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Two muffins with one sitting on top of the other. They sit on a white plate with some pecans on it.
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Peach Muffins with Pecan Crumb Topping

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!
Course Snack
Cuisine North American
Prep Time 15 minutes
Cook Time 18 minutes
Servings 12 muffins
Calories 273kcal
Author Nina

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
US Customary - Metric

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.

Nutrition

Calories: 273kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 243mg | Potassium: 108mg | Fiber: 2g | Sugar: 15g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg