Description
Delicious Peach Streusel Muffins that are perfect for breakfast or a snack, loaded with fresh peaches and topped with a crumbly streusel.
Ingredients
Scale
- 1/3 cup (67g) packed light or dark brown sugar
- 1 tablespoon (15g) granulated sugar
- 1/21/2 teaspoon ground cinnamon
- 1/4 cup (4 tablespoons; 56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour (spooned & leveled)
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 11/2 teaspoon baking soda
- 11/2 teaspoon baking powder
- 1/21/2 teaspoon ground cinnamon
- 1/81/2 teaspoon ground allspice
- 1/21/2 teaspoon salt
- 1/2 cup (8 tablespoons; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) plain yogurt or sour cream, at room temperature
- 21/2 teaspoons pure vanilla extract
- 2 tablespoons (30ml) milk, at room temperature
- 1 and 3/4 cups (300–320g) peeled chopped peaches (about 3 peaches)
- 1 cup (120g) confectioners’ sugar
- 3 tablespoons (45ml) heavy cream (or milk for a thinner consistency)
- 1/21/2 teaspoon pure vanilla extract
Instructions
- Mix the Streusel Topping: Start by combining 1/4 cup (30g) of flour, 1/3 cup (67g) of packed brown sugar, 1/21/2 teaspoon ground cinnamon, and 4 tablespoons (56g) of melted unsalted butter in a bowl. Use your fingers to mix it until it feels crumbly. Be careful not to over-mix, or you won’t achieve that nice crumbly texture.
- Preheat the Oven: Preheat your oven to 375 degrees F, ensuring it’s nice and hot. You’ll want that warm air circulating to help the muffins rise beautifully.
- Prepare the Muffin Batter: In a separate bowl, whisk together 2 cups (240g) of all-purpose flour, 11/2 teaspoon baking soda, 11/2 teaspoon baking powder, 1/21/2 teaspoon ground cinnamon, 1/81/2 teaspoon ground allspice, and 1/21/2 teaspoon salt. Then, incorporate 1/2 cup (113g) of softened unsalted butter, 1/2 cup (100g) packed brown sugar, 1/4 cup (50g) granulated sugar, 2 large eggs, 1/2 cup (120g) plain yogurt or sour cream, 21/2 teaspoons pure vanilla extract, and 2 tablespoons (30ml) of milk until just combined. The batter should be thick and not too smooth.
- Fold in the Peaches: Gently fold in the 1 and 3/4 cups (300–320g) of peeled chopped peaches, ensuring they are evenly distributed throughout the batter.
- Fill the Muffin Tins: Spoon the batter into your prepared muffin tins, filling them all the way to the top to ensure tall muffin tops.
- Add the Streusel Topping: Sprinkle the prepared streusel topping generously over each muffin before baking.
- Bake to Perfection: Pop the muffins in the oven and bake them at 375 degrees F for about 23 minutes, or until they are golden and a toothpick comes out clean.
- Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Notes
- Storage Tips: Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
- Expert Tips: Make sure your muffin batter is thick for tall tops. Fill muffin tins all the way to the top with batter for a nice rise. Double-check that your baking powder and baking soda are fresh to avoid dense muffins.
- Reheating Instructions: To reheat, warm in the oven at 350 degrees F for about 5-10 minutes until heated through.
- Serving Suggestions: Serve warm with butter spread on top, pair with a scoop of vanilla ice cream, or enjoy alongside a cup of coffee or tea.
- Recipe Variations: Swap peaches for blueberries or apples, add nuts for extra crunch, or incorporate some lemon zest for a citrusy twist.
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg