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
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
Dearest Nagi, sending big hugs for Dozer 🐾🤗💙. Your Dozer memories are precious, with time I hope they will bring you much joy to write ♥️
Re the peach muffin recipe, could the butter be substituted for oil? With the cost of butter these days, it is no longer a fridge staple – especially after a week of baking school treats for kids!
Nerida, thank you for the big hugs, I’m taking them ❤️ And yes, you can swap the butter for oil, use 1/3 cup (a little less) and choose a neutral oil. The crumb will be slightly different but still soft and delicious. I hear you on the price of butter, especially with school baking! – N x
Love the look of this recipe and the Dozer content! Sending support to you and the team x 💙
Katie, thank you so much! It means a lot that you’re here for both the recipe and the Dozer bits. Sending love right back to you and thank you for the support. – N x
The loss of Dozer and seeing these beautiful memories still make me cry. Nagi, you and Dozer have beautiful souls. He will always be with you. ❤️❤️❤️❤️❤️
Christine, it still makes me cry too. He really was a special boy. Thank you for such kind words about both of us, that means more than you know. – N x
Thank you for sharing Dozer with us. You are a sweet woman.
I am enjoying it actually 🙂 It brings me comfort to be able to talk about him and remember him. Don’t want to overload my family and friends! ❤️
Hi Nagi. Thank you for sharing your memories of Dozer. I can relate to the “big box” though. We lost our Great Dane in 2018, and he came home in a small bucket!! He weighed 68kgs, and he was big in size and big in heart, and appetite, and slobber – I could go on…….. He is now resting (in his bucket) under our lemon tree with our 3 beautiful boxers. They will always be remebered and will always be in our hearts, but there will come a day when you can have those memories without shedding tears, but with happiness that he shared his wonderful life with you. Stay strong xx
A BUCKET!!! oh my gosh 😂 I shouldn’t laugh, I’m sorry!! But the vision…..I love that he’s under your lemon tree with your other three, that sounds exactly right. Thank you for the laugh ❤️ And for the reminder that one day the memories will feel a little easier. – N x
Am sitting back as I had not thought thru’ the possibilities . . . to be honest had not thought of Dozer coming home as he has. Am quietly sitting realizing he will now be with us all the times we get together . . . we may not hear him but we’ll quietly know . . . oh, he would have loved the muffins . . . am not a baker but like how they are made and how they look and how they will taste . . . but, just going back to a friend we’ll remember forever – Nagi > I have far earlier photos of his . . . some 6 weeks old and on the beach . . . they are my real favourites . . . show them also to the later incomers . . . and, hoping you did not get flooded out today, do have a peaceful weekend . .
Eha, I hadn’t really thought it through either until it happened. Now it does feel like he’ll quietly be there at every gathering. I’ll definitely share more of those early beach photos, they’re some of my favourites too! And thankfully no flooding here, just a grey day. Thank you for always being so thoughtful. – N x
*smile* Well, recipetineats and all who belong within its perimeters have been part of ‘my world’ also for so long – methinks we all belong to a common ‘feeling-world’ 🙂 ! You know – every time I have opened my computer during the past 12-13 years I see Dozer’s photo of the time first ! We grew ‘old’ together! Nice to still be able to say ‘hi’ . . . hugs and love . . .
Argh – the smart phone memories. Very raw in the beginning but it’s a process you need to go through. It’s horrible but it does ease. I have my darling Zeta’s ashes in my glass cabinet. I speak to often. The pain will pass and I highly recommend rescuing another. Love the 10 mth shot too. He just looks so cool and ready for his life. And it was an unbelievable life. Just love these posts Nagi, full of wonderful memories. You take care of yourself too x
Sharyne, the smartphone memories really are brutal at first! Then somehow they start to feel like little gifts. I understand talking to Zeta, I do the same. That 10 month photo makes me smile too, he was so full of promise. Thank you for your honesty and care. – N x
Nagi, I’ve been thinking of you every day and hoping you are doing alright. Such a big hole in your heart. Thanks for sharing the beautiful photos of your gorgeous boy. You were so lucky to have him, and he was so lucky to have a mom like you!
