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+ servings

Peach Muffins

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


  • 2 c diced peaches* divided
  • 2 c flour divided
  • ½ c vegetable oil
  • 1 c sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 c plain, vanilla or peach yogurt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ c chopped pecans

Crumb Topping

  • ¼ c butter softened
  • ½ teaspoon ground cinnamon
  • ½ c flour
  • ¼ c brown sugar
  • ¼ c chopped pecans

Glaze (optional)

  • 1 c powdered sugar
  • 1-2 tablespoon milk
  • ½ teaspoon vanilla


  • Preheat oven to 350°F and prepare muffin tins with liners.
  • In a small bowl, add 1 ½ cups of the diced peaches and ¼ cup flour. Stir to coat; set aside.
  • In a large bowl, combine the vegetable oil, sugar, eggs, vanilla and yogurt.
  • Add remaining 1 ¾ 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 ⅔ 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 ½ 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.


*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.
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!