Peach Muffins with Pecan Crumble

These muffins are fluffy and moist, and my goodness do they have the most delicious pecan crumble on top! It is the most delicious, buttery, and perfectly sweet + crunchy crumble that is truly the perfect addition to the peach flavor. If you haven’t tried putting fresh peaches into muffins yet, then this is your sign to do it! It is life-changing, and I will definitely be craving these over blueberry muffins from now on (just kidding, I will always love blueberry muffins!). These Peach Muffins with Pecan Crumble are easy, healthy, and delicious.

Nutritional benefits of this recipe

• Peaches are a fantastic source of vitamins and minerals, such as vitamin A, Vitamin C, and potassium. They are also rich in antioxidants such as beta-carotene and lutein, which help protect cells from damage and reduce the risk of chronic diseases.
• We’re using natural sweeteners in this recipe: Coconut sugar and honey. These sweeteners are natural, unrefined, and generally lower-glycemic compared to refined sugars. 
• I’m a big believer in high-quality flour. I use Sunrise Flour Mill for all my baking because it’s non-GMO, unbleached, properly grown, properly milled, and organic. Wheat products in America are highly sprayed with Glyphosate which is shown to wreak havoc on our gut microbiome. Properly grown and prepped wheat products are not inflammatory, are easier to digest, and are actually nutrient-dense.

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Ingredients for Peach Muffins with Pecan Crumble

White flour – I love Sunrise Flour Mill!

Avocado oil

Milk of choice

Eggs

Coconut sugar

Pecans – for the pecan crumble

Butter – for the pecan crumble

Baking soda

Baking powder

Salt

Vanilla extract

How for Peach Muffins with Pecan Crumble

1. Preheat the oven to 375ºF and line a muffin tin with tulip muffin liners. This recipe makes bigger muffins than most recipes – so the tulip liners give more room for the muffin mixture. If using regular liners, then you will probably fill them to the top (which would still turn out delicious- but they’ll expand a lot in the oven) or you may need to make an extra muffin.
2. Dice the peaches and set aside.
3. In a small bowl, mix together the crumble topping with a fork until it forms a crumb.
4. In a medium bowl, mix together the flour, coconut sugar, baking powder, baking soda, and salt. Set aside.
5. In a large bowl, whisk together the avocado oil, milk, eggs, honey, and vanilla extract. Add the dry ingredients and mix until combine, but do not over-mix.
6. Fold in the diced peaches. Scoop the batter into the tulip muffin liners and top with a spoonful of the pecan crumble.
7. Bake for 22-25 minutes, until a toothpick inserted into the middle comes out clean. Mine took 25 minutes, but I used a stainless steel muffin pan which may take longer than aluminum.

Modifications

• Use any other fruit in place of the peaches – and adjust the amount as needed depending on the fruit and how much you want in the muffins.
• You can omit the pecan crumble if you want the muffins lighter. Or you can just add some chopped pecans into the batter instead of making the crumble on top if you want.
• Add some cinnamon or nutmeg to the batter for a little bit of warm flavor.

Other peach recipes you’ll love

Peach Ice Cream with Maple Caramel Sauce

Peach Avocado Salsa

I hope you love these Peach Muffins with Pecan Crumble! Please be sure to leave a comment and rating if you give them a try. I would love to know how they turn out for you!

Peach Muffins with Pecan Crumble

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• Author: Christine Manes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 large muffins 1x
• Category: dessert, snack
• Method: oven

Ingredients

Scale 1x2x3x

2 cups organic peaches, diced (2–3 peaches)

Wet:

1 cup grass-fed milk – I used 2% milk by Kalona Supernatural!

1/2 cup avocado oil (or melted and cooled coconut oil or grass-fed butter)

2 large eggs

1 Tbsp honey (21g)

1 tsp vanilla extract

Dry:

2 cups white flour, spooned and leveled (282g)

1/2 rounded cup coconut sugar (90g)

1 1/2 tsp baking powder (6g)

1/2 tsp baking soda (3g)

1/2 tsp salt (3g)

Pecan Crumble

2/3 cup flour (90g)

1/2 cup finely chopped pecans (50g)

1/3 rounded cup coconut sugar (65g)

4 1/2 Tbsp butter, melted (63g)

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Instructions

1. Preheat the oven to 375ºF and line a muffin tin with tulip muffin liners. This recipe makes bigger muffins than most recipes – so the tulip liners give more room for the muffin mixture. If using regular liners, then you will probably fill them to the top (which would still turn out delicious- but they’ll expand a lot in the oven) or you may need to make an extra muffin.
2. Dice the peaches and set aside.
3. In a small bowl, mix together the crumble topping with a fork until it forms a crumb.
4. In a large bowl, whisk together the avocado oil, milk, eggs, honey, and vanilla extract. Set aside.
5. In a medium bowl, mix together the flour, coconut sugar, baking powder, baking soda, and salt. 
6. Add the dry ingredients to the wet and mix until combined, but do not over-mix.
7. Fold in the diced peaches. Scoop the batter into the tulip muffin liners and top with a spoonful of the pecan crumble.
8. Bake for 22-25 minutes, until a toothpick inserted into the middle comes out clean. Mine took 25 minutes, but I also use a stainless steel muffin pan which may take more time than aluminum.

Equipment

Tulip Muffin Liners (unbleached)

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