Description
These Peach Streusel Muffins are moist, tender, and bursting with fresh peaches, topped with a crunchy cinnamon-sugar streusel and finished with a sweet vanilla icing drizzle. Perfect for breakfast or a delightful snack, these muffins combine a fragrant blend of warming spices and a luscious crumb topping for a comforting, irresistible treat.
Ingredients
Streusel Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour (spooned & leveled)
Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 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
- 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)
Icing
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Grease a 12-count muffin pan with nonstick spray or line with cupcake liners; set aside.
- Make the Streusel Topping: Combine the brown sugar, granulated sugar, and cinnamon with the melted butter in a small bowl. Add the flour and gently mix with a fork until crumbly—avoid over mixing to a paste. Set aside the crumb topping.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, allspice, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl using a handheld or stand mixer with a paddle attachment, beat the softened butter with brown sugar and granulated sugar on high speed until smooth and creamy, approximately 3 minutes. Scrape sides and bottom of the bowl as needed.
- Add Wet Ingredients: Add the eggs, yogurt or sour cream, and vanilla extract to the creamed butter mixture. Beat at medium speed for 1 minute, then increase to high speed until mostly creamy even if slightly curdled. Scrape bowl as needed.
- Incorporate Dry Ingredients and Milk: With mixer on low speed, add the dry flour mixture and milk. Beat until no pockets of flour remain. Fold in the peeled chopped peaches gently to preserve texture.
- Fill Muffin Cups and Add Topping: Spoon the batter evenly into each muffin cup or liner, filling all the way to the top. Generously spoon the crumb topping onto each muffin and gently press it down so it adheres.
- Bake the Muffins: Bake at 425°F for 5 minutes. Without opening the oven, reduce the heat to 350°F (177°C) and bake for an additional 16–19 minutes, or until a toothpick inserted in the center comes out clean. Total baking time is about 21–24 minutes.
- Cool Muffins: Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Allow to cool at least 15 minutes before unwrapping to prevent breaking, especially due to the wet peaches inside.
- Prepare Icing: Whisk together confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth and drizzle over warm or cooled muffins for a sweet finish.
- Storage: Store iced or plain muffins covered at room temperature for a few days, or refrigerate for up to one week to maintain freshness.
Notes
- You can substitute sour cream for yogurt in the muffins for a richer texture.
- Ensure peaches are peeled and chopped finely to distribute their flavor evenly throughout the batter.
- Do not overmix the streusel topping to maintain a crumbly texture.
- Cool muffins properly before unwrapping since the wet peaches make them fragile when warm.
- You can adjust the icing consistency by using milk instead of heavy cream for a thinner drizzle.
- For a dairy-free version, substitute butter with a dairy-free alternative and use a plant-based yogurt.
