Peaches are one of my absolute favorite fruits. In fact, I’ll admit it — I’m a bit picky when it comes to fruit. I’ve never been a fan of apples, pears, melon of any kind, or berries. Growing up, my lunch box always held an orange, peach, plum, or banana, and fruit salad was firmly in the “no thank you” category. To this day, if there’s pineapple in the bowl, I’m picking it out… or passing altogether.
Ironically, cooked fruit in baked goods was usually fine. Something about the softened texture made it more passable — even blueberry muffins got a hall pass. But peaches? Peaches I will eat any way I can get them. There’s just something about that juicy, fragrant flesh that I start to crave the moment they show up in stores, which is exactly what inspired this week’s bake.
So it seemed like the perfect time to whip up a batch of Peach & Brown Butter Crumb Muffins — tender, fragrant, and topped with a buttery crumble that makes the whole kitchen smell like summer. These muffins freeze beautifully, so I’ll be stashing them away for those inevitable mid‑July peach cravings.
This recipe makes 14 muffins, which is admittedly an odd count, but I’ve come to love it. The extra batter and crumble make the perfect little mini loaf, just right for sharing with a friend over a cup of tea or coffee. If you go the mini‑loaf route, simply add a few extra minutes to the bake time and enjoy the coziest little breakfast treat.
Thanks for spending a little time in the kitchen with me today. May your week be filled with good bakes, cozy quilts, and small moments that feel like home. And if you make these muffins, I’d love to see them — share your bake on Facebook with #thequiltedbakery.
