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Peach Crumble Muffins

  • Author: Cupcake from Brown Sugar
  • Total Time: 40 mins
  • Yield: 24 1x


  • 3 c. flour
  • 4 tsp.baking powder
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 2 large eggs, at room temperature
  • 1/2 c. granulated sugar
  • 1/2 c. light brown sugar
  • 1 c. buttermilk, at room temperature
  • ½ c. canola or vegetable oil
  • 12 tsp. vanilla extract
  • 1 lb. frozen peach, unthawed & divided
  • 2 tbsp. bourbon
  • 1/3 c. sugar
  • 1/3 c. brown sugar
  • 1/2 tsp. salt
  • 1 1/2 c. flour
  • 1 stick butter, melted


  1. Preheat oven to 350 Degree and line cupcake tins with cupcake/muffin liners. Set aside.
  2. To make the crumble: Whisk together the sugars, salt and pour in the melted butter. Sprinkle the flour and stir until course crumbs begin to form. Set the crumb mixture aside.
  3. In one bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate bowl combine the eggs, both sugars, buttermilk, oil, and vanilla extract. Combine the wet ingredients with the dry ingredients and stir until well combine.
  4. Take 3/4 cup of the peaches and puree in a blender with the bourbon until smooth. Fold in the pureed peaches into the muffin batter. Take the remaining peaches and give them a rough chop until their are small enough to eat. Fold in the peaches. Sprinkle about 1 tablespoon of crumbs on top of each muffin.
  5. Use an ice cream scooper and scoop into muffin tins. Bake for 20-25 minutes
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Breakfast