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.
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.
- Make the crisp topping and pop in the fridge while you make the muffin batter.
- Mix together the wet ingredients.
- Add the dry ingredients to a bowl or the bowl of a stand mixer.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Add the diced peaches to the batter.
- Stir to combine.
- Spoon or scoop batter in to 9 muffin cups, filling almost to the top.
- Top with crisp topping and bake.
- 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.
Get the Recipe: Peach Crumble 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
- 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.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!