Why You’ll Love This Recipe

I love this recipe because it comes together fast, uses everyday ingredients, and tastes like something I’d pick up from a bakery. The muffins bake up tender and moist, and the crumble topping adds sweetness and texture without overpowering the fruit. Whether I stick with peaches and currants or swap in berries, apples, or cherries, the muffins always turn out beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter, melted and cooled slightly
1 egg, lightly beaten
2/3 cup milk
1 teaspoon vanilla extract
1 peach, peeled, cored, and cut to 1/4-inch pieces
3/4 cup red currant, fresh or frozen

For the crumble:
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
pinch of salt
1/4 cup unsalted butter, melted
1 teaspoon maple syrup

Directions

I begin by preheating my oven to 400°F and either greasing a muffin tin or lining it with paper liners.

To make the crumble topping, I mix the sugar, flour, cinnamon, and salt in a small bowl. I add the melted butter and maple syrup, stirring with a fork until the mixture resembles coarse sand. I refrigerate it so it firms slightly while I prepare the muffins.

In a medium bowl, I whisk together the flour, sugar, salt, and baking powder. In a separate bowl, I combine the melted butter, milk, vanilla extract, and lightly beaten egg. I pour the wet ingredients into the dry and mix just until combined.

I gently fold in the peach pieces and most of the currants, keeping a few aside for sprinkling. I fill the muffin cups almost to the top, then add a generous amount of the crumble topping and scatter the remaining currants over each muffin.

I bake the muffins for 20–25 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean. I let them cool in the pan briefly before transferring them to a rack.

Servings and Timing

This recipe makes about 12 muffins.
Timing:
– 15 minutes prep
– 20–25 minutes baking
Total: about 35–40 minutes.

Variations

I sometimes swap the peaches for nectarines or apricots. If I don’t have currants, I use raspberries, blueberries, or chopped strawberries. A pinch of cardamom in the crumble gives the muffins an elevated flavor. I also like adding a tablespoon of lemon zest to brighten the batter.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. They freeze well, so I often wrap them individually and thaw as needed. To reheat, I warm them in a 300°F oven for 5–7 minutes to bring back the fresh-baked texture.

FAQs

Can I use canned peaches?

Yes, I drain them well before using.

Can I use frozen fruit?

Yes, I fold it in straight from the freezer without thawing.

Why is my batter thick?

It’s supposed to be thick so the fruit doesn’t sink.

Can I reduce the sugar?

Yes, I cut 1/4 cup from the batter without issue.

What if the crumble looks too wet?

I add a teaspoon more flour until it looks sandy.

Can I use whole wheat flour?

Half whole wheat and half all-purpose works well.

Can I add nuts?

Yes, chopped pecans or almonds are great in the crumble.

How do I prevent soggy bottoms?

I cool the muffins on a rack to release steam.

Can I make jumbo muffins?

Yes, I bake them for 25–30 minutes.

Can I add spices to the batter?

Yes, cinnamon, nutmeg, or ginger all work nicely.

Conclusion

I love making these Peach Currant Crumble Top Muffins on cozy mornings because they’re simple, fragrant, and bursting with fruit. The tender crumb, juicy bites of peach, tart pops of currant, and buttery topping come together to create a muffin that feels special without requiring much effort. Whether I’m baking for myself or sharing with friends, these always disappear fast.