Easy to make crumb topped peach muffins with a hint of cinnamon have all the taste of a summer’s day. Perfect for a quick on the run breakfast or with a cup of afternoon tea.
Crumb Topped Peach Muffins
By Sue Lau | Palatable Pastime
My recipe of the day is with the #MuffinMonday baking group, which meets on the last Monday of the month to share our favorite muffin recipes.
This month, I wanted to share something perfect for July, which are crumb topped peach muffins, moist with fruit and packed with flavor.
Although many times I like to bake with fresh peaches, in these I didn’t get to my peaches in time over the weekend, so was left being in a hurry and had no time to ripen peaches up in a brown paper bag.
However, using canned peaches is a perfect emergency fix, as well as having the added bonus of the fruit juice from the can, which really pumps up the flavor.
You can still use ripe peaches, but you might need a bit of peach juice or nectar to add to the recipe.
- Crumb Topped Peach Muffins from Palatable Pastime
- Fig and Stilton Muffins from Food Lust People Love
- Jerk Chicken Sausage and Cheese Muffins from Passion Kneaded
- Lemon Poppyseed Ricotta Muffins from Karen’s Kitchen Stories
- Savory Cheese Muffins from A Day in the Life on the Farm
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
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Crumb Topped Peach Muffins
Ingredients
- 2-1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 large eggs lightly beaten
- 1/2 cup melted unsalted butter cooled
- 1-15 ounce can sliced peaches in juice
- 1 teaspoon vanilla extract
- Crumb Topping:
- 3/4 cup flour
- 1/4 cup brown sugar packed
- 1/4 teaspoon cinnamon
- 4 tablespoons cold cubed unsalted butter
Instructions
- Preheat oven to 400°F.
- Spray an 18-cup muffin tin with Baker's Release spray or grease generously.
- Stir together the flour, granulated sugar, baking powder, baking soda, salt and cinnamon (from the muffin section).
- Stir in the eggs, melted butter,1/2 cup plus 2 tablespoons of the peach juice (from the canned peaches), and one cup of the peaches, diced small (should be all of them), plus the vanilla extract, until just combined.
- Divide batter among 18 muffin cups.
- For the topping, stir together the flour, brown sugar and cinnamon.
- Work in the cold butter with your fingertips,two forks, or a pastry blender until crumbly and top the batter with the crumb topping.
- Bake for 21-23 minutes or until golden and a toothpick inserted, can be removed cleanly.
- Cool in pan ten minutes, then turn out and finish cooling on a wire rack.
Fresh or canned, either way I love a crumb topped peach muffin! They are lovely, Sue.
The juice in the can worked out well for the flavor.
I love stone fruit in muffins! These sound fabulous!
Using canned peaches is perfect. Canned peaches are always in season!
Especially when my marksmanship for when I had a chance to bake was off- and too true, these can still be made in December!