🍂 Recipe Spotlight: Cinnamon-Peach Crumble Muffins — Where Summer Sweet Meets Fall Spice

As the heat of summer starts to soften into cooler mornings and golden afternoons, my kitchen starts to shift too. The peaches are still juicy, but my cinnamon jar is creeping closer to the counter. It’s that in-between moment—when your flip-flops and your favorite flannel are both on standby.

And that’s exactly the energy these Cinnamon-Peach Crumble Muffins bring to the table.

They're a little sun-kissed and a little sweater-weather. Fresh diced peaches folded into a tender high-altitude vanilla batter, warm cinnamon woven throughout, and topped with a buttery brown sugar crumble that melts just slightly into the top as it bakes. Cozy meets bright, simple meets soul-soothing.

Whether you're packing up for a hike, filling the house with the scent of something sweet, or just craving a muffin that feels like a deep breath, these little beauties are here for it.

Why I Love Them:

• Perfect for high altitude (tested and true!)

• Make-ahead friendly—freeze beautifully

• Kids love them, adults hoard them

• Great for farmer’s market peaches or that last-minute grocery haul

🍑 Cinnamon-Peach Crumble Muffins

Perfect for late summer into fall – tested at 8,000+ ft

🧁 Muffin Batter

Ingredients:

• 1 ¾ cups all-purpose flour

• ¾ cup granulated sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• ½ cup vegetable oil (or melted butter)

• ¾ cup buttermilk (or use plant milk + 1 tsp vinegar for dairy-free)

• 2 large eggs

• 1 tsp vanilla extract

• 1 ¼ cups peeled, diced fresh peaches (about 2 medium peaches)

🍯 Cinnamon Crumble Topping

Ingredients:

• ⅓ cup brown sugar

• ⅓ cup flour

• 1 tsp cinnamon

• ¼ tsp salt

• 3 tbsp cold butter or plant-based butter, cubed

📋 Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.

2. Make the crumble topping: In a small bowl, mix the brown sugar, flour, cinnamon, and salt. Cut in the cold butter with a fork until crumbly. Set aside.

3. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.

4. Mix wet ingredients: In a separate bowl, whisk oil, buttermilk, eggs, and vanilla.

5. Combine: Pour wet into dry and stir gently just until combined. Fold in the diced peaches. Don’t overmix.

6. Scoop and top: Fill muffin cups about ¾ full. Sprinkle each generously with crumble topping.

7. Bake at 375°F for 20–24 minutes, or until a toothpick comes out clean and tops are golden brown.

8. Cool: Let muffins sit in the tin for 5 minutes, then move to a wire rack to finish cooling. Enjoy warm or at room temp!

🌄 High Altitude Tips (6,500–9,000 ft):

• No flour adjustment needed here!

• Buttermilk gives extra moisture to combat dryness.

• You can add a splash more buttermilk if your batter looks stiff.