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Peach Muffins with Crumble Topping

Peach muffins with crumble deliver bakery-style domes topped with thick cinnamon streusel. Fresh peach chunks stay visible in every bite while the crumble bakes into a golden, crunchy top.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crumble topping
  • 0.5 cup all-purpose flour
  • 0.25 cup brown sugar packed
  • 1 cinnamon
  • 4 tbsp unsalted butter cold, cubed
Muffins
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 2 eggs
  • 0.75 cup granulated sugar
  • 0.3333333333 cup vegetable oil
  • 0.75 cup sour cream
  • 1 tsp vanilla extract
  • 2 cup fresh peaches peeled and diced

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and preheat
  1. Preheat the oven to 375F and line a 12-cup muffin tin with liners.
  2. Refrigerate the crumble after making it in a separate bowl while you prepare the batter.
Make the cinnamon crumble
  1. Combine the flour, brown sugar, and cinnamon, then cut in the cold butter until the mixture looks like coarse crumbs.
  2. Refrigerate the crumble until it is ready to be added.
Mix the muffin batter
  1. Whisk the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  2. Beat the eggs, granulated sugar, vegetable oil, sour cream, and vanilla extract in a separate bowl until smooth.
  3. Stir the wet mixture into the dry ingredients until just combined, then fold in the diced peaches.
Fill and bake
  1. Divide the batter among the muffin cups, filling each about 3/4 full.
  2. Top each muffin generously with the refrigerated crumble for a thick, domed finish.
  3. Bake for 20 to 22 minutes at 375F until golden and a toothpick comes out clean.

Notes

For best bakery-style domes, keep the crumble cold until the moment it goes on the muffins so it stays chunky and bakes crisp. Store at room temperature in an airtight container up to 2 days or refrigerate up to 4 days; rewarm in a 300F oven for 5 minutes. Freeze muffins (without worrying about the crumble) up to 2 months—thaw overnight in the fridge and rewarm. For a dairy-light option, use plain lactose-free sour cream in the same amount.