My Riley is in his last weeks. He’s a 15 year old springer spaniel with cancer. I’m trying to prepare myself for the final goodbye. It’s so hard. Luckily I have 2 other dogs to comfort me when he’s gone, but there will be a big hole in my heart too.
Thank you for continuing to share Dozer with us. He will always live in your heart and hopefully we get to reunite with our loved ones at the end, including our beloved pets.
Janet, I’m so sorry about Riley. Preparing yourself for that goodbye is one of the hardest things to do, I don’t even know if it’s possible to truly be prepared. Fifteen years is such a lifetime of love. Give him an extra gentle, huge hug from me please, and gently stroke his head, give him tummy rubs. I’m glad you have your other two for comfort, but I know that doesn’t make the hole smaller. Thank you for sharing this with me, especially while you’re still in it. – N x
Thank you for showing us the beautiful photos of Dozer. I started crying seeing Dozer’s box. One day I and my family will face the same sadness when our Bobby, also a golden retriever leaves us. You are so incredible making this beautiful muffin recipe even though you are still grieving.
Dearest Nagi, stunning photos of your best mate & you ♥️ I have similar remembrances of the cats I have lost & I will admit being very curious about the sizes & weights of the boxes &/or jars chosen for their final rest😀 for slightly better news atm, my cat Ruby has managed to not lose any more weight with her pancreas condition & now I can hopefully attempt to help her put some back on 🤞 she is still not “out of the woods” however we are trying everything we can to turn this around 🙏 much love to you dear girl ♥️ your biggest fan x
Nagi a beautiful recipe, and a beautiful Dozer tribute for your amazing boy. So many lovely memories. I think I’ll make these muffins for my mahjong friends next time I host it at my house.
Thank you so much for sharing the gorgeous photos of your beloved Dozer. Made me cry, how lucky and loved he was by you and all of us too. When I went to collect my beautiful girl, Poppy’s ashes, I sat I’m my car and cried my heart out. I couldn’t drive. I have a picture of her by my bed so she is the first thing I see in the morning and the last thing I see at night. Despite being a mum to two stunning doggie daughters, which I love so much, I will always miss my first girl Poppy. Thank you for the fantastic recipe and please do keep sharing your photos and memories of Dozer with us. Much love xx
Hi Nagi! Your last tribute and this one to beloved Dozer were so touching that I teared up reading them.
I never had a fur baby of my own, but loved my late boyfriend’s female terrier, Peepers (who passed away even before he did) to bits. She was highly intelligent yet affectionate.
On that early Saturday morning of her passing, he called me at 7 am to let me know that her time had come. It upset me so much, that I cried profusely all the way to the vet’s to prepare for her cremation. I insisted that I would carry her on my lap until we reached our destination.
I don’t recall crying so hard for human beings, yet her passing really hit me hard.
Paul, my boyfriend had her for many years and requested that she be buried with him when he passed, and his children granted his wish.
I’m so very sorry that Dozer’s time had also come, but you have many wonderful memories and photos of him to treasure for all time.
Love the photos of Dozer Nagi. Keep them coming. Sending big love xxx❤️
Dear Nagi, I haven’t written sooner because I didn’t know what to say. I’m not sure there is anything to say. The only thing that compared to
losing our dog was losing my mother. You have a lot of friends who understand. I always enjoy your emails because they are so full of cheer—as well as great recipes. And I always read the Dozer news first, too! Love,
Laura
I’m still here for the Dozer button! Thank you for sharing your happy memories with your soul-dog. I might make the muffins too – they look delish!
Aww Dozer 🐾🧡
My cell is full of photos of my grandkids who happen to be dogs. My favourite day is Saturday when we doggie sit.
Okay, it’s 1030 at night here. I’m winding down ..reading your peach crumble muffin recipe..my tummy is grumbling
I’ll be dreaming of muffins 🧡and swimming with Dozer. 🏄♀️
Great recipe !!
Take good care Nagi san
Night 😴 from Vancouver 🇨🇦
I always go to the Dozer section before the latest recipe, so please keep them coming. I love the latest Feb 27 record of your boy’s life. You both hit the jackpot in finding each other.
Hang in there Nagi, it does get easier, although it takes a long time and of course he will never be forgotten. Lots of love xx
Beautiful Dozer memories…thanks for sharing Nagi ❤️🐶