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Peach Muffins with Crumb Topping

Moist and flavorful peach muffins topped with a crunchy crumb topping, perfect for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 3000
Ingredients Method Notes

Ingredients
  

Crumb Topping
  • 1 cup all-purpose flour
  • 6.5 tablespoons butter melted
  • 0.25 cup sugar
  • 0.25 cup light brown sugar
  • 1.25 teaspoons ground cinnamon
Muffin batter
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 cups peaches if frozen, thawed. If fresh, peeled and sliced.
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 0.5 cup vegetable oil
  • 2 tablespoons flour
  • 3 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 1 cup powdered sugar for glaze
  • 1 teaspoon vanilla for glaze
  • 2 tablespoons milk for glaze

Method
 

  1. Preheat oven to 400°F and prepare a cupcake pan with paper liners.
  2. Make crumb topping: whisk flour, sugar, brown sugar, and cinnamon. Add melted butter, stir until crumbly, and refrigerate.
  3. Mix dry ingredients: flour, baking powder, and salt. Set aside.
  4. Combine wet ingredients: sugar, eggs, sour cream, oil, and vanilla. Fold into dry ingredients.
  5. Add peaches to batter, reserving 1 cup for topping. Fill muffin tins 2/3 full, top with peaches and crumb mixture.
  6. Bake at 400°F for 5 minutes, then reduce to 375°F for 15 minutes. Cool and glaze with powdered sugar mixture.

Notes

For best results, use fresh peaches and let muffins cool before glazing. Store in an airtight container for up to 3 days.