One-bowl easy peach muffins, with all the flavours of classic peach crisp. Makes 9 large muffins that keep well for several days and freeze well.
Why you’ll love these peach crisp muffins!
- These peach muffins channel the flavours of classic peach crisp, 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!
Ingredient Notes 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 Crisp 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.