These Peach Muffins with Pecan Crumble capture everything we love about summer baking—juicy ripe peaches, buttery crumb topping, and the irresistible aroma of cinnamon and toasted nuts. Moist and tender, these muffins are perfect for breakfast, brunch, or an afternoon treat. The recipe makes a generous batch, ideal for sharing or freezing for later. Enjoy them warm from the oven with a pat of butter for a truly comforting bite of peach season.
INGREDIENTS:
Muffins:
2 cups finely chopped fresh peaches
1 1/2 cups sugar
1/2 cup butter, at room temperature
2 eggs
1 1/2 cups milk
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Pecan Crumble Topping:
1/4 cup brown sugar
1/4 cup pecans, very finely chopped
1/4 teaspoon ground cinnamon
4 tablespoons cold butter
METHOD:
Preheat the oven to 400° F. Line two standard 12-cup muffin pans with paper liners
In a small bowl, toss the peaches with ½ cup sugar and let stand for 1 hour to draw out their juices.
In a large bowl, cream the butter with the remaining 1 cup sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together 3½ cups flour, baking powder, and salt.
Alternately add the milk and dry ingredients to the creamed mixture, beginning and ending with the dry ingredients. Stir just until combined—do not overmix.
Gently fold in the peaches and their juices.
Spoon about ¼ cup batter into each prepared muffin cup, filling them about three-quarters full.
Make the crumble topping:
In a small bowl, combine the remaining ½ cup flour, brown sugar, pecans, and cinnamon.
Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs.
Sprinkle about 1 tablespoon of crumble over each muffin.
Bake:
Bake for 15–20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Cool slightly on a rack and serve warm with butter. Muffins freeze beautifully—cool completely before freezing in airtight bags or containers.
YIELD: About 24 standard muffins
