Peach Streusel Muffins

Enjoy the perfect summer treat with these delectable Peach Streusel Muffins. The combination of sweet summer peaches baked into soft, crumbly muffins topped with a buttery cinnamon streusel creates a breakfast or snack that captures sunshine in every bite.

No ratings yet

Print Pin

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Peach Muffins, Streusel Muffins, Summer Recipe, Fruit Muffins

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: muffins

Calories: 285kcal

Equipment

Muffin Tin
Mixing bowls
Pastry Cutter

Ingredients

For the muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh peaches diced (about 2-3 medium peaches)

For the streusel topping

1/2 cup all-purpose flour
1/3 cup brown sugar packed
1/4 teaspoon ground cinnamon
4 tablespoons cold butter cubed

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
In a small bowl, combine 1/2 cup flour, brown sugar, and 1/4 teaspoon cinnamon. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces. Set aside.
Whisk together flour, baking powder, salt, and 1/2 teaspoon cinnamon in a medium bowl.
In a separate large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour (three additions of flour, two of milk).
Gently fold in the diced peaches, being careful not to overmix.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Sprinkle the streusel topping generously over each muffin.
Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use peaches that are ripe but firm enough to dice without becoming mushy. If using canned or frozen peaches, drain thoroughly and reduce the milk by 2 tablespoons to compensate for extra moisture.

Store completely cooled muffins in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.

For healthier options, you can replace half the all-purpose flour with oat flour, reduce sugar to 3/4 cup, or use Greek yogurt instead of milk for added protein.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe