Peach Crumb Muffins

Hold on to summer with these delicious muffins – loaded with peaches, brown sugar and cinnamon, then topped with delicious crumbs!

Peach Crumb Muffins on overtimecook

Where, might I ask, has the summer gone?

Am I the only one who gets all panicky when the summer starts winding down? Did I do enough? Did I enjoy it enough? Did I eat all the right produce, have all the right barbecues, bask in the right sun? WIll I hang on to this warmth in a couple of months from now, when I’m struggling to stay warm through the cold New York winter?

I don’t know. I guess there’s never enough of such good things. Like summer peaches. How delicious are they? And you have to admit that nothing in January will compare to the juiciness of them.

So if you want to hold on to the fabulousness of summer, and of course, peaches, make sure to pick some up now. And then bake these muffins. They are, quite simply, amazing.

Peach Crumb Muffins:

By Miriam Pascal, OvertimeCook.Com

Originally published in my column in Ami Magazine


3 cups flour

1 ¼ cups sugar

¼ cup brown sugar

1 teaspoon cinnamon

4 teaspoons baking powder

2 eggs

⅔ cup oil

⅔ cup non-dairy whipped topping

2 teaspoons vanilla extract

5 peaches, peeled and diced small


1 stick (1/2 cup) cold butter or margarine, cut in cubes

½ cup sugar

½ cup brown sugar

½ cup flour

½ cup ground walnuts

2 teaspoons cinnamon


Preheat oven to 350ºF. Line 2 muffin pans with paper liners and set aside.

In a large mixing bowl, whisk together flour, sugar, brown sugar, cinnamon, and baking powder.

Add eggs, oil, whipped topping, and vanilla. Stir until all ingredients are incorporated. The batter will be very thick. Gently stir in the diced peaches until evenly distributed.

Prepare the topping. Combine all ingredients in a small bowl. Stir until smooth. The crumbs will be very wet and thick.

Fill the prepared muffin tins 3/4s full with batter. Cover the top with a layer of crumbs. Bake for 20 minutes.


Thanks for stopping by friends! Hope you love these muffins! Oh, hey, did you enter my fabulous *triple* giveaway yet? -Miriam 


  1. Rachel r says

    This recipe is awesome:),what other fruits could be used instead of peaches?…..I never ate a peach and don’t I’d like it:/(even though I know there know to be delicious)

  2. says

    Btw, a tip for peeling peaches easily: Keep a small pot of boiling water on the stovetop. While it’s simmering, dump in peaches for 10 seconds. Rinse under cold running water and the skins will slip off like magic! I just did this when I made a peach compote and wow, it works wonders!

  3. Ruchiccio says

    Also, in regard to the non-dairy whipped topping, can I use milk instead? Does the topping need to be whipped beforehand?

  4. says

    I just made them. 20 minutes of bake time is not enough. A toothpick inserted in the center of the cupcake comes out very wet after 20 minutes. These have to bake longer than that.

  5. says

    Any suggestions or tips for storage? I made half a recipe of these so I got 12. It was way too much to eat in one binge so I put the rest on the counter for the next day. The crust got un-crispy pretty soon and the bottom got oily/soggy. After 2 days I put them in the fridge and it didn’t help matters. I can’t imagine freezing would have worked better. I kept them in a clear plastic container, the kind they sell muffins in.

  6. Dena says

    Made these last Friday with freshly picked peaches… Super delicious! I’m already looking forward to next summer when I can make them again. Thanks, and I love your blog :)

  7. Rachel says

    These look amazing, but I don’t have any peaches. Do you think I could use a different fruit instead, plums, maybe?


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