Crumble Peach Muffins

These Crumble Peach Muffins are filled with fresh peaches and topped with a sweet streusel crumble topping and a drizzle of icing.

These Crumble Peach Muffins are filled with fresh peaches and topped with a sweet streusel crumble topping and a drizzle of icing.


  • 2 & 3/4 Cups All-Purpose Flour (spoon & level)
  • 1 Cup Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Whole Milk
  • 2 Large Eggs
  • 8 Tablespoons Butter, melted & cooled
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Cups Peaches, chopped and tossed in 6 Tablespoons Flour (to prevent sinking)

Streusel Ingredients

  • 1 Cup All-Purpose Flour
  • 1/2 Cup White Sugar
  • 6 Tablespoons Butter, slightly melted


  • 1 & 1/2 Cup Powdered Sugar
  • 1/2 Teaspoon Pure Vanilla Extract
  • 23 Tablespoons Milk


  1. First, preheat your oven to 400 degrees Fahrenheit and spray your muffin pans with oil or line them with muffin tins. *(1)
  2. In a large bowl, mix the 2 & 3/4 cups all-purpose flour, 1 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. *(2)
  3. In a separate bowl whisk 1 cup milk, 2 large eggs, 8 tablespoons cooled melted butter, and 1 teaspoon pure vanilla extract.
  4. Create a funnel in the dry ingredients and pour the liquid mixture into the center.
  5. Mix with a spoon until combined. *(3)
  6. Gently fold in the 2 cups of floured peaches until evenly dispersed.
  7. Pour the Peach Muffin batter into each tin 3/4ths full. *(4)
  8. In a small bowl, mix the 1 cup flour, 1/2 cup white sugar, and 6 tablespoons butter. Use your fingers to create a crumble and evenly disperse the streusel between all of the muffins, about 1 tablespoon for each muffin top.
  9. Bake your Peach Crumble Muffins for 20-25 minutes. *(5)
  10. Near the end of your muffins baking time, whisk together the 1 & 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, and 2-3 tablespoons milk. Set to the side.
  11. Let your muffins cool on a wire rack, drizzle with icing, and enjoy. *(6)


  1. If you are using a dark muffin pan be sure to lower your baking temperature (to about 375 degrees Fahrenheit) and adjust the baking time (they usually only take about 15 minutes to bake in a dark pan).
  2. Make sure not to scoop right from the container, this will compact the flour and be too much. Scoop with a spoon into your measuring container for more accurate measuring.
  3. Don’t over mix. Some lumps are normal.
  4. To make it look pretty I press a few extra chopped peaches on the top of each muffin at the end of this step.
  5. When a toothpick comes out clean your muffins are done baking.
  6. Store your muffins in a sealed container for up to a week.
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