Brown Sugar Peach Muffins Recipe

This brown sugar peach muffins recipe has a hint of warm spices and a subtle vanilla aroma that pairs perfectly with fresh sweet peaches. Oatmeal crumble topping and a drizzle of vanilla icing are optional, but make them extra special.

Course Bread, Breakfast, Brunch

Cuisine American

Keyword Fresh Peach Muffins, Peach Cornmeal Muffins, Peach Crumble Muffins, Peach Muffin Recipe, Peach Muffins

Prep Time 20

Cook Time 20

Servings servings

Calories 263kcal

Author Faith Gorsky

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

US Customary - Metric

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