Introducing my new favourite peach recipe – Peach Crumble Muffins! A soft buttery crumb littered with juicy pops of peach, and a crunchy, crumbly pecan topping, these are amazing made with ripe peaches, but honestly so good with canned peaches too!
For more peach recipes, browse the Peach Recipe Collection. 🍑
Peach Crumble Muffins
I’ve been chasing my perfect Master Muffin Batter for years, but I’ve never quite nailed it. My criteria is demanding – pantry staples only, no creaming butter (muffins should be hand-mixed! *she says, passionately*), a proper tall dome, and it has to stay fresh for 2 days.
Eight batches into making this, thinking it would be a cinch using this batter or this batter (I was wrong) I finally realised I probably won’t ever land on one single master recipe. Different add-ins need different things – juicy fruit needs more structure, heavy mix-ins need lift, delicate flavours need a softer crumb. One batter can’t do it all.
So, this “easy to invent” muffin is purpose built for juicy peaches, to make the flavour shine with a sprinkle of crunchy crumb for extra pizzaz!
What you need to make Peach Crumble Muffins
If peaches are out of season, don’t worry! This recipe works perfectly with canned peaches. Also, see my useful tips below for how to ripen peaches, and a nifty tip if you cut the peach open only to find it rock-hard unripe inside (macerate it!).
1. Peaches – ripe but firm
We use a good amount of peaches here, 2 large or 3 medium. Most inside the muffin and some on top (if you put too much inside the muffin, you get too many wet-raw muffin batter patches, better to put extra on the surface). I use yellow peaches for colour only, so feel free to use white!
Use ripe but firm peaches. If they are overripe (ie squishy on the surface) it is difficult to cut and will turn a bit mushy once baked.
Canned peaches works perfectly here as a substitute if they are out of season (the season for good peaches is notoriously short here in Australia). See recipe card for directions (you’ll need a large 825g / 29oz can, preferably in juice rather than sugary syrup).
Other stone fruit – Yes, yes, yes! Anything ripe and juicy. 🙂 Nectarines, apricots, plums, cherries. For mangoes, I’d use my Mango Muffin recipe (it is mango-forward). See below recipe card for other fruit muffin recipes I have (and which to use for which fruit).
tips for UNRIPE PEACHES
Unripe whole peaches – Ripen in a brown paper bag with a red apple, folded closed, on the counter. Check daily. Works for slightly underripe peaches, not as well for really unripe rock-hard ones.
Unripe chopped peaches – If you start chopping only to find it’s unripe inside, toss chopped pieces with 2 teaspoons of white sugar, then set aside for 10 minutes to macerate (soften and sweeten). Drain, then use as per recipe (you can use the juice in the batter – count it as part of the yogurt).
2. muffin batter
Flour – Just regular plain flour (all-purpose flour). Don’t substitute for wholemeal flour (whole-wheat) – it is much more absorbent so it will make the muffin dry.
Self raising flour (ie flour with baking powder built it) – It is best to use flour plus baking soda or baking powder because it makes softer muffins, but if you only have self-raising flour, you can use that instead. However, expect the muffins not to dome quite as well.
Baking soda (bi-carbonate soda) – About 3x stronger than baking powder which we need in these muffins which are considerably weighed down with a lot of peaches and a good pile of crumbly topping! However, if you only have baking powder, it will work – use 3 teaspoons – but expect the muffin to rise marginally less.
Yogurt – Any plain, unsweetened, full-fat yogurt. I use Greek-style which is my fridge staple. Yogurt is a bit of a bakers’ secret, known for making soft cakes. Here, it helps make the batter thicker to keep the peach bits suspended plus the acidity gives the baking soda a kick start for a lovely muffin dome. Non-dairy yogurt like coconut yogurt should work as well, as long as it has gone through a similar fermentation process like regular yogurt so it is a bit acidic.
Unsalted butter – Melted, then slightly cooled.
Sugar – I use white sugar here because I want a white muffin crumb. You can switch for brown if you prefer.
