Description
To put it simply, this recipe is a beautiful cross between a classic, plush breakfast muffin and a traditional rustic fruit dessert. The base consists of a rich, cake-like batter that uses smart dairy choices to lock in a luxurious texture that stays soft for days. Folded into this batter are generous pieces of diced fruit that soften as they bake, creating pockets of natural sweetness throughout the pastry.
Ingredients
Scale
Muffins
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup (113 g) unsalted butter, melted and cooled
- ¾ cup (150 g) packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 g) sour cream or plain Greek yogurt
- 1½ cups diced ripe peaches (fresh or well-drained canned/frozen)
Crumble Topping
- ½ cup (65 g) all-purpose flour
- ⅓ cup (70 g) brown sugar
- ½ tsp cinnamon
- ¼ cup (57 g) cold unsalted butter, cubed
- Optional: ¼ cup chopped pecans or walnuts
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease the cups.
- Make the crumble: In a bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingertips until the mixture resembles coarse crumbs. Stir in nuts if using. Refrigerate while preparing the batter.
- Mix the dry ingredients: Whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Mix the wet ingredients: In another bowl, whisk the melted butter and brown sugar until smooth. Add the eggs, vanilla, and sour cream, mixing until combined.
- Combine: Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Gently fold in the diced peaches. Avoid overmixing.
- Fill the muffin cups: Divide the batter evenly among the 12 cups, filling each about ¾ full.
- Top: Sprinkle a generous amount of crumble over each muffin, gently pressing it into the batter.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
These Brown Sugar Peach Crumble Muffins are soft, moist, and topped with a buttery cinnamon crumble that makes every bite irresistible. They’re perfect for breakfast, brunch, or an afternoon coffee break.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 265 kcal
Keywords: Peach Streusel Muffins, Peach Brown Sugar Muffins, Peach Crumble Breakfast Muffins