Get the Recipe: Peach Crumble Muffins
Easy and delicious peach crumble muffins, that channel the flavours of classic peach crumble in muffin form.
Ingredients
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
Instructions
- Preheat the oven to 390F and line 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.
Notes
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.
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.
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.
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.
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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