An egg – Just one egg is all we need to hold the muffin crumb together. Using only one is another reason that this muffin crumb stays fresh for days – because the more eggs you use, the drier the crumb gets (because of the egg whites). Make sure it’s at room temperature, and that it’s a large egg (labelled as such on the carton, ~55g / 2 oz each in shell) – definition and explanation here.
Cinnamon powder – Because peaches and cinnamon are a perfect match!
Vanilla extract – A hint for flavouring the batter. Extract is better than vanilla essence (which is imitation). I wouldn’t use vanilla pod – feels wasted to use in a muffin.
Salt – Just a pinch, to bring out the flavours in everything else. Standard practice in sweet baking these days!
3. CRUMBLY PECAN TOPPING
I tried this with a plain crumbly topping (streusel). But then I added pecans, and there was no going back. Here’s all you need:
Pecans – Toasted in the oven for 5 minutes (it’s so worth it, really brings out the pecan flavour), then finely chopped. Non-nut substitute: oats! It’s what I tried first, using my Apple Crumble topping. But pecan trumped it, flavour-wise. 🙂
Flour – Just regular plain / all-purpose flour.
Brown sugar – Rather than white sugar, for lovely caramely tones in the topping.
Unsalted butter – This is what makes the mixture clump a bit. Plus, well, you know. Buttery goodness!
Salt – I actually really like being able to taste a bit of salt in the crumbly topping. Not enough take make it salty though. 🙂
How to make Peach Crumble Muffins
There’s 3 parts to this recipe: chopping the peaches, making the crumbly topping (very easy 4 ingredient mix job) then the batter. It’s straight forward, but please ensure your fridge ingredients are at room temperature so they combine properly (egg, yogurt – and the peaches!).
1. CHOP PEACHES
Treat it like an avocado – cut the peach in half by slicing around the natural seam, all the way to the stone. Twist the halves apart, remove the stone, then dice! Make sure to chop them fairly small as large pieces will sink, and also take up too much “space” in the muffin crumb (more small pieces in each muffin works better, I found).
2. CRUMBLY TOPPING
Mix the chopped pecans, flour, sugar and salt in a bowl. Add butter and mix with a fork – it will resemble wet sand. It will clump and adhere to the muffin as it bakes.
3. muffin batter
I have a firm view that muffin batters should be able to be hand mixed. (It is ok, however, to require an electric mixer for cupcakes! Perfectly logical in my world.)
Whisk Dry and Wet ingredients in separate bowls. (Tip: Whisk the dry first then the wet so you don’t need to wash the whisk in between).
Combine – Make a well in the centre of the Dry ingredient bowl and pour the wet in. Mix just until the flour is almost incorporated (~ 14 stirs). The batter will still be lumpy and you will still see some flour – this is right!
💡The goal with muffin batter is to make it with the minimum stirs possible once the wet and dry ingredients are combined, as the less you stir, the softer the muffins. So these mixing steps are designed to do just that. Excessive stirring = hard muffins = 😭.
Add peaches – Pour the 1 1/4 cups of chopped peaches into the batter.
Minimum mixes – Then gently mix through, just until you can no longer see flour and the peaches are dispersed (~ 8 to 10 stirs).
4. assemble and bake
Work quickly here – now is not the time to call your bestie for a long gasbag! Try to get the muffins in the oven within 5 minutes. Once the baking soda is activated (when it mixes with yogurt), it loses power quickly, and slow hands mean flat muffins.
Fill – Divide the batter between the muffin tin holes, use it all! There should be enough to fill it to the top of the muffin tin holes, a bit below the rim of the paper liner I’ve used (pictured above, sticks out a few millimetres above the muffin tin). I use an ice cream scoop with a lever – handy for this purpose! Because the batter is thick, it stays in a bit of a mound using the scooper which is fine – it gets flattened in the next step.
Top the batter with a few pieces of diced peaches, pressing them in lightly. Then spoon a mound of crumble on each. Use it all and pile it high! The crumble clumps and sets in the oven.
Bake for 23 minutes at 200°C / 390°F (180°C fan-forced), or until a toothpick inserted into the centre comes out clean. It might take up to 25 minutes, depending on your oven. (PS America – I know 390°F is an odd temperature, if you’re oven only goes up in 25°F increments, do 400°F for 10 minutes then 375°F for the remaining 13 minutes.)
