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 (260g)
- 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
I only came across your website a few years ago … and it feels like home and I know why… and not only because I love peaches … I started with no knead bread. I didn’t see Dozer as a baby so I wept when I saw baby Dozer’s pics filled me with all feels… happy and sad… waiting for winter to be over (Toronto) to buy fresh peaches
Denyse, starting with the no knead bread means you’ve been here for a while, that makes me smile. I’m so glad it feels like home to you. Baby Dozer brings all the feels for me too. I hope winter passes quickly and you get those beautiful fresh Toronto peaches soon! – N x
I can’t wait to try. Think I’ll wait for our peach season. Loved your memory photos of Dozer 🐾❤️🐾. Dozer was such a Good Boy! Miss him too 🐾
Linda, waiting for peach season will make them even sweeter. I’m so glad you loved the memory photos. He really was such a Good Boy. Thank you for missing him with me. – N x
Nagi I couldn’t stop the tears (again) reading this and seeing your Dozer photos. Thankyou for continuing to write about your beautiful boy and posting photos when you give us a new recipe, please keep it up. Dozer was so loved by all of us who enjoy your recipes, posts and cookbooks.
Jenny, I’m sorry it brought the tears again. Writing about him and sharing the photos helps me, even when it hurts a little. I promise I’ll keep including him, he’s too much a part of this not to. It means so much that he was so loved 🥰 – N x
Precious and beautiful memories, dear Dozer
Antjie, thank you. They really are precious memories, and I hold them close every day. – N x
Seeing your memories with Dozer brought tears of happiness and sadness in my eyes. Clicking Dozer’s button always came first before I viewed your recipe. And that also is true today. Dozer will never be forgotten.
Also, these muffins look so delicious and will absolutely be baked in my kitchen. Thank you Nagi, you are loved in my household!
Inge, knowing you always clicked Dozer’s button first touches me more than you know. He won’t ever be forgotten here. I hope the muffins bring a little sweetness into your kitchen! And thank you for loving us both, and your lovely message ❤️ – N x
Dear Nagi,, love your website and this recipe looks like a keeper. I will try it this weekend. I am so sorry about Dozer, he was a sweetie! I feel your pain, it’s so hard to lose a pet. I love the pictures, he had a good and joyous life thanks to you. Love your website, you are a great cook!
Sharon, thank you for your kindness. Losing them really is so hard, even when we know they had a good life. I’m grateful he had so much joy. I hope you enjoy the muffins this weekend, and thank you for being part of this little corner of the world. – N x
I get very weepy when I see and relive some of your Dozer pictures.
Initially sad, then remembering how many wonderful years you two had together. Time does not heal all wounds, however you will see the happy memories soon.
❤️🩹
Geek, that’s exactly it, the sadness comes first and then the flood of beautiful years. I don’t think the wound disappears, but I do hope the happy memories start to shine a little brighter soon! Thank you for feeling it all with me. – N x
Nagi, my heart is still breaking for you and Dozer as well. I loved seeing the photos and memories you posted. I am one of those that always hit the Dozer button at the top of the page and read about him first. We love you Nagi and our heart breaks with you. Dozer will always be in our hearts and I hope you will continue to post memories and pictures of him for all of us who loved him too. We have lost our share of fur babies over the years and it definitely hurts but so thankful for our memories. I still cry when I think of the times my sweet boy snuggled in my arms and tucked his head under my chin. Hugs and love to you.
Kathy, your message really touched me. The way you describe your sweet boy tucking his head under your chin, I can feel that love so clearly. We never stop missing them, do we? I promise I’ll keep sharing memories and photos of him, he was too loved not to. Sending you a big hug back. – N x
Reading your sweet words to Dozer and seeing your beautiful pictures made me cry for you. I too know the pain that comes with saying goodbye. I hope that you feel him around you every day and that you are finding some peace and solace in this incredibly difficult time.
Kristin, thank you for such a lovely message. I feel like saying goodbye to Dozer is a pain only those who’ve loved a pet truly understand. I do talk to him every day (I know, crazy dod mum here!), and in quiet moments I almost expect to hear his paws behind me. I’m taking it one day at a time. – N x
So many best friends gone from my life and the most treasured were fur babies. I am getting long in the tooth, short of them too, but encourage you to give it a few years and get another wonderful friend. This new friend will never replace Dozer, but will find it’s own space in your heart that will make each and every day better. My only fear at this point is my last two will outlive me (seriously is a concern). I couldn’t read all your wonderful notes from the comments, it is so hard to see through the river of tears. You are so strong to share Dozer, thank you.
