Super soft and delicious peach crumble muffins, topped with crunchy cinnamon streusel. These muffins are full of cinnamon and brown sugar giving them all the wonderful warm notes that perfectly complements the peaches.
These peach crumble muffins are so delicious! They are super easy to make and are sure to be a family hit.
These muffins are simple, buttery and full of peach flavor. They have cinnamon and brown sugar in them, giving them wonderful warm notes that perfectly complements the peaches.
For more muffin and cupcake recipes, try Banana Nutella Muffins, Peaches and Cream Cupcakes and Rhubarb and Almond Cupcakes.
STEP BY STEP INSTRUCTIONS
STRUSEL
Add all the dry ingredients to a bowl. Melt the butter and add it to the dry ingredients together with the vanilla extract. Mix it together with a fork or electric hand mixer, until it forms a crumble structure.
Set both bowls aside while making the peach muffins.
PEACH MUFFINS
Preheat the oven at 220ºC/425ºF conventional oven and line a cupcake tray with 6 cupcake liners, lining only every other cupcake hole, as it helps the muffins to form a perfect dome.
Cut the peaches into small cubes.
In a bowl, sift the all-purpose flour, cinnamon, baking powder, baking soda and salt together. Give it mix to make sure it all evenly mixed together.
In another mixing bowl add the melted butter, brown sugar, granulated sugar and the egg. Whisk it together until combined.
Then add the buttermilk and vanilla extract and whisk it together until combined.
Add the peaches into the flour mixture and gently mix it together so the peaches are coated in the flour. Add the peach and flour mixture to the wet batter and gently fold it together with a rubber spatula.
Divide the cake batter into the 6 cupcake liners. Bake them for 5 mins and then reduce the heat to 175ºC/350ºF and further bake for 13-15 min.
Let the muffins cool down in the hot pan for 3-5 min. Thereafter, gently remove the muffins from the pan and let them cool down completely on a cooling rack.
DRIZZLE
Once the muffins have cooled down, mix the powdered sugar and water together until smooth. Drizzle the glaze over the muffins and they are ready to be enjoyed!
Serve it on the day, but they can also last well for a few days on the kitchen counter, in an airtight container.
STORAGE
Serve it on the day, but they can also last well for a few days on the kitchen counter, stored in an airtight container.
Other Easy Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Peach Crumble Muffins
Equipment
- 12-cup cupcake tray
Ingredients
STREUSEL
- 50 g all-purpose flour
- 25 g brown sugar
- 15 g granulated sugar
- ¼ teaspoon cinnamon
- 25 g butter melted
- ¼ teaspoon vanilla extract
PEACH MUFFIN
- 100 g peaches about 1 medium sized peach, cut into small cubes
- 175 g all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 60 g butter melted and slightly cooled
- 50 g granulated sugar
- 50 g brown sugar
- 1 large eggs
- 75 g buttermilk room temperature
- 1 teaspoon vanilla extract
DRIZZLE
- 50 g powdered sugar
- 1-1,5 tsp water
Instructions
STREUSEL
- Add all the dry ingredients to a bowl. Melt the butter and add it to the dry ingredients together with the vanilla extract. Mix it together with a fork or electric hand mixer, until it forms a crumble structure.50 g all-purpose flour, 25 g brown sugar, 15 g granulated sugar, ¼ teaspoon cinnamon, 25 g butter, ¼ teaspoon vanilla extract
- Set both bowls aside while making the peach muffins.
PEACH MUFFINS
- Preheat the oven at 220ºC/425ºF conventional oven and line a cupcake tray with 6 cupcake liners, lining only every other cupcake hole, as it helps the muffins to form a perfect dome.
- Cut the peaches into small cubes.100 g peaches
- In a bowl, sift the all-purpose flour, cinnamon, baking powder, baking soda and salt together. Give it mix to make sure it all evenly mixed together.175 g all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In another mixing bowl add the melted butter, brown sugar, granulated sugar and the egg. Whisk it together until combined.60 g butter, 50 g granulated sugar, 50 g brown sugar, 1 large eggs
- Then add the buttermilk and vanilla extract and whisk it together until combined.75 g buttermilk, 1 teaspoon vanilla extract
- Add the peaches into the flour mixture and gently mix it together so the peaches are coated in the flour. Add the peach and flour mixture to the wet batter and gently fold it together with a rubber spatula.
- Divide the cake batter into the 6 cupcake liners. Bake them for 5 mins and then reduce the heat to 175ºC/350ºF and further bake for 13-15 min.
- Let the muffins cool down in the hot pan for 3-5 min. Thereafter, gently remove the muffins from the pan and let them cool down completely on a cooling rack.
DRIZZLE
- Once the muffins have cooled down, mix the powdered sugar and water together until smooth. Drizzle the glaze over the muffins and they are ready to be enjoyed!50 g powdered sugar, 1-1,5 teaspoon water
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