Rest the muffins for 10 minutes in the muffin tin to cool a little and “set” (muffins are quite fragile when hot). They are now ready to be devoured – or, if you are not going to eat all 12 immediately, put the rest on a cooling rack to finish cooling.
These Peach Muffins keep really well. They will still be fresh 3 days later – I can’t get on board recipes that are “best eaten on the day”. Because I know these warm, fruity, buttery muffins will be irresistible to you, but can you eat twelve in one sitting??! 😂 (I shouldn’t laugh. My heart is pulling me towards the muffins but my jeans are weighing on my conscience).
The one caveat I do have is that the crumbly topping is not as crisp as it is on the day it is made. I thought that would bother me but it didn’t. You still get texture from the pecans. And if you really want to refresh it, just pop the muffin under the broiler (oven-grill) for a 2 to 3 minutes to crisp up the top again.
Hope you enjoy! – Nagi x
Watch how to make it
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Peach Crumble Muffins
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
- 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
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!
Recipe Notes:
Nutrition Information:
In memory of Dozer
Dozer came home yesterday. On one hand, it felt like a bit of closure, having him back home. But it was also a hard day.
In amongst the sadness though, I had to laugh when I opened it up and picked up the velvet bag inside. It was so much heavier than I expected! 😆 And then I thought, of course it is. He was a big boy. Big dog, big presence, apparently big box too. ❤️
Dear Dozer,
You know that for years I’ve been saying that my phone is listening to me. Why else would it keep serving up ads for extra-slimming jeans and gel masks that will shave 10 years off my face?
Now, my phone is torturing me with photo memories of you. (I say “torture” because seeing photos of you still makes me weep). So today was an album of photos from this day – 27 February – over the years. And unsurprisingly the album was 99% you. Nice little flashback of the life we shared – here’s a selection:
27 February 2013 – Here you are, only 10 months old!! That time I shaved you in an attempt to control your shedding. (Sorry! 😂)
27 February 2016 – This is you at 3 years old. Already owning the beach!!
27 February 2019 – So apparently, this was a hair day. For both of us! 😂 Remember how you used to come with me to the hairdresser when we lived in the northern beaches???
27 February 2021 – When we got the gardens done when we lived in Mona Vale!! Ah yes, I remember this day was closely followed by an emergency vet visit to get your stomach pumped when you munched your way through a garden bed of blood and bone. YUCK!!
27 February 2022 – Doing something extraordinary – wiping eye snot off your snout?? (You always were a high performer).
27 February 2023 – That time we found out we made the New York Times best seller list!
27 February 2024 – At a photo shoot for Tonight! This was for the big double page photo of the Sweets chapter you were in. ❤️
27 February 2025 – And this day last year. A rare day I don’t have a photo of you, but weirdly I have photos of what is clearly your toys! 😂
Oh but wait, here’s one from the next day, a brilliant in focus shot. I don’t know why I’m playing with you in what looks like a city meeting outfit. 😂 But we were sure having fun! ❤️
I hope someone up in the big sky kitchen is making these peach muffins for you and sneaking you extra crumb topping when no one’s looking because the crunchy bits were always your favourite..
I miss you so much, every single day.
Love – your mum x
So happy to see your email in my inbox. The timing was perfect just been given a huge bucket of peaches and was standing there in awe wondering how many jars i could scrounge and then you came to the rescue once again. Had to have a bit of a giggle though when it came to the egg part, I have 3 girls who on a regular basis try to out do each other and lay a bigger and better egg, i have now taken to weighing them and they have ranged from 55 gms to a a whopping 120 gms pretty sure an emu snuck in to my hen house that day, but egg issues aside they are the best muffins i have ever made or eaten and have them twice since and begging for another bucket of peaches.
cheers
kerry
Kerry, 120g egg?! I think you’re right, an emu must have snuck in there 😄 I love that you’re weighing them now! And I’m so glad the muffins put that bucket of peaches to good use. Twice baked already is the best compliment. Hope another peach delivery is on the way! 🍑 – N x
Sorry for your loss I cried with you when you lost Dozer it’s so hard losing a pet you love so much I made these muffins and love them it’s a keeper for us thankyou
Melissa, thank you. I’m so touched you shed tears for Dozer too. I still cry for him every single day. It really is so hard losing them. I’m glad the muffins were a keeper for you, that makes me happy. Appreciate you being here. – N x
Thanks for such wonderful photos of Dozer. I absolutely loved seeing them!!
