High altitude peach crumble muffins, with a hint of spices and tart rhubarb, and buttery brown sugar streusel topping. These peach rhubarb muffins are easy to make, and delicious warm from the oven with softened butter.
You might also love these high altitude recipes for morning glory muffins, pumpkin pecan muffins, and spiced pear crumble muffins.
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Why You’ll Love This Recipe
Easy to Make. These peach muffins with streusel topping come together quickly, with standard pantry ingredients and no mixer needed.
So Much Flavor. A little chopped rhubarb adds a nice tartness to complement the peaches, along with some cinnamon and ginger for spice.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Flour. All-purpose flour adds structure and strength to both the topping and the muffin batter.
- Salt. Balances the sweetness.
- Spices. You’ll need baking soda (leavening agent), as well as vanilla extract, ground cinnamon and ground ginger for flavor.
- Sugar. Use light brown sugar in both the crumble topping and the muffins for sweetness.
- Eggs. Adds moisture and strength.
- Sour Cream. Adds moisture and acidity for a tender texture.
- Butter. Adds flavor and moisture.
- Peaches + Rhubarb. I used a combination of peaches and rhubarb for a sweet, slightly tart flavor, but you can use just peaches, if preferred. If using frozen peaches, let them thaw first, and drain any excess liquid.
Instructions
Muffins
- Preheat the oven to 425 F, and position a rack in the center of the oven. Line a standard muffin pan with 12 paper liners. Lightly spray the papers and the top of the pan with non-stick baking spray.
- In a bowl, whisk together the flour, salt, baking soda, cinnamon and ginger.
- Separately, whisk together the brown sugar, eggs, sour cream, melted butter and vanilla.
- Add the wet ingredients and the diced peaches and rhubarb to the dry ingredients, and use a spatula to stir everything together, just until moistened.
- Divide the batter between the muffin cups, filling them full.
Crumb Topping
- In a bowl, stir together the flour, brown sugar and salt. Add the melted butter, and stir until moistened and crumbly.
- Spoon the crumble on top of the batter. It may seem like too much crumble, but it’s not. Just heap it on, and gently press it into the batter.
- When you put the muffins in the oven, immediately turn the temperature down from 425 F to 375 F. Bake the muffins for about 22-25 minutes, until a toothpick or cake tester comes out clean.
- Cool the muffins in the pan for 2 minutes, then gently lift them out and let them cool on a cooling rack for 5-10 minutes.
- Enjoy the muffins warm, with softened butter.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Leftover muffins should be cooled completely, then stored in an airtight container at room temperature for up to 2 days. The muffins are moist, so the crumb topping will soften on the leftover muffins.
Yes, just replace the rhubarb with the same amount of chopped peaches.
Peeling the peaches first isn’t necessary, unless that’s your preference.
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High Altitude Peach Rhubarb Crumble Muffins
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Standard-Sized Muffin Pan
Ingredients
Muffins
- 1 ¾ cups all-purpose flour, fluffed, spooned and leveled
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp baking soda
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ cup light brown sugar, lightly packed
- 2 large eggs
- 1 cup sour cream
- ¼ cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 ½ cups diced peaches
- ½ cup diced rhubarb
Crumb Topping
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ¾ cup light brown sugar, lightly packed
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 6 tbsp unsalted butter, melted
Instructions
Muffins
- Preheat the oven to 425 F, and position a rack in the center of the oven. Line a standard muffin pan with 12 paper liners. Lightly spray the papers and the top of the pan with non-stick baking spray.
- In a bowl, whisk together the flour, salt, baking soda, cinnamon and ginger.
- Separately, whisk together the brown sugar, eggs, sour cream, melted butter and vanilla.
- Add the wet ingredients and the diced peaches and rhubarb to the dry ingredients, and use a spatula to stir everything together, just until moistened.
- Divide the batter between the muffin cups, filling them full.
Crumb Topping
- In a bowl, stir together the flour, brown sugar and salt. Add the melted butter, and stir until moistened and crumbly.
- Spoon the crumble on top of the batter. It may seem like too much crumble, but it's not. Just heap it on, and gently press it into the batter.
- When you put the muffins in the oven, immediately turn the temperature down from 425 F to 375 F. Bake the muffins for about 22-25 minutes, until a toothpick or cake tester comes out clean.
- Cool the muffins in the pan for 2 minutes, then gently lift them out and let them cool on a cooling rack for 5-10 minutes.
- Enjoy the muffins warm, with softened butter.
Notes
- Leftover muffins should be cooled completely, then stored in an airtight container at room temperature for up to 2 days. The muffins are moist, so the crumb topping will soften on the leftover muffins.
I hope you love this recipe as much as we do!