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Crumb Topped Peach Muffins

Sue Lau
Prep Time 15 mins
Cook Time 21 mins
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 palatablepastime.com
Keyword breakfast, brunch