Can’t wait to make this recipe, absolutely love peaches and also muffins, putting them together will be a delight! Also keen to try with some of the other stone fruits you mentioned. X
Jo, I’m so glad you loved the photos!! Peach + muffin really is a winning combo. And yes, other stone fruits work beautifully too, it’s a very forgiving base. Hope you have fun playing with it! 🍑 – N x
I cried when I read the ‘Dozer’ part of this new recipe. Feeling your pain as I was there before. I did get another dog of the same breed when I was ready. I didn’t compare. I know that each dog is different.
Irene, thank you for saying that. Hearing from someone who’s been there helps more than you know. I agree, every dog is their own little person. If there’s ever another one for me, it will be different, not instead of. – N x
I am sure it’s a huge milestone posting your first recipe and it is lovely to see the photos of Dozer over the years alongside it. What a very beautiful boy ! I am sure many people will enjoy making and eating these after all your hard work in testing the recipe. I sincerely hope the memories become a comfort in time.
Helen, it did feel like a milestone. The first post without him physically there was harder than I expected. I’m glad the photos made it feel right. Thank you for your kindness, I do hope the memories soften with time. – N x
It does get easier and finally a time comes when all you do is smile and remember the joy when you see their pictures. One word of advice don’t get the same breed of dog when you are finally ready. You will spend the first have of that dog’s life comparing him/her to Dozer. Been there done that 🙁
Thanks Coco, I appreciate you sharing that experience. I can understand how comparisons would creep in, especially early on. If and when the time comes, I’ll try to remember that each dog deserves to be themselves 🐾 Thank you for being honest. – N x
Love the Dozer memories. Such a sweet and handsome boy. Those muffins sound amazing. I live in the Okanagan Valley of BC Canada which is where stone fruits are grown. Our season is also short. Might try the recipe this summer when they’re in season. I love a muffin. We were taught in the cooking class I took in grade 8 that you only fold the wet ingredients into dry in a muffin to keep the batter moist. Beating is for cupcakesas you said.
Hi Wendy, Okanagan stone fruit sounds amazing!! Definitely worth waiting for your local season. And yes, exactly, gentle folding keeps muffins tender. No cupcake beating here! I love that your grade 8 cooking class drilled that in. – N x
Sorry for Dozer. Hugs
Thank you, Nivia. I’m taking the hugs and sending one back to you. – N x
Heartache and tears will eventually stop… but the memories will last a lifetime.
I hope you’re right, Marilyn. The memories are the part I never want to lose. Thank you for that reminder. – N x
The recipe wasn’t THAT bad, was it?!
I’m watching my sugar now, so unfortunately I won’t be baking these peach muffins. I can only dream. Thank you so much for sharing. Memories of Dozer. His memories are etched in your heart as mine are with my beloved golden named Lucky who passed five years ago.
Watching sugar is very sensible 🙂 You could make these with less sugar, how much would you need to cut it down by? I could give you guidance on how much is ok 🙂 I’m glad you still stopped by for the Dozer memories. Five years for Lucky and he’s still right there with you, that says everything. – N x
Hi Nagi, I remember checking this site years ago when you just started and Dozer was just a puppy…my condolences. Yours is real love. You will always love Dozer with all of your heart. He left a paw print tattoo on it…you didn’t need the one on your wrist lol. I have 3 kitties that were small when you started and now are entering their senior years. I will make sure to treasure our moments always and forever.
Blessed are those who mourn…because they have a big heart.
I love that you remember him as a puppy when this site was just starting. That feels like another lifetime. Three senior kitties now, that’s a house full of love! And yes, the paw print on my heart probably was enough without the wrist one 😄 Thank you for such thoughtful words. – N x
Dozer has come full circle. All his recipe tin eats friends miss him lots!
