Delicious Peach Coffee Cake Muffins

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Peach Coffee Cake Muffins are full of juicy peaches, a hint of cinnamon, and a crunchy brown sugar streusel dusted with powdered sugar. The peach flavor is not overpowering and the muffin flavors are delicately balanced.

After all, who doesn’t enjoy a fluffy muffin with a streusel topping?

Peach coffee cake muffins on a blue platter.

Why we love this recipe

Serve delicious peach muffins for breakfast, add them to a brunch table, or take a couple to work for a snack.

  • It is made with fresh peaches in the muffin batter.
  • The texture is soft, with a soft crumb.
  • It’s a great way to use seasonal fruit, it’s currently Florida peach season.
  • Perfect for a mid-morning snack with coffee, tea, or milk.
  • The crumb topping adds some sweet flavor.
  • There’s no need for an electric mixer, just a rubber spatula or wooden spoon.
  • My family said this is one of my best muffin recipes. It’s become one of our favorite things. I’m kind of partial to my double chocolate muffins.
  • You can finish the crumb cake muffins with a light dusting of confectioners’ sugar or a sweet vanilla glaze.
  • If you don’t have fresh peaches you can use frozen peach slices, just thaw and chop.

Ingredients and Equipment for Peach Coffee Cake Muffins

  • Fresh Peaches
  • All Purpose Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Sugar
  • Milk
  • Melted Butter
  • Egg
  • Pure Vanilla Extract
  • Fresh Peaches
  • Confectioners’ Sugar for dusting or vanilla glaze.

Equipment

  • Large Bowl
  • Medium Bowl
  • Small Bowl
  • Muffin Tin
  • Paper Liners
  • Wooden Spoon or Rubber Spatula
  • Cookie Scoop
  • Wire Rack for cooling
  • Oven Mitts
Chopped peaches being placed into a bowl.

Tips and Suggestions

  • This is an easy peach coffee cake muffin recipe. You mix the dry ingredients into the wet ingredients. This is easier than wet into dry.
  • Have all ingredients at room temperature for best results.
  • Sprinkle the cinnamon streusel topping on top of each muffin before baking. Gently press the moist crumbs into the muffin tops.
  • For best results use the toothpick test to check for doneness. Tops of the muffins should be golden brown. Cool for at least 10 minutes in the muffin pan.
  • This is a versatile recipe. Replace a teaspoon of the vanilla extract with almond extract.
  • While it’s not necessary, I suggest peeling the peaches before dicing.

More Muffin Recipes

If you’re like me, I love to have muffins on the counter for snacks or breakfast. We love blueberry muffins, chocolate peanut butter muffins, as well as seasonal muffins like pumpkin banana, and cranberry muffins.

More Peach Recipes

Peaches are a favorite fruit in my family. We use them in many recipes including a peach upside-down cake, frozen peach margaritas, and grilled chicken and peaches. A new favorite is peach jam which will be on the blog soon.

Peach coffee cake muffins on a blue plate with a platter of muffins behind it.

Can I use canned peaches in a muffin recipe?

Yes! Just be sure to drain them well. You can reserve the liquid for a glaze if you like. You can also use frozen peaches. Thaw them, discard the liquid, and chop the peaches.

How do you store peach coffee cake muffins?

If you have a large enough airtight container, that’s perfect! If not, and I do not, place them on a plate and cover them with aluminum foil. Another good option is on a cake stand with a cover.

Peach streusel muffin with a bite taken on a blue plate.

Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!

Peach Coffee Cake Muffins

Peach Coffee Cake Muffins are full of juicy peaches, a hint of cinnamon, and a crunchy brown sugar streusel dusted with powdered sugar.
5 from 3 votes
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 12

Equipment

Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ½ cup milk
  • ½ cup butter, melted
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups diced fresh peaches, peeled and pitted
  • Confectioners' sugar for dusting muffins

For the crumb topping:

  • ¾ cup flour
  • ½ cup packed brown sugar
  • ¼ teaspoon cinnamon
  • ¼ cup butter, melted

Instructions

Make the crumb topping:

  • Begin by melting the butter for the crumb topping. Cool slightly.
    ¼ cup butter, melted
  • In a small bowl combine the flour, brown sugar, and cinnamon. Add the butter and stir until everything is well moistened and crumbs form. Set aside.
    ¾ cup flour, ½ cup packed brown sugar, ¼ teaspoon cinnamon

Make the muffins:

  • Preheat the oven to 425℉. Line a muffin tin with paper liners and set aside.
  • Melt the butter and allow to cool to touch.
    ½ cup butter, melted
  • In a medium bowl whisk the flour, baking powder, baking soda, and salt.
    2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  • In a large bowl whisk together the melted butter, sugar, milk, and egg.
    ¾ cup sugar, ½ cup milk, 1 large egg, 2 teaspoons vanilla extract
  • Add the dry ingredients to the wet ingredients and stir with a rubber spatula until combined. Gently fold in the diced peaches and mix well, making sure the flour is incorporated but being careful not to over mix.
    2 cups diced fresh peaches, peeled and pitted
  • Use a large cookie scoop, divide the batter between 12 muffin cups. Evenly distribute the crumb topping among the muffin cups. Gently press the topping into the batter.
  • Bake at 425℉ for 5 minutes then reduce the temperature to 350℉ and bake 13 to 15 minutes longer. Do not open the oven door. Check for doneness with a toothpick.
  • Remove the muffin pan from the oven and place on a cooling rack to cool completely. Remove from the pan and dust cooled muffins with confectioners' sugar.
    Confectioners' sugar for dusting muffins

Recipe Notes

If you prefer a glaze you can make my confectioners’ glaze. Use 1 cup of powdered sugar and 2 tablespoons of half and half. Whisk together and drizzle over cooled muffins.

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5 Comments

  1. 5 stars
    I’m delighted to have such a great sounding recipe that uses peaches. Unbeknownst to most of the world, Colorado has the most amazing peaches in late summer and I am always looking for a new recipe. This year, this is it!

5 from 3 votes (1 rating without comment)

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