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Peach Muffins with Crumb Topping

Peach Muffins with Crumb Topping

These peach muffins with crumb topping are a great way to enjoy those summer peaches – perfect for a sweet treat with your morning coffee or tea!

Muffins that involve a crumb topping and sweet vanilla glaze might just be one of the best ways to start the day. With some coffee of course.

Peach crumb muffins with a vanilla glaze

If they’re filled with fresh, sweet peaches, they’re even better.

I made these peach muffins with a crumb topping without really planning on it at all. This wasn’t in the plans this summer as far as what to post. 

But….a lovely reader asked if she could use peaches instead in my apple bread with crumb topping recipe. I decided that that was a fantastic idea, couldn’t believe I hadn’t tried it yet, and immediately rushed out to buy some peaches so I could.

Muffins with fresh or frozen peaches and a crumb topping

I made them the next day. And I’m so glad I did.

Of course, I went with muffins instead of bread. But I’ll be honest, that was really just so that I could taste it faster. Muffins don’t have to bake for an hour.

If you prefer it as a loaf of bread instead, that would work just fine. Use a 9×5 inch loaf pan, and bake it at 350F for 45-55 minutes and it should be good.

Peach muffins with a crumb topping and a vanilla glaze

How do you make crumb topping for muffins?

It’s super easy to make a crumb topping for muffins. Just a few ingredients and about thirty seconds to mix them together is all it takes.

This crumb topping uses brown and white sugar, flour, and melted butter. Place all the ingredients in a small bowl, and stir until it starts to clump together.

If you squeeze the crumb topping mixture in your hands as you put it on the peach muffins, it will clump together so you get those nice big crumbs on top.

Peach muffins with a crumb topping and a vanilla glaze
Fresh peach muffins with a crumb topping and a vanilla glaze

Should peaches be peeled for muffins?

I always peel peaches when I’m baking with them. I find that peach peel has an unpleasant texture in baked goods like these peach muffins with a crumb topping. 

Peach muffins

How do you peel peaches?

If your peaches are still a bit hard, you can peel them with a vegetable peeler, although I don’t find this to be the easiest method. Peach peel tends to get stuck in the vegetable peeler and sometimes even an unripe peach will be too soft for this to be easy.

The easiest way to peel a peach is to cut an “X” in the bottom of the peach and place the peach in boiling water for about 30 seconds. If your peach is unripe you may need to leave it for 60 seconds. Remove the peach from the boiling water with a slotted spoon and place it in a bowl of ice water. After it cools enough to handle (about 5 minutes), you should be able to peel the softened skin off easily.

Peach crumble muffins

How to make Peach Muffins with a Crumb Topping:

  • These peach muffins are super easy to make and mix up quickly and easily. I love this stoneware muffin tin for baking muffins as they tend to rise a little bigger in it, but if you have one of those, you will need to add about 5 minutes to the baking time as they do take longer to bake in the stoneware.
  • The crumb topping is amazing on these peach muffins, as is the vanilla glaze, but you can definitely enjoy these muffins without them if you would like them to be a bit healthier.
  • If you don’t have fresh peaches, I think that frozen peaches would work just fine in these muffins too. I would leave them frozen though, rather than letting them thaw before adding them to the muffin batter.
  • If you would rather make this as bread, use a 9×5 inch loaf pan, and bake it at 350F for 45-55 minutes or until a toothpick inserted in the centre comes out clean.

Here are some more great muffin recipes for you:

Yield: 12 muffins

Peach Muffins with Crumb Topping

Peach coffeecake muffins

These peach muffins with crumb topping are a great way to enjoy those summer peaches - perfect for a sweet treat with your morning coffee or tea!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


For the crumb topping:

  • 3 tablespoons sugar
  • 3 tablespoons brown sugar
  • 1/2 cup plus 3 tablespoons all purpose flour
  • 5 tablespoons unsalted butter, melted

For the muffins:

  • 2 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup unsalted butter, melted
  • 3/4 cups sugar
  • 2 large eggs
  • 1 cup milk
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups peeled, chopped peaches (2 large)

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla


  1. Preheat the oven to 425 degrees F.
  2. Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside.
  3. Make the crumb topping - in a small bowl, combine the sugar, brown sugar, and flour.
  4. Drizzle the melted butter over everything and stir until everything is combined and clumping together. Set aside.
  5. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
  6. In another bowl, whisk together the sugar, eggs, and melted butter until well combined.
  7. Add the milk and vanilla and whisk until combined.
  8. Add this mixture to the flour mixture and stir until just combined.
  9. Fold in the chopped peaches.
  10. Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups. They will be almost full.
  11. Top the muffins with crumb topping, dividing the mixture between the 12 muffin cups.
  12. Squeeze the crumb topping mixture in your hands to make it clump together as you put it on the muffin batter, and press it into the muffin batter a bit.
  13. Bake for 5 minutes, then lower the oven temperature to 350F, and continue baking for another 15-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  14. Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
  15. In a small bowl, whisk together the powdered sugar and milk until smooth to make the glaze. Drizzle the glaze over top of the cooled muffins.


I store these muffins uncovered at room temperature for 2-3 days. They are a bit dry by the third day, but if you cover them the crumb topping will go soggy. If you want them to last longer then 2-3 days, store them in an airtight container with a layer of paper towel on top to soak up excess moisture, and reheat them in the oven to crisp up the topping (350F for 5 minutes). Be aware that the glaze will melt in the oven though.

Source: Adapted from my Apple Bread with Crumb Topping.

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Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 354Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 217mgCarbohydrates: 53gFiber: 1gSugar: 29gProtein: 5g

Nutrition Information is estimated based on ingredients used and may not be exact.

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