Peach Crumble Muffins

5 from 5 votes

Recipe video above. Introducing my new favourite peach recipe - Peach Crumble Muffins! Soft buttery crumb littered with juicy bits of peach, and a crunchy, crumbly pecan topping. Amazing with ripe, in-season peaches, but honestly so good with canned peaches too!

Top tip: Make sure your egg, yogurt and peaches are at room temperature, not fridge cold, else the batter will sieze and be too thick. Stays fresh 3 days (peaches keep the crumb moist).

Prep Time25

Cook Time25

Course: Muffin

Cuisine: Western

Keyword: crumb muffins, peach crumble muffins, peach muffins, peach recipe

Servings:

Calories: 264cal

Author: Nagi

Ingredients

Peaches (2 large, 3 medium):

1 1/4 cups peaches , ripe but firm, skin on, cut into small 1.25cm / 1/2" pieces (Note 1)
3/4 cup Extra chopped peaches - for topping

Wet batter ingredients:

100 g (7 tbsp) unsalted butter, melted, cooled
2/3 cup caster sugar / superfine sugar (granulated/regular white sugar ok too)
1/2 cup plain unsweetened yogurt , at room temperature (Note 2)
1 large egg , at room temperature (~55g/2oz shell-on weight)
1 tsp vanilla extract

Dry muffin ingredients:

1 1/2 cups plain flour / all-purpose flour (260g)
1 tsp baking soda (bi-carbonate soda) (Note 3)
1/2 tsp cinnamon powder
1/8 tsp cooking salt / kosher salt

Crumbly topping:

1/3 cup plain flour / all-purpose flour
1/3 cup (tightly packed) brown sugar
1/2 cup pecans (sub rolled oats for nut-free)
1/2 tsp cinnamon powder
1/8 tsp cooking salt / kosher salt
30g (2 tbsp) unsalted butter , melted

Cups - Metric

Instructions

ABBREVIATED RECIPE

Mix Crumble ingredients. Whisk Dry and Wet ingredients in separate bowls, mix together, stir in peaches. Fill muffin tin, top with extra peaches, top with Crumble. Bake 200°C / 390°F (180°C fan) 23 - 25 minutes.

FULL RECIPE

Preheat oven to 180°C / 350°F (160°C fan-forced).
Toast pecans - Spread the pecans on a tray and place in the oven for 5 minutes. Remove, cool slightly then finely chop.
Turn oven up to 200°C / 390°F (180°C fan-forced). Line a 12 hole standard muffin tin with paper liners.
Crumbly topping - Mix the flour, sugar, salt and chopped pecans using a fork in a small bowl. Add butter and mix until it resembles wet sand. Set aside.
Muffin batter - Whisk the Dry ingredients in a large bowl. Whisk the Wet ingredients in a separate bowl. Pour the Wet into the Dry ingredients bowl then mix with a rubber spatula until the flour is almost incorporated - about 14 stirs, the batter will be lumpy.
Add peaches - Add the 1 1/2 cups peach pieces, then mix just until you can no longer see flour and the peaches are dispersed. Minimum stirs is key here, for soft muffins!
Fill muffin tin - Working quickly (Note 4), divide the batter between the holes, filling to the top - a lever ice cream scoop is super useful here! Lightly press the Extra peaches on top of each muffin, then spoon the Crumble on - just pile it on top and use it all!
Bake 23 - 25 minutes (check first at 23 minutes), until a toothpick comes out clean. Leave in the muffin tin for 10 minutes then transfer to fully cool on a rack - or eat!

Notes

1. Peaches - I don't peel, the skin softens when cooked and also I like the red colour it adds. You can peel if you want.

Canned peaches - You'll need a 825g / 29oz large can, preferably in juice not syrup (too sweet). Drain well, pat dry roughly, use per recipe (you'll have a bit leftover).

Unripe peaches - If you cut open to find it is unripe, chop them all up them macerate lightly to soften and sweeten: toss in 2 teaspoons of sugar, set aside 10 minutes. Drain excess liquid (you can use in the batter, count as part of the yogurt), use per recipe.

Ripen whole peaches - In a paper bag with an apple! My brother swears by it. Red apple. It can be as fast as a day, up to 3 to 5 days.

2. Yogurt - Greek yogurt is fine to use (I usually use Greek-style yogurt which is my staple all rounder I always have). Substitute with sour cream. If you don't have either, substitute with 1/2 cup milk + 1 teaspoon vinegar (acidity in yogurt gives the baking soda a kick start).

3. Baking soda is stronger than baking powder which gives these generously loaded muffins such much needed lift! However, you can substitute with 3 teaspoons baking powder.

4. Work quickly - Once the batter is mixed, the baking soda is activated, so don’t let the batter sit. Get the muffins into the oven within 5 minutes or they’ll start to lose rising power!

Leftovers These muffins will stay fresh for 3 days, even 4. The crumbly topping does soften, though you still get crunchy bits from the pecans so it doesn't bother me. You can crisp up under the broiler (oven-grill), only takes a few minutes. Not suitable for freezing (it goes soggy, sadly).

Nutrition per muffin.

Nutrition