Blackberry Peach Coffee Cake Muffins Recipe with Streusel

These blackberry peach coffee cake muffins are quick and easy to make and taste fantastic with lots of fruit and a tasty brown sugar streusel! The perfect treat with your morning coffee!

Blackberry peach coffee cake muffins are an ideal breakfast or snack to enjoy with coffee. They’re quick to prepare, full of fresh fruit flavor, and topped with a buttery brown sugar streusel.

These muffins are packed with peaches and blackberries—fresh or frozen works well—and feature a pecan and brown sugar streusel both in the middle of the muffin and on top for added texture and sweetness.

They do take a few extra minutes compared with the simplest muffin recipes because of the fruit prep and the layered streusel, but the hands-on time is still short and the results are well worth it.

Preparing the fruit—peeling and dicing peaches or halving large blackberries—takes a couple of minutes. Filling the muffin cups takes a little longer because you layer batter and streusel: half the batter, a sprinkle of streusel, the rest of the batter, and a final sprinkle on top.

When baked, the muffins are soft and tender, full of juicy fruit and a pleasant crunch from the pecan streusel. They’re a satisfying treat for breakfast, brunch, or an afternoon snack.

Why is it called a coffee cake muffin?

They’re called coffee cake muffins because they combine the convenience of muffins with the flavor profile of a coffee cake. Coffee cake typically includes a tender, moist crumb and a streusel or crumb topping—qualities these muffins share. The brown sugar pecan streusel layered in and atop the muffins gives them that familiar coffee cake character and makes them perfect to serve with a cup of coffee.

blackberries and peaches for coffee cake muffins

Should peaches be peeled for muffins?

Peeling peaches is optional and comes down to personal preference. The skin is edible, but in baked goods it can sometimes be slightly tough or create an uneven texture. For a smoother crumb and more consistent texture, I usually peel the peaches before dicing them. If you don’t mind the skin, leave it on to save prep time.

What is the best way to peel peaches?

If peaches are slightly firm, a vegetable peeler or paring knife works fine. For very ripe peaches, blanching is easiest: cut a small “X” in the bottom of each peach, plunge them into boiling water for about 30 seconds, then transfer to ice water. The skins should slip off easily. For small quantities, a quick paring knife peel is often the fastest method, though a bit messier.

unbaked coffee cake muffins with peaches and blackberries

How to make Blackberry Peach Coffee Cake Muffins:

Use a small cookie scoop (about 1.5 tablespoons) to portion batter. Add one scoop to each muffin cup, sprinkle streusel, add another scoop of batter, then top with more streusel. Spread batter if needed to fill cups evenly.
If you prefer nut-free muffins, omit the pecans from the streusel.
Fresh or frozen fruit both work. If using frozen fruit, stir it into the dry ingredients without thawing; expect more color bleed from frozen blackberries than from fresh.

More muffin ideas

Strawberry Banana Muffins
Peach Muffins with Crumb Topping
Easy Blueberry Muffins
Glazed Chocolate Orange Muffins
Chocolate Chip Pumpkin Muffins

blackberry peach muffins with a coffee cake streusel

Yield: 12 muffins

Blackberry Peach Coffee Cake Muffins

These blackberry peach coffee cake muffins are quick and easy to make and taste fantastic with lots of fruit and a tasty brown sugar streusel!

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Ingredients

For the streusel topping:

1/4 cup brown sugar
1/4 cup pecans, chopped
1/2 teaspoon cinnamon

For the muffins:

1/2 cup granulated sugar
1/2 cup canola oil
2 large eggs
1 cup plain yogurt
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup peaches, peeled and diced
1 cup blackberries, cut in half if large

Instructions

Preheat the oven to 375°F. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
In a small bowl, stir together the brown sugar, pecans and cinnamon for the topping. Set aside.
In another bowl, whisk together the granulated sugar, canola oil, eggs, yogurt and vanilla until smooth.
In a separate bowl, combine the flour, baking powder and baking soda.
Add the peaches and blackberries to the flour mixture and toss lightly so the fruit is coated.
Pour the wet ingredients into the dry and stir until just combined; do not overmix.
Place about 1.5 tablespoons of batter into each muffin cup, using roughly half the batter.
Sprinkle about 1 teaspoon of the topping mixture over the batter in each cup.
Add another scoop of batter to each cup, dividing the remaining batter among the 12 cups.
Sprinkle the remaining topping evenly across the muffins.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.