Peach Coffee Cake Muffins - These peach coffee cake muffins bake up soft and fluffy with juicy pockets of fruit and a buttery cinnamon crumb on top. Each bite balances tender cake, sweet peaches, and a lightly crisp streusel that adds texture without overpowering the muffin. The flavor leans comforting and not overly sweet, making them work just as well for breakfast as they do for dessert. This is an easy brunch recipe that highlights seasonal fruit, looks bakery-style, and stays moist for days.

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Peach Coffee Cake Muffins - This recipe works because it treats muffins like a quick cake rather than dense bread. After testing versions with too much flour or overmixed batter, the muffins baked up tight and dry instead of soft and tender. The fix was technique over complexity: whisk the dry ingredients separately, then fold gently into the wet mixture just until combined so the gluten stays relaxed. Using oil along with a small amount of butter keeps the crumb moist even after cooling, while sour cream adds richness and tenderness without heaviness. Fresh peaches are folded in last so they stay intact and create juicy pockets instead of bleeding into the batter. For the crumb topping, cold butter is rubbed into sugar and flour until it forms uneven clumps; this creates a topping that bakes crisp on the surface while staying slightly sandy underneath. Baking at a slightly higher temperature for the first few minutes helps the muffins rise quickly, giving them domed tops before the crumb sets. This shows how basic ingredients create something special: a simple batter turns into a fruit breakfast bake that feels nostalgic, seasonal, and polished. The method is straightforward but delivers professional results because mixing, fat balance, and temperature are handled intentionally. This aligns with my focus on technique over complexity, where understanding how moisture, fat, and gentle folding work together guarantees tender muffins that perform well for brunch boards, potlucks, and everyday baking.

Dietary Notes

✓ Seasonal Fruit Baking
✓ Brunch and Breakfast Friendly
✓ Soft Crumb Texture
✓ Bakery-Style Muffins

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Why You'll Love This

Tender, Moist Crumb: Oil, sour cream, and gentle mixing keep the muffins soft instead of dry.
Juicy Fruit Pockets: Fresh peaches bake into sweet bursts that balance the cake.
Crisp Crumb Topping: A buttery streusel adds texture and classic coffee cake flavor.
Versatile Use: Works for breakfast, brunch, dessert, or make-ahead treats.

Peach Coffee Cake Muffins

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 10

🔥 Cook Time: 25min

🥨 Yield: 12

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1/2 cup neutral oil
1/2 cup sour cream
1 tsp vanilla extract
1 1/2 cups fresh peaches, diced
4 tbsp cold butter, cubed
1/3 cup brown sugar

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✏️

all-purpose flour Measure flour carefully so the muffins stay tender; too much flour can make the crumb dense and dry.
granulated sugar Granulated sugar sweetens evenly and supports browning without weighing down the batter.
baking powder Baking powder provides lift; check freshness to guarantee a proper rise.
baking soda A small amount helps browning and balances the acidity from sour cream.
ground cinnamon Cinnamon builds classic coffee cake aroma and warmth that complements peaches.
salt Salt sharpens sweetness and keeps the muffins from tasting flat.
eggs Eggs bind the batter and give structure so the muffins rise evenly.
neutral oil Oil keeps the muffins moist even after cooling, making them ideal for make-ahead baking.
sour cream Sour cream adds fat and acidity, which keeps the crumb tender and soft.
vanilla extract Vanilla rounds out the fruit and spice flavors for a balanced finish.
fresh peaches, diced Use ripe but firm peaches so they bake into juicy pockets without breaking down completely.
cold butter, cubed Cold butter in the crumb topping creates crisp, uneven clumps that bake up crunchy.
brown sugar Brown sugar adds moisture and caramel notes that deepen the crumb topping flavor.

list_alt Instructions

1

Step 1: Preheat the oven to 400°F and line a muffin tin with liners - starting hot encourages a quick rise for domed tops.
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Step 2: Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl until evenly combined - even distribution guarantees consistent texture.
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Step 3: In a separate bowl, whisk eggs, oil, sour cream, and vanilla until smooth - combining wet ingredients first prevents overmixing later.
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Step 4: Fold the dry ingredients into the wet mixture gently just until no dry streaks remain - gentle folding keeps the crumb soft and fluffy.
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Step 5: Gently fold in the diced peaches until evenly distributed - adding fruit last keeps it intact and juicy.
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Step 6: Rub cold butter into brown sugar and a spoonful of flour until crumbly - cold butter creates a crisp, bakery-style topping.
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Step 7: Divide batter into muffin cups and sprinkle generously with crumb topping - even topping gives consistent crunch.
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Step 8: Bake 5 minutes at 400°F, then reduce to 350°F and bake 18–20 minutes until a toothpick comes out clean - the temperature shift guarantees rise without drying.
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Step 9: Cool muffins in the pan 10 minutes before transferring to a rack - brief cooling helps them set without becoming dense.

Nutrition Facts

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Calories 290

Protein 5g

Carbs 38g

Fiber 2g

Sugar 19g

Fat 14g

Sodium 320mg

Potassium N/A

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Serving Suggestions

Serve these muffins slightly warm or at room temperature so the crumb stays soft and the peach flavor is most pronounced. For presentation, arrange them on a platter with a few visible peach pieces on top and a dusting of powdered sugar if desired. They pair well with coffee, tea, or a simple yogurt bowl for brunch. If serving for a gathering, cut one muffin in half and place it on the platter to show the tender interior and fruit pockets, which makes them especially appealing.

How to Store?

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in a 300°F oven or microwave for a few seconds to refresh the crumb. These muffins freeze well: wrap individually and freeze for up to 2 months, then thaw at room temperature or warm gently. For make-ahead baking, prepare and refrigerate the crumb topping a day in advance so assembly is quick.

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