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Peach Muffins

Kelsey
These Peach Muffins are loaded with peaches and crunchy pecans and covered in a crumb topping!
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Servings 18

Ingredients
  

  • 2 c diced peaches* divided
  • 2 c flour divided
  • 1/2 c vegetable oil
  • 1 c sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 c plain, vanilla or peach yogurt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 c chopped pecans

Crumb Topping

  • 1/4 c butter softened
  • 1/2 tsp ground cinnamon
  • 1/2 c flour
  • 1/4 c brown sugar
  • 1/4 c chopped pecans

Glaze (optional)

  • 1 c powdered sugar
  • 1-2 tbsp milk
  • 1/2 tsp vanilla

Instructions
 

  • Preheat oven to 350°F and prepare muffin tins with liners.
  • In a small bowl, add 1 1/2 cups of the diced peaches and 1/4 cup flour. Stir to coat; set aside.
  • In a large bowl, combine the vegetable oil, sugar, eggs, vanilla and yogurt.
  • Add remaining 1 3/4 cups flour, baking soda, baking powder, salt and cinnamon. Stir until just barely combined.
  • Fold in the flour-coated peaches and pecans.
  • Fill the muffin liners 2/3 full with batter.
  • In a small bowl, use a fork to combine the crumb topping ingredients.
  • Spoon the crumb topping on top of the muffins; sprinkle the remaining 1/2 cup of diced peaches on top and press them in so they don't fall off during baking.
  • Bake the muffins for 18-20 minutes or until golden brown and a toothpick comes out of the center mostly clean.
  • When the muffins are cool, combine the glaze ingredients and drizzle over the muffins.

Notes

*Peaches:  You can use fresh peaches (peeled and diced), frozen peaches (thawed, drained and diced), or canned peaches (drained, patted down with a paper towel to remove excess moisture and diced).
**Peaches should be diced to about 1 cm x 1 cm.