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Peach Muffins with Crumble Topping

Peach muffins with crumble bake up bakery-style domes with a thick cinnamon streusel that turns golden and crunchy. Fresh diced peaches fold into a tender sour-cream batter so you get visible fruit in every bite.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crumb topping
  • 0.5 cup all-purpose flour
  • 0.25 cup brown sugar Packed
  • 1 tsp cinnamon
  • 4 tbsp unsalted butter Cold, cubed
Muffin batter
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 2 eggs
  • 0.75 cup granulated sugar
  • 0.33 cup vegetable oil
  • 0.75 cup sour cream
  • 1 tsp vanilla extract
  • 2 cup fresh peaches Peeled and diced

Equipment

  • 1 sheet pan

Method
 

Preheat and line
  1. Preheat your oven to 375F and line a 12-cup muffin tin with paper liners.
  2. Set a baking sheet on the counter near the tin for easy handling once filled.
Make the crumble
  1. Combine flour, brown sugar, and cinnamon in a bowl, then add the cold cubed butter.
  2. Cut the butter into the dry ingredients until you get crumbly pieces, then refrigerate while you mix the batter.
Mix the batter
  1. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  2. Beat the eggs, granulated sugar, vegetable oil, sour cream, and vanilla extract in a separate bowl until smooth.
  3. Stir the wet ingredients into the dry ingredients just until combined, then fold in the diced peaches.
Fill and bake
  1. Divide the batter among the muffin cups, filling each about 3/4 full.
  2. Top each muffin generously with the chilled crumble, pressing lightly so it clings.
  3. Bake for 20-22 minutes at 375F until the tops are golden and a toothpick inserted in the center comes out clean.

Notes

For the thickest, bakery-style crumble, keep the butter very cold and refrigerate the streusel until the oven is fully preheated. Store muffins airtight at room temperature for 2 days or in the refrigerator for up to 5 days; freeze for up to 2 months. For a lighter batter, swap half the sour cream for plain Greek yogurt (texture remains tender).