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This brown sugar peach muffins recipe features a hint of warm spices and a subtle vanilla aroma that pairs perfectly with fresh sweet peaches. An oatmeal crumble topping and a drizzle of vanilla icing makes them extra special.
Before I made these muffins, I knew exactly what I wanted!
A moist muffin with a soft crumb, slightly grainy cornmeal texture, vanilla-scented with a slightly caramel-y flavor, and pieces of fresh peach.
Yes, that’s all, lol.
(It’s a girl’s prerogative to want it all, right?)
After a little experimentation, that’s exactly what I got. (Okay, maybe more than a little. Let’s just say, the third time is a charm, lol!)
Why You’ll Love This Recipe
These muffins are full of flavor. They’ll make your house smell like a bakery while they’re in the oven!
Here, brown sugar adds notes of caramel. Also, a hint of warm spices perfectly accentuates the flavor of peach. And last but not least, vanilla makes these muffins smell like sweet peachy heaven.
My favorite part is the contrast in texture between the crispy golden muffin tops, and their soft interior with little bursts of fresh peach.
If you want a new take on one of summer’s most beloved fruit, these muffins are it.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Peach Muffin Ingredients:
- All-purpose flour – We use a flour base for these muffins, but if you want you can add cornmeal. Cornmeal in muffins adds a slightly gritty texture and underlying corn flavor. If you like, you can reduce the all-purpose flour to 1 3/4 cups and add 1/2 cup fine or medium-grind cornmeal.
- Light brown sugar – Brown sugar adds notes of molasses and caramel, and intensifies the flavor of peach.
- Baking powder – This is the main leavening agent in this muffin recipe.
- Salt – Salt pulls out the flavor of everything else.
- Baking soda – In addition to baking powder, we use a touch of baking soda as a secondary leavening agent because of the addition of acidic ingredients (here, brown sugar and apple cider vinegar).
- Cinnamon and nutmeg – These warm spices pair beautifully with peaches.
- Milk – I like to use whole milk for the richness, but any kind of unflavored milk you have on hand will work.
- Apple cider vinegar – Similar to using buttermilk in muffins, vinegar helps make moist muffins with a tender crumb.
- Eggs – Egg acts as a binder and helps achieve the right texture.
- Avocado oil – Using oil in muffins results in moist, fluffy muffins. Alternatively, you can use another neutral or mild-flavored oil (such as vegetable oil).
- Vanilla extract – Vanilla is a lovely flavor pairing with peach.
- Ripe peach – The star of the show!
Crumble Topping Ingredients:
- Unsalted butter – Butter adds rich flavor to the crumble topping. Make sure it’s at room temperature.
- Sugar – You can use white sugar or light brown sugar here.
- Vanilla extract – For flavor and aroma.
- All-purpose flour – Flour is the base of our streusel topping; when combined with butter, sugar, and oats in the right ratios, it forms crumbles.
- Old-fashioned rolled oats – Oats add delicious texture and subtly nutty flavor to crumble topping, which is delicious on muffins.
- Salt – To pull out the flavor of everything else.
Oatmeal crumble topping (aka streusel) is easy to make, and adds delicious texture and flavor to these muffins. However, if you prefer, feel free to skip the crumble topping!
Icing Ingredients:
- Powdered sugar – Also called confectioners sugar or 10X sugar, this is the base of our glaze to drizzle on top of the muffins.
- Vanilla extract – For flavor and aroma.
- Water – To achieve the right consistency.
Instructions
How to Make Crumble Topping
- Use a fork to mash together the butter, sugar, and vanilla in a medium bowl. Add the flour, oats, and salt, and mash until it looks crumbly. Set aside.
Make the Muffin Batter and Bake the Muffins
- Preheat the oven to 400F. Line a muffin tray with 16 paper liners.
- Dice the peach, and measure out all the ingredients.
- Whisk together the dry ingredients in a large bowl. Add the milk and vinegar to a medium bowl and let it sit for 3 minutes without stirring so the milk can curdle. Whisk the other wet ingredients into the milk mixture.
- Stir the wet ingredients into the dry, being careful not to over-mix, and then fold in the diced peach.
- Divide the batter between the 16 muffin wells and sprinkle on the crumble topping.
- Bake until a toothpick inserted in the center of a muffin comes out clean or with just a couple crumbs, about 15 to 20 minutes.
How to Make Icing to Drizzle on Top
- Add all ingredients to a small bowl, and mix together. Add enough water so it reaches a spoonable consistency.
- When the muffins are cool, drizzle the icing on top and let it set before serving.