Lori, you’re right – another dog would never replace him. If there’s ever another one, it would just be different, not instead of. Right now I’m not thinking that far ahead. I’m just getting through this bit. Thank you for sharing your experience and for understanding how hard this is. – N x
Bronx weighed 85 pounds and his bag is heavy. I took his velvet bag out of his box, and it is inside another protective bag. His remains and his leash and collar go with us when we travel. I know, that is weird, but he went with us everywhere. I understand about the pictures, but they will bring smiles with the tears too. I enjoy seeing his pictures and will continue to keep you in my heart as I shed a tear or too for Dozer, a dog I grew to love because of your fabulous food blog. Thank you. The peach muffins look wonderful.
Karen, that’s not weird at all. When they’ve gone everywhere with you in life, of course you want them with you still. I understand the weight of the bag too, it’s surprising, isn’t it. 😆 Thank you for loving Dozer from afar, and for sharing Bronx with me. I hope the peach muffins bring a small smile. – N x
The photo album on my phone has more memories of our dogs than of my husband and me, which I suppose is normal. They are our four-legged babies. They are so often closer to us than any other human being could be. My boy left us four years ago, and now the daily memory of my phone gives me warmth and peace when I relive the moments. I often turn the phone and show them to our new four-legged family members. “Look, that’s him,” and I smile. They never leave us.
Alexandra, I completely understand the phone album situation. Mine is the same. I love that you show your new four-legged family members the photos and say “that’s him.” That’s exactly how they stay with us. Thank you for sharing that with me. – N x
14 years today our golden Mambo passed away,… We still miss him a lot. But we know he’s having a good time in the sky today as Dozer will certainly share some of his extra crumbs with all his new doggy friends !
No fresh peaches here on Reunion Island (just a few small ones in October), so, canned peaches for me !
Adeline, 14 years today, that’s a big anniversary. I’m so sorry. I really like the picture of Mambo and Dozer sharing crumbs somewhere up there! And canned peaches will absolutely work, no stress at all. Sending you love today. – N x
I have lost count of the tins of cat ashes that we have. I also have two beautiful wooden boxes for my horse (Hannah) and donkey (Macho Man). If you think Dozer’s ashes weighed a lot – you should have picked up my box containing Hannah’s ashes! My last horse (King), I just got a plaque and he shares Hannah’s box top. I did inter and sprinkle all the ashes on the land they loved so much and especially around the pear tree that was a favorite of King’s.
Always in my heart, the tears never stop.
Lee, I completely understand what you mean about the weight, both in your hands and in your heart. Returning Hannah, Macho Man and King to the land they loved sounds so right. The tears really don’t just stop, do they. Thank you for sharing them with me. Sending giant HUGS! We both need it today 🙂 – N x
dear magi I made these muffins I was just wondering if you can use coconut yogurt instead beautiful photos of dozer
Hi Glenda, you sure can! Let me pop that tip into the recipe 🙂 – N x
Dear Nagi
My special boy left me about five years ago. When the so-nice man brought him home in a rosewood box – just like Dozer’s – I explained that I’d moved my boy’s bed out of the living room, but then couldn’t bear to see the room without it, so moved it back again.
He said “Put him into it now, so he knows he’s home”.
It was a great comfort. What a lovely man. My beautiful boy is with me always and will never be forgotten.
Warmest thoughts to you and Dozer.
Julie xx
Julie, what a beautiful thing for that man to say. “Put him into it now, so he knows he’s home.” That really stayed with me. I completely understand moving the bed back, I’ve done similar things. They’re with us in the spaces they filled. Thank you for sharing your boy with me. – N x
So nice to see those wonderful photos of you and Dozer over the years! Our Luna came “home” to us a few months ago too but since she was so tiny, it was in a small gray pullstring velvet bag. We miss her every day too! Thank you again for sharing!
Giovanna, I’m so sorry about Luna. Even in a tiny velvet bag, they feel so heavy, don’t they. Missing them every day is just part of loving them. Thank you for telling me about Luna! – N x
Sweet, sweet Dozer.
A, he really was. Thank you. – N x
Dear Nagi, I am so glad Dozer is now home with you and I couldn’t stop crying when I saw him. I also have my 3
beautiful dogs in a special place where I can see them and talk to them everyday and tell them how much I love and miss them. Thank you for sharing all the photos of your beautiful Dozer through the years as he had an amazing life with you. Take care of yourself and keep looking at those beautiful photos of your Dozer 🐶❤️
Maria, having them in a place where you can see them and talk to them every day makes so much sense to me. I do the same. I’m glad the photos meant something to you, he really did have a wonderful life.❤️ Thank you for your kindness. – N x
Hi Nagi, Hope you are well and thanks for sharing those Dozer moments he’ll always be in our hearts❤️
These look delicious but I don’t eat nuts so could I just leave them out ?
Carole, thank you, he really will always be part of this space! And yes, you can absolutely leave the nuts out, no problem at all, I’d suggesting using oats instead so you get the right volume and texture. Let me pop that tip into the recipe card for you. – N x