Go Back
–+ servings
Peach streusel muffins recipe

Peach Streusel Muffins

Celebrate peach season with easy peach muffins with crumb topping, loaded with fresh peaches. A bakery-style, homemade treat.
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 314 kcal

Ingredients
  

Streusel Topping

  • 2/3 cup all-purpose flour
  • 1/3 cup brown sugar packed
  • 1/4 cup butter softened
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

Muffins

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter softened, 1 stick
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 3/4 cups fresh peaches peeled and chopped into about 1/2-inch pieces

Instructions
 

  • To prep: Gather tools and ingredients. Peel and dice the peaches into 1/4-1/2-in pieces and set aside. Preheat the oven to 425°F. Prepare the muffin pan with cupcake liners or baking spray and set aside.
  • Combine the streusel topping ingredients with a fork, pressing everything gently with a fork until crumbly; set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt; set aside.
  • In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer until fluffy, about 1 minute.
  • Add the eggs and mix until incorporated.
  • While beating on low, add in the sour cream, milk, and vanilla, then the dry ingredients, just until combined.
  • Gently fold in the chopped peaches.
  • Distribute the batter into the prepared muffin cups, filling about 12 muffin cups. Top with the streusel topping and press it down with your fingers or the back of a spoon so it sticks to the batter evenly.
  • Now for a two-step baking process for the best bakery-style muffin tops: Bake at 425°F for 5 minutes, then with the muffins still in the oven, reduce the heat to 350°F and bake for another 16 to 18 minutes. Test a muffin for doneness with a toothpick. If no raw batter sticks to it, they're done.
  • Cool the muffins in the pan for 5 minutes, then remove them from the pan to an elevated plate or wire rack to cool completely.

Notes

The muffins keep well at room temperature for up to 3 days. They can also be frozen for up to 3 months. 

Nutrition

Calories: 314kcalCarbohydrates: 43gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 64mgSodium: 288mgPotassium: 106mgFiber: 1gSugar: 23gVitamin A: 532IUVitamin C: 1mgCalcium: 60mgIron: 2mg
Keyword crumb topping, peach muffins, peach streusel muffins
Tried this recipe?Let us know how it was!