These fluffy peach muffins with pecan crumb topping are the perfect summer treat. The combination of fresh peaches and a cinnamon streusel topping makes them irresistible for breakfast or snack time!
Jump straight to the recipe!
☀️A Summer Muffin
I wanted to create a recipe with peaches in it, since they are such a sweet and juicy summer fruit. I decided to make muffins! These pecan muffins with pecan crumb topping are so bright and flavourful. They have a hint of cinnamon and nutmeg, which complements peaches so well.
I, of course added a streusel topping. I love muffins, cupcakes (apple crisp cupcakes), cakes (pumpkin streusel coffee cake), and, well anything, with a crumbly topping! The texture of a streusel or crisp topping goes so well with a soft base.
This streusel has pecans in it for an extra crunch. I now think all streusels should have pecans in them! It's that good!
🥘Ingredients
Ingredient notes
- Peaches - fresh or canned peaches can be used in this recipe.
- Unsalted butter - Salted butter can be substituted. Leave out the extra salt in the recipe.
- Brown sugar - light or dark brown sugar can be used. I used light brown sugar in this recipe.
- Milk - I recommend using a full fat milk (3.25%), but you can use a 2% milk and the muffins will still taste really good. I don't recommend using a lighter milk than that.
🔪Instructions
Pecan Crumb Topping
Start by making peach muffins with pecan crumb topping by first making the crumb topping. We want to start with this first because as soon as the muffin batter is made, it needs to go into the oven quickly. The leavening ingredients (baking powder and baking soda) starts to expand by releasing gas once they are mixed with liquids. We want this to all happen in the oven so we get nice, fluffy muffins.
To make the pecan crumb topping, combine melted butter, flour, chopped pecans, sugar, and cinnamon in a small bowl. Set this aside while you make the muffin batter.
Peach Muffins
To make the peach muffins, whisk flour, baking powder, baking soda, cinnamon, allspice, and salt together in a medium sized bowl.
In a large bowl, combine both sugars, milk, eggs, oil, and vanilla. Whisk together. Add dry ingredients and mix until just combined. Fold in chopped peaches. Equally divide muffin batter into 12 muffin cups. The batter is meant to fill the muffin cups to the top.
Equally divide reserved pecan crumb topping on top of each muffin. It's okay if it sinks in a bit. Bake in preheated oven for 15-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Let muffins cool completely in their muffin tin. Store muffins in an airtight container at room temperature for up to 3 days.
✔️Expert tips
- I recommend using fresh or canned peaches in this recipe. Frozen peaches have too much water in them, and they will be soggy in the muffins.
- You can skip the streusel if you like. Just scatter some extra granulated sugar on top of the muffins before putting them in the oven.
- It's okay if some streusel sinks into the muffins. Totally normal here!
- Muffins freeze well up to 3 months. Thaw muffins at room temperature before serving.
💭FAQs
The pecan crumb topping can be made the day before and stored in the refrigerator. It will need to warm up a bit at room temperature before making the muffins though.
Line the muffin tin with cupcake liners. Worried about the liners sticking to the muffin? Grease the liners before filling with muffin batter. Don't have liners? Grease the muffin cavities really!
Canned peaches can be used for these muffin. Do not use the liquid and blot the peaches with paper towel.
Yes, these muffins freeze well for up to 3 months. Thaw at room temperature before serving.
🔖Related recipes
📋 Recipe
Peach Muffins with Pecan Crumb Topping
Equipment
- one 12 cup muffin tin
Ingredients
Pecan Crumb Topping
- ¼ cup unsalted butter melted
- ⅔ cup all purpose flour
- ⅔ cup pecans chopped
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Peach Muffins
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ½ teaspoon salt
- ⅓ cup light or dark brown sugar
- ⅓ cup granulated sugar
- ½ cup milk 3.25% or 2%, room temperature
- 2 large eggs room temperature
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 ½ cups peaches peeled and chopped
Instructions
Pecan Crumb Topping
- In a small bowl, combine melted butter, flour, chopped pecans, sugar, and cinnamon. Set aside while you make the muffin batter.
Peach Muffins
- Preheat oven to 350°F (180°C). Grease or line a 12 cup muffin tin with cupcake liners.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, allspice, and salt together.
- In a large bowl, combine both sugars, milk, eggs, oil, and vanilla. Whisk together. Add dry ingredients and mix until just combined. Fold in chopped peaches.
- Equally divide muffin batter into 12 muffin cups. The batter is meant to fill the muffin cups to the top.
- Equally divide pecan crumb topping on top of each muffin. It's okay if it sinks in a bit. Bake in preheated oven for 15-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Let muffins cool completely in their muffin tin. Store muffins in an airtight container at room temperature for up to 3 days.
Notes
- I recommend using fresh or canned peaches in this recipe. Frozen peaches have too much water in them, and they will be soggy in the muffins.
- You can skip the streusel if you like. Just scatter some extra granulated sugar on top of the muffins before putting them in the oven.
- It's okay if some streusel sinks into the muffins. Totally normal here!
- Muffins freeze well up to 3 months. Thaw muffins at room temperature before serving.
Did you try this recipe? Comment below to let me know ☺️