when you add the dry ingredients into the batter, only stir until they are incorporated. If you over-stir a quick bread/muffin batter, the gluten has more time to develop and will result in a muffin that isn’t as tender. It can also cause the muffins to be pointy instead of nice and rounded on top.
• Use a cookie scoop to make sure each muffin has the same amount of batter. This will help the muffins cook evenly and be done at the same time.
• Make sure your oven rack is close to the center (not too high up or too low). This allows the oven heat to circulate and heat the muffins evenly. If your oven tends to cook unevenly, I’d recommend turning the muffin tin around after about 12 minutes in the oven.
• Don’t over-bake the muffins. I recommend checking the muffins at about 16 minutes, then every two minutes after that. Once a toothpick comes out clean (a few moist crumbs are fine), they’re ready to come out of the oven.
• After the muffins are done baking, let them cool for just a minute or two in the pan. Then remove and let them cool on a wire rack, using a spoon or butter knife to help out. Why? You don’t want them to continue to bake in the muffin tin as they’ll end up over-baked.

How to Store Muffins with Crumb Topping

Place the cooled muffins in a resealable baggie or an airtight container.  Place a paper towel over the muffins – this will help soak up some of the moisture to keep the crumb topping crisp!  You can also freeze these muffins for up to 2 months.

Other Favorite Muffin Recipes