One-bowl easy peach crumble muffins, with all the flavours of classic peach crumble in muffin form. Makes 9 large muffins that keep well for several days and freeze well.

peach crisp muffins on cooling rack

Why you’ll love these peach crumble muffins!

  • These peach muffins channel the flavours of classic peach crumble, with a crispy oatmeal and brown sugar topping.
  • This is an easy, one-bowl muffin recipe, perfect for using up the last few peaches in the basket.
  • These muffins have lots of chunks of peach, surrounded by a light, tender and not-too-sweet muffin.
  • As these muffins are made with oil, there is no butter to soften and wait on. Oil-based muffins are always light and tender and keep well for days, too!

Ingredients and Substitutions

Peaches – you can use fresh peaches, frozen peaches (use from frozen) or even canned peaches, if you like.

Milk – you can use any milk, though a higher fat milk will produce nicer results I haven’t tested non-dairy milk, but I suspect it would work just fine here.

Oats – go for large-flake, old-fashioned rolled oats, for the nicest crunch and appearance. In a pinch, you could use quick-cooking oat, but the appearance and texture of the finished muffins won’t be quite as nice.

Step-by-Step Photos

photo collage of steps to make peach crisp muffins 1

    1. Make the crisp topping and pop in the fridge while you make the muffin batter.
    2. Mix together the wet ingredients.
    3. Add the dry ingredients to a bowl or the bowl of a stand mixer.
    4. Add the wet ingredients to the dry ingredients and mix just until combined.

photo collage of steps to make peach crisp muffins 2

  1. Add the diced peaches to the batter.
  2. Stir to combine.
  3. Spoon or scoop batter in to 9 muffin cups, filling almost to the top.
  4. Top with crisp topping and bake.

Recipe Tips

  • While I’ve used a stand mixer here, you definitely don’t need to use one. A bowl and spoon will work just fine here.
  • Whether bowl or stand mixer, the trick with muffins is to stir the wet ingredients into the dry ingredients JUST UNTIL THEY ARE COMBINED and no flour is visible. Over-mixing can make for tough muffins.
  • I like to fill any empty muffin cups 1/2 full with water, to ensure even baking.
  • I find muffins benefit from higher oven heat (they get a nice rise), but when I baked these at 400F, they almost browned the oatmeal too much. I’ve lowered the suggested baking temperature to 390F in the Recipe Card below.
  • The drizzle of glaze on top is optional. It is nice if you are looking to dress them up a bit, but they are delicious either way.

peach crisp muffins on cooling rack

peach crisp muffins on cooling rack

Get the Recipe: Peach Crumble Muffins

Easy and delicious peach crumble muffins, that channel the flavours of classic peach crumble in muffin form.
5 stars from 5 ratings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 9 muffins


For the muffins:

  • 1/3 cup vegetable oil, or other neutral cooking oil
  • 1 large egg
  • 1/2 cup milk, or non-dairy milk
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 3/4 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1 1/2 - 1 3/4 cups peaches, fresh, frozen of canned, cut into chunks (about 3 medium peaches)

For the crisp topping:

  • 1/2 cup large-flake rolled oats
  • 3 Tablespoons light brown sugar
  • 1/4 teaspoon cinnamon
  • Pinch salt, omit if using salted butter
  • 2 Tablespoons unsalted butter, cold and cut into two pieces

Optional Glaze:

  • 1 cup icing/confectioners' sugar
  • 1-2 Tablespoons milk, or as needed to make a glaze


  • Preheat the oven to 390F and line a 9 muffin cups with paper liners.
  • To make the crumble topping, mix together the oats, brown sugar and cinnamon in a small bowl. Add the cold butter pieces and use your fingertips to rub the butter into the oat mixture until you have an even crumb with pea-sized pieces of butter. Pop the bowl into the refrigerator while you make the muffin batter.
  • Prepare the peaches by peeling the peaches, if fresh. Cut peaches into 1/2-3/4-inch chunks. Set aside.
  • In a small bowl or a measuring cup, whisk together the oil, egg, milk and vanilla. Set aside.
  • Combine the flour, sugar, cinnamon, baking powder and salt in a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
  • Pour the wet ingredients into the dry ingredients and mix gently, with a wooden spoon or on the lowest speed on the mixer, mixing JUST UNTIL THE FLOUR IS INCORPORATED. Do not over-mix. Add the peach chunks to the batter and stir to combine.
  • Fill the muffin liners almost to the top with batter. You should get 9 muffins. Top the muffins with the oat topping mixture (you may not need quite all of it). Fill any empty muffin cups 1/2 full with water.
  • Bake muffins for 18-22 minutes or until a tester inserted into the centre of the muffins comes out clean.
  • Allow to stand in the muffin pan a couple of minutes, then carefully transfer to a cooling rack to cool completely.
  • If glazing, allow the muffins to cool completely. Stir together the icing sugar and milk until you have a glaze that easily falls off a spoon. Drizzle over cooled muffins.


Be sure to read the notes above this Recipe Card, for ingredient details and substitution suggestions. You'll also find step-by-step photos there that you might find useful.
Cuisine: American, Canadian
Course: Snack
Serving: 1serving, Calories: 274kcal, Carbohydrates: 57g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 150mg, Potassium: 199mg, Fiber: 1g, Sugar: 37g, Vitamin A: 221IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 1mg
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