These Peach Crumb Cake Muffins are not only a cake but also offer a cobbler like center.  Serve these muffins at your next brunch, Easter morning, Mother’s Day or make them for a bake sale.  A spicy muffins filled with peaches with a nice crumb topping.

Lady Behind The Curtain - Peach Crumb Cake MuffinsLady Behind The Curtain - Peach Crumb Cake Muffins

I’m so excited I can have peach cobbler for breakfast without any guilt!  The perfect treat for out of town guests.

Lady Behind The Curtain - Peach Crumb Cake Muffins

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Peach Crumb Cake Muffins

Lady Behind The Curtain - Peach Crumb Cake Muffins


For the Muffins

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 21 ounce can peach pie filling

For the Crumb Topping

  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1/4 cup pecans, chopped
  • 1/4 teaspoon nutmeg


    For the Muffins:

    1. Preheat oven to 350 degrees.
    2. Fill muffin cups with 19 liners.
    3. Beat butter and sugar until creamy.
    4. Beat in eggs one at a time, mixing well after each addition.
    5. Add vanilla and combine.
    6. Add flour, baking powder,salt and cinnamon; beat well.
    7. Spoon 1 tablespoon of batter into each muffin cup. Dough will be thick.

    TIP: Have a small bowl with water to dip your fingers in to help smooth the dough. Dip fingers in water and spread dough to the edges of the muffin cup liner.

    1. Spoon some of the pie filling on top of the muffin batter.
    2. Add another tablespoon of batter on top of the peach pie filling. Dip fingers in water to spread the dough to the edges of the muffin cup liner. Use an off set spatula to smooth out the top.

    For the Crumb Topping:

    1. In a small bowl, combine sugar, flour, butter, pecans and nutmeg, until well mixed and crumbly. Sprinkle evenly over top of muffins.
    2. Bake 25 minutes.



    Peach Crumb Cake Muffins — 15 Comments

    1. The photos are simply gorgeous! These peachy muffins sound soo good and I like that you used those little holders, makes them that much cuter! Peach makes me think of summer and that makes me happy. Therefore these muffins totally make me happy 🙂

      I saw this post on the Tuesday Talent Show linky party. I’d love for you to check out a recipe I linked up too, it’s perfect for Pi Day tomorrow- it’s a traditional Polish Apple Pie called Szarlotka but with less sugar than original. Hope you have a great rest of your day, dear! 🙂

    2. Love this recipe! The cups are so cute. Gotta get some.
      You know, I’ve been coming across your posts all over the place today. 🙂
      So glad I found your site. Following, liking, pinning and featuring, too. Yes, I am featuring this post on my Wonderful Wednesday Blog Hop this week. Please be sure to stop by.

      Sinea from Ducks ‘n a Row

      • Hi Lynn, I think either of those fillings would be wonderful. I don’t think you would need to change anything. Thank you for visiting Lady Behind The Curtain 🙂

      • Hi Victoria, I found mine at The Dollar Tree. You can also get them at Michael’s They REALLY aren’t muffin/cupcake cups they are called party cups or nut cups. Thanks for visiting Lady Behind The Curtain 🙂

    3. Hello I want to make this recipe as a whole cake pie instead of muffins. How long do you suggest I bake it if I double the recipe?

      Thank you

      • Hi Krystal, I don’t know. I would suggest you start by baking it the normal amount of time for a cake. Test the cake with a toothpick, if you need to bake it longer check every 3 to 5 minutes with a toothpick. Sorry I wish I had a better answer! 🙂

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