Baker’s Tips
- The crumble topping and vanilla icing make these muffins extra special, but they’re both optional. You can cut out quite a bit of sugar if you omit them both.
- Here we use a combination of milk and vinegar for muffins with a tender, moist crumb. However, if you prefer, you can omit the vinegar and milk and instead use 5 tablespoons of buttermilk + 3 tablespoons of milk or water.
Peach Muffins Recipe FAQs
Line the bottom of an airtight container with paper towels. Place the muffins in a single layer on top of the paper towels. Cover the container, and store at room temperature for up to 3 days.
Yes! To make muffins with canned peaches, drain the peaches well, and then dice them small. You will need about 1 1/2 cups of diced peach for this recipe.
More Muffin Recipes to Try
- Mexican Spiced Triple Chocolate Muffins
- Gluten Free Lemon Poppy Seed Muffins
- Carrot Cake Muffins
- Cinnamon Apple Muffins
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Brown Sugar Peach Muffins Recipe
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Ingredients
Crumble Topping:
- 4 tablespoons unsalted butter at room temperature
- 6 tablespoons granulated white sugar or light brown sugar
- 1 teaspoon pure vanilla extract
- 10 tablespoons all-purpose flour
- 4 tablespoons old-fashioned rolled oats
- 1/16 teaspoon salt
Muffins:
- 2 1/4 cups all-purpose flour (see Notes for cornmeal version)
- 3/4 cup brown sugar lightly packed
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1 teaspoon apple cider vinegar
- 2 large eggs
- 1/2 cup avocado oil or other mild or neutral-flavored oil
- 1 1/2 teaspoons pure vanilla extract
- 1 large peach ripe but not mushy, washed, pitted, and diced small (about 1 1/2 cups diced)
Icing:
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons water plus more as needed
Instructions
For the Crumble Topping:
- Use a fork to mash together the butter, sugar, and vanilla in a medium bowl. Add the flour, oats, and salt, and mash until it looks crumbly. Set aside.
For the Muffins:
- Preheat the oven to 400F. Line a muffin tray with 16 paper liners.
- Whisk together the all-purpose flour, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg in a large bowl.
- Add the milk and vinegar to a medium bowl and let it sit for 3 minutes without stirring so the milk can curdle. Whisk in the eggs, oil, and vanilla.
- Stir the wet ingredients into the dry, being careful not to over-mix, and then fold in the diced peach.
- Divide the batter between the 16 muffin wells and sprinkle on the crumble topping.
- Bake until a toothpick inserted in the center of a muffin comes out clean or with just a couple crumbs, about 15 to 20 minutes.
For the Icing:
- Add all ingredients to a small bowl, and mix together. Add enough water so it reaches a spoonable consistency.
- When the muffins are cool, drizzle the icing on top and let it set before serving.
Notes
- Recipe Yield and Serving Size: This recipe makes 16 muffins. Each serving is 1 muffin.
- To Reduce the Sugar: You can omit the crumble topping and icing.
- Cornmeal Version: Cornmeal in muffins adds a slightly gritty texture and underlying corn flavor. If you like, you can reduce the all-purpose flour to 1 3/4 cups and add 1/2 cup fine or medium-grind cornmeal.
- Storage: Line the bottom of an airtight container with paper towels. Place the muffins in a single layer on top of the paper towels. Cover the container, and store at room temperature for up to 3 days.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on July 21, 2011 and updated on August 28, 2020.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
These were great since they weren’t as sweet! I added more peaches (about 2 cups cut up) and it made them a bit more moist, which I prefer. Great recipe!
Moist peach muffins, looks delicious and perfectly baked.
looks picture perfect!
I love peaches. They always have that perfect balance to them, not too sweet and not too bland. These brown sugar peach muffins look so cute and yummy.
another batch with an oh-so-gentle dip, perfect for garnish! this batch is particularly appealing, faith–our peaches are at their peak!
First off the photo of the peach and mint…just gorgeous! And these muffins are pretty good looking as well :)
These look delicious and they’d definitely inspire me to get out of bed a bit earlier to eat breakfast so I could have one! I love that they feel and look like such treats, yet contain some healthiness too.
Such sweet little tasty muffins with peach and brown sugar! I like that you used cornmeal too. It’s been too long since I baked up a batch of muffins – I’m inspired!
Thank you for doing all the hard work and perfecting this recipe to share with us! They look wonderful.
These look so pretty, and I love the peaches on the top! They look nice and moist, and I can almost smell them as I look at your pictures! I would love a couple for breakfast right now! :)
I can tell that these muffins have an excellent crumb! Love all those summer peaches & now we have another great thing to do with them :) Have a great weekend Faith.