I always scrolled down first to see what he was up to. Now I see how his mum is doing.
Best wishes from Kentucky.
That made me smile, scrolling first to see what he was up to and now checking on me instead. He really did come full circle. Thank you, Henri, and best wishes all the way back to Kentucky. – N x
Thank you for the Peach Muffin Recipe!!
Also very big thank you for sharing the photos of Dozer ❤️❤️❤️
Thanks so much, Debi!! I’m really glad you enjoyed the muffin recipe 🍑 And thank you for loving the Dozer photos too, that means a lot ❤️ – N x
Thank you for the memories. Absolutely beautiful thank you. Beautiful strong lady. Xxxx
That’s very kind of you to say, Lyn. I don’t always feel strong, but I’m doing my best 💛 Thank you for the encouragement. – N x
What great timing for me! I had 3 peaches on the verge of being over ripe. They turned out brilliantly, can I freeze these?
Lovely pictures of Dozer and you 😘
Perfect peach timing!! That’s exactly what they’re made for, using up the ones on the edge. So glad they turned out brilliantly! 😊 I’m sorry to say they don’t freeze great because the peaches make the crumb a bit soggy when it thaws. Unless you’d be ok popping them back in the oven for a few minutes to re-crisp the crumble and dry out the surface of the muffin a bit? – N x
How did it suddenly get so dusty in here? *sniffling* I remember when we got our pets’ boxes, too. We have a display of the ones who are gone, their pictures and their boxes. Morbid? Maybe to some people, but for us, it’s sweet memories.
This recipe goes in my “as soon as ripe peaches come in” file for sure. I have good jarred ones, but this looks like it deserves warm-off-the-tree fruit. Yum!
Not morbid at all. I completely get it. Having their photos and boxes together just feels right. And yes, warm-off-the-tree peaches would make these next level! 🍑 I’m glad they’ve made your “as soon as ripe peaches arrive” list. – N x
I remember bringing our Haley home after she passed. I sat and held that box for an hour and sobbed. But you know what 2 1/2 years later it gives me a good feeling to have her near. And what would we do without all of our pictures. Nagi you will cherish all of those pictures you have forever. I feel like we was part of our lives as well as yours. Thank you for that. And I’m sure Dozer is the chief taste tester up in the big sky 🤗
Holding that box… I did the same. It’s such a heavy moment. I’m glad it now brings you comfort having Haley near 🤗 And yes, thank goodness for photos. I’m so grateful for all of them. And I love the idea of him as chief taste tester up there! 🐾 – N x
Aw I love the pic where he’s wiping his nose aw sooo cute Nagi. Im thinking you could make this crumble in a pudding dish couldn’t you? and call it peach crumble sans the muffin word. Looks yum
That nose wipe photo gets me every time too 😄 So Dozer! And yes, you absolutely could bake this as a crumble in a pudding dish, just extend the bake time and test the centre, follow the Peach Cobbler recipe but replace the toping with this crumble instead. Peach crumble sans muffin sounds perfect! 🍑 – N x PS Peach Crumble next year!
Dear Nagi,
Im so gutted for you about Dozer, I still cry for our big Hunterway, from almost 2 years ago. 😘
Nagi, I’ve gone Gluten Free, and have no oven, so do you any answers for alternative cooking please?? Maybe Airfryer. Have you tried ?
Thank You,
Glenda. 🥰
Glenda, I’m so sorry about your big Hunterway. Two years and it still hits, I understand that 💛 As for gluten free, I’m sorry to say I haven’t tried a GF version, if I get to it I will update the recipe! – N x
Dear Nagi, i’m getting teary reading and seeing all these pics of big, beautiful Dozer. thank you for sharing your memories of him. and for delicious peach crumble muffins. pity can’t freeze them as have to eat them all over a few days – guess could share them … 🤣
Teary here too. And yes, eating them over a few days rather than freezing is also a solid plan 🤣 Sharing is optional! So glad you’re enjoying both the memories and the muffins. – N x