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Peach Oat-Crumb Muffins

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Laura Doerr


  • 1/2 cup sugar
  • 1/2 cup melted butter cooled to room temp
  • 1/4 cup milk
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 2 peaches peeled, diced

Oat Crumble

  • 1/4 cup old fashioned oats
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp melted butter


  1. Preheat oven to 400 degrees, and grease or line a 12 cup muffin pan.

  2. In a medium bowl, combine the oat topping ingredients together and stir to combine, set aside.

  3. In a large bowl whisk together the sugar, cooled melted butter, egg, milk, and vanilla extract together.

  4. In a separate bowl, whisk together the flour, baking powder, and salt together.

  5. Gently stir the dry ingredients into the wet just until combined. Gently fold in the peeled, chopped peaches. Scoop evenly into the muffin tins. Spoon oat crumb topping onto each muffin and press down lightly. Bake for 19-21 minutes or until a toothpick comes out clean.

Recipe Notes

I love to serve mine warm with butter and honey. They would also be a really yummy dessert served with a scoop of vanilla ice cream!