Crumb Topped Peach Muffins #MuffinMonday

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

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

#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

Crumb Topped Peach Muffins

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 21 minutes
Course Bread, Breakfast, Muffins, Quick Bread
Cuisine American, Southern
Servings 18 muffins


  • 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


  • 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.


From the kitchen of
Keyword breakfast, brunch
Tried this recipe?Let us know how it was!

Crumb Topped Peach Muffins

5 responses

    • Especially when my marksmanship for when I had a chance to bake was off- and too true, these can still be made in December!

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