Mini Peach Crumb Muffins | The Peach Truck

It was my birthday recently and my aunt gifted me the best thing ever … a 25lb box of fresh Georgia Peaches from The Peach Truck! I mean, there might be an expectation that I make her a myriad of peach desserts, but I think that’s reasonable.

If you live in Tennessee, Kentucky, Ohio, Indiana, Pennsylvania, Michigan, Texas, & Florida – check out their tour dates to get some fresh peaches straight from The Peach Truck.

My immediate thought when I was gifted these glorious Georgia peaches was to make some peach muffins. I just made some chocolate chip banana bread muffins so I guess I’m on a muffin kick. I’m definitely not mad about it though.

Coincidentally, my sister bought me a mini muffin silicone pan and it’s a game changer. I’ve always hated using liners for muffins because I feel like you lose so much of the muffin but with the silicone one – they pop right out!

My muffin pan only holds 24 mini muffins so I also made 5 regular sized muffins. Mostly because I was too lazy to wait to fill my mini muffin pan again. But, this recipe should make just about a dozen regular sized peach crumb muffins too if that’s more your fancy.

Now, I call these cute mini muffins peach crumb muffins but you could call them peach pie muffins or even peach streusel muffins. No matter the name, they are still all super tasty and delicious.

These ingredients and kitchen tools will help you make the most perfect mini peach crumb muffins!

• The Peach Truck Peaches
• Silicone Mini Muffin Pan (this is a GAME changer)
• Pyrex Glass Measuring Cup
• Cooling Rack

If you love this recipe on The Beard and The Baker, you’ll probably love these ones too.

• Chocolate Chip Banana Bread Muffins
• Lavender Lemon Muffins
• Yogurt Parfaits with Homemade Granola

Mini Peach Crumb Muffins

Fresh Georgia peaches from The Peach Truck make everything better! These mini peach muffins have a crumb topping that make them a family crowd pleaser.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 36 mini muffins

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

Mini Peach Muffins

• 1 1/2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter melted and cooled
• 1/4 cup milk room temperature
• 1 egg room temperature
• 1 teaspoon Rodelle vanilla extract
• 1 cup roughly chopped peaches fresh, frozen or well drained canned
• 1 teaspoon lemon juice

Crumb Topping

• 1/3 cup brown sugar
• 1/4 cup flour
• 1 teaspoon cinnamon
• 2 Tablespoons butter melted

Method

 

Mini Peach Muffins

1. Preheat oven to 400 degrees F. If using a non-silicone muffin pan – grease or put in muffin liners. Set aside.
2. If using fresh peaches, prepare first. Place peaches in boiling water for 1 minute then immediately drop in bowl of very cold ice water for 1 minute. Remove from water to peel peaches, skin should fall off easily. Then, chop around pit and roughly chop peaches. Add lemon juice to peaches in a bowl and set aside.
3. In a large bowl mix the flour, sugar, baking powder, cinnamon and salt together. Whisk until combined. Set aside.
4. In a separate bowl, add the melted butter, milk, vanilla extract and egg. Whisk until combined.
5. Add milk/egg mixture to the flour mixture and fold together until combined. Add the peaches to the batter and fold until just combined with no dry spots.
6. Fill your mini muffin pan with batter and then sprinkle with crumb topping. Bake for 13-15 minutes. Remove from muffin pan and cool on cooling rack then enjoy!

Crumb Topping

1. Add all ingredients to a small bowl. Combine with a fork until crumbly and combined. Set aside until ready to top muffins.

Notes

Recipe adapted from Bunny’s Warm Oven.