Go Back

Peach Kuchen Muffins

Peach kuchen muffins with a golden cinnamon-sugar crumble and tender, peach-studded centers. The batter is folded gently for soft texture, then baked until the tops turn lightly caramel-brown.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, German
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Peach Kuchen Muffins
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.5 cup unsalted butter melted and cooled; use cold butter cubes for the topping
  • 0.75 cup sour cream
  • 1 tsp pure vanilla extract
  • 1.5 cup fresh peaches peeled and diced
  • 0.33 cup all-purpose flour for the crumble topping
  • 0.25 cup granulated sugar for the crumble topping
  • 0.25 cup brown sugar packed for the crumble topping
  • 0.5 tsp ground cinnamon for the crumble topping
  • 3 tbsp unsalted butter cold and cubed for the crumble topping

Equipment

  • 1 sheet pan

Method
 

Prep and make crumble topping
  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well with butter to prevent sticking.
  2. In a small bowl, mix 1/3 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar (packed), and 1/2 tsp cinnamon.
  3. Add cold butter cubes and rub with fingertips until coarse, pea-sized crumbs form, then refrigerate while you make the batter so the topping stays crumbly.
Mix muffin batter
  1. In a large bowl, whisk 2 cups flour, baking powder, baking soda, salt, and 1 tsp cinnamon evenly.
  2. In a separate bowl, whisk granulated sugar, eggs, melted and cooled butter, sour cream, and vanilla until smooth and well combined.
  3. Pour the wet mixture into the dry mixture and fold gently with a spatula until just combined, leaving small lumps and avoiding overmixing for a tender crumb.
  4. Fold in the diced peaches carefully, distributing them evenly throughout the batter so every muffin has fruit.
Fill, top, and bake
  1. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full for proper rise.
  2. Sprinkle the cold crumble topping generously over each muffin so you get a golden top crust.
  3. Bake for 20–24 minutes at 375°F (190°C) until the tops are golden and a toothpick inserted in the center comes out clean.
Cool and serve
  1. Let the muffins cool in the pan for 5 minutes so they set enough to transfer.
  2. Transfer to a wire rack and serve warm or at room temperature for best flavor and texture.

Notes

To keep the crumble from melting, chill the topping while the batter is mixed, and don’t overmix once the wet ingredients meet the dry. Store muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Freezing is yes—freeze cooled muffins up to 2 months and thaw at room temperature. For a lower-sugar swap, use part granulated sugar with an equal amount of your preferred granulated sweetener blend that bakes like sugar.