These would be perfect to bring to work in the morning with my coffee. I love this idea Faith!
Not too shabby for someone dying of heat exhaustion. The muffins look marvelous and are loaded with fruity goodness.
Two thumbs up!
I’d send you some cool weather but all I have down here is stifling humidity.
Sorry.
Peaches are my favorite :) I also really love corn muffins so I’m sure this is a spectacular combination!
A lovely moist muffin, Faith. I fiddled around with a peach muffin recipe last year and was never happy with the results. I’ll definitely try this…the peaches are so wonderful right now.
Wow…another baking marvel from you, Faith! Love the cute looking peach beauties.
(Check out your mail, faith).
your muffins looks great …awesome cliks.
Faith, I know that I am going to love, love, love these!
These look so perfect! Your photos are gorgeous, and that recipe really does sound like it would be the perfect brekkie treat indeed :)
Beautiful peach muffins! Love the combination of brown sugar and stone fruit.
Yum they look delicious and moist. I will have to make do with apples for mine as the cold depths of winter will not allow it any other way……..
After commenting , I scrolled up again…And that last picture…Oooooo :) Have a fab day!
I know I m going to love these coz I LOVE fresh fruits in baking..love the homely look of these muffins! I like the depth of flavor that brown sugar lends in baking- so so addictive & yum!
I love the combo of brown sugar and peaches! V cool that you used cornmeal too. Bravo! Oh, and I plan to post the cheeseburger pie on Monday. :)
Those muffins sound SO good!
And such beautiful pictures–I love how your photography is blossoming and getting better by each post. I’m hoping to buy a new lens soon to improve my quality of pictures! Great job, Faith! :)
These muffins sound wonderful, the texture must be fantastic with the addition of cornmeal, and so delicious with brown sugar too.
What a gorgeous way to start the day! This looks like a perfect accompaniment to my morning cup of coffee.
Now THAT looks gorgeous ~ what a perfect bake!The pics are sensational as always!
Such a perfect treat for summer with those juicy peaches.
Love the look of your blog!
I’m a peach lover so your muffins look like the perfect breakfast to me;-)
Wow these look so good! I have fresh peaches at home too… Lucky me :)
Wow! Beautiful pictures,Faith!Those muffins look absolutely delicious..love the cornmeal addition!
Very nice breakfast muffins with beautiful peaches. I am seeing more and more cornmeal in new places, I like that a lot. Adds also such a texture.
Your site is changing??? it went through a header change as I flipped to comment.. interesting.
love the muffins with fresh peaches…they are so good right now… why cook them!
Deana, Yes, actually I already changed my site…not sure why the header would change as you were clicking through to comment though.
You’re right, fresh peaches are amazing this time of year…while I do love how their flavor sweetens and intensifies when they’re cooked in things like pies, cobblers, and crisps (and now muffins!), fresh is also my favorite way to enjoy them. :)
Those are beautiful muffins and I bet they are as tasty as they look!
Gorgeous photos! I can’t wait to make them. Just call me the Muffin Queen – I don’t know that I’d rather have anything else for breakfast. Plus, they travel so well :)
Mmm, I love baked goods with all brown sugar. So yummy :D And I love the peach. They look delicious and I love the little sprigs of mint in your pictures :D
These look like the perfect coffee time snacks! Or breakfast. I love your photos, and where do you get such beautiful plates and tableware? Absolutely gorgeous!
Faith these look beautifully moist inside! Love that picture of the single peach in the bowl with the segment cut out of it too! :)
I love the way you describe those muffins, the texture is simply beautiful.
*kisses* HH
Looks like you got perfection! They are great looking, what a nice treat for breakfast or just any time!
This is one perfectly baked lovely looking peach brown sugar cupcake.. corn meal just works like wonders in baked goodies like such…Excellent..
Oh Faith!
How are u gurl?
I love how ur so focused and knew exactly what u wanted in ur muffin and in sooo good a way , love that texture the cornmeal would bring really!
Amazing breakfast food!
Have to stock on a few of these to much on with my coffee before i head to gym class every morn!
Happy weekend with lodsa sunshine love!
What a perfectly splendid concoction, Faith. :-) The thought of brown sugar and peaches together just makes me happy. :-)
Cornmeal seriously works wonders in baked goods. It has such great texture and crunch. Yum! These look delicious. yayy for summer peaches
This is basically like eating cobbler for breakfast without all the guilt! Absolutely delicious!
Delightful muffins! A perfect afternoon tea treat.
Cheers,
Rosa
Looks absolute delicious and fab pics …..