Peach Brown Betty Muffins

You. You, person who is reading this right now. This is your fault. I’m now currently reflecting on my sad life, because I’ve been sitting at my computer trying to think of something to write about for the last hour. Then I realized I have been super boring lately and have accomplished and experienced next to nothing in the last few weeks, thus giving me nothing to write about. I mean, my dog has an inflamed pelvis and has been taking an antibiotic that makes her act like she is possessed by a demon spirit. She won’t eat her dinner, but is happy to eat everything I’ve been making for my dinner this week. She gobbled up those Peppered Steaks with Roasted Garlic Butter that I shared with you a few days ago. And she rather enjoyed these Peach Brown Betty Muffins. I fashioned these muffins after a dessert called the brown betty. A brown betty is traditionally made by baking fruit with a sweet and crumbly brown sugar mixture. I bake tender buttermilk muffins packed with bits of fresh yellow peaches and top each muffin with a generous amount of brown sugar, rolled oat, and cinnamon streusel.

Tip: Try to find firm peaches for this recipe. I like to use a vegetable peeler to peel the peaches, rather than blanch them like some will suggest. You want to keep the peaches as firm as possible since they will be baked into the muffins. Blanching the peaches, even just for a minute or so, can make them mushy.

Fresh peach and buttermilk muffins topped with a crumbly cinnamon-brown sugar streusel

Prep time
15 mins

Cook time
30 mins

Total time
45 mins

Makes 16 muffins


For the Topping

  • ¾ stick unsalted butter, melted
  • ¾ cup packed brown sugar
  • ½ cup all-purpose flour
  • ¼ cup rolled oats
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon kosher salt

For the Muffins

  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups packed brown sugar
  • ? cup vegetable oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 3 large firm peaches, peeled, cored, and diced


For the Topping

1. Stir together the butter, brown sugar, flour, rolled oats, cinnamon, and salt in a small bowl to combine. Set aside.

For the Muffins

1. Preheat the oven to 325°F. Line 16 muffin cups with paper liners.

2. Whisk together the flour, baking soda, and salt in a medium bowl.

3. Beat the brown sugar and vegetable oil in the bowl of an electric mixer on medium speed for about 2 minutes, until light and fluffy. Add the egg and vanilla extract and mix until well combined. With the mixer on low speed, add the flour mixture and buttermilk alternately to the batter, beginning and ending with the flour mixture. Fold in the peaches.

4. Using an ice cream scoop, scoop the batter into the muffin cups. Distribute the topping evenly over the batter. Bake for about 30 minutes, until a cake tester comes out clean and the top is golden brown. Remove from the oven and let cool for 10 minutes. Transfer the muffins to a wire rack and let cool completely.

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