Peach Streusel Muffins
We had a few ripe peaches on the counter so I went in search of some recipe ideas to make an after-school treat for my kids. I found a recipe on Sally’s Baking Addiction for these peach streusel muffins that looked fun to make and super tasty to eat. The muffins turned out moist, flavorful, and full of peaches. My kids absolutely LOVED these muffins and asked if they could have another one for dessert tonight.
How to Make Peach Streusel Muffins
Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
Prepare the muffin batter by beating the butter with a hand mixer until creamy. Add the brown sugar and white sugar and beat until well creamed, about 1-2 minutes. Scrape the sides of the bowl then add the eggs, sour cream, and vanilla then beat until creamy and smooth.
In a separate bowl, combine the flour with the baking powder, baking soda, ground cinnamon, ground allspice, and salt together; whisk until well combined.
Slowly add half of the flour mixture to the batter, followed by half the milk; mix. Add the remaining flour mixture followed by the remaining milk then mix until just combined. Add the diced peaches; gently mix. Pour the batter equally into the muffin pan filling them to the top.
Make the crumb topping by combining the brown sugar, white sugar, flour, melted butter, and cinnamon together and mix until crumbly.
Spoon the crumb topping evenly over the batter in the muffin tin.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
Make the vanilla glaze by combining the powdered sugar with the heavy cream and vanilla; mix until creamy, smooth, and a bit thick. Spoon drizzle the glaze over the cooled muffins. Serve and enjoy.
Side Note: Setting the oven to a “high-temperature burst” lifts the muffin top up quickly and creates a tall crust. That is why you fill the muffin pans to the top with the batter prior to baking.
Ingredients
- Peach Muffins:
- ½ cup unsalted butter softened to room temperature
- ½ cup packed light or dark brown sugar
- ¼ cup white sugar
- 2 large eggs room temperature
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 and 3/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ⅛ tsp allspice
- 3 tbsp milk
- 3 peaches peeled & diced
- Crumb Topping:
- ⅓ cup packed brown sugar
- 1 tbsp white sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter melted
- ⅔ cup flour
- Vanilla Glaze:
- 1 cup powdered sugar
- 2-3 tbsp heavy cream
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
- Prepare the muffin batter by beating the butter with a hand mixer until creamy.
- Add the brown sugar and white sugar and beat until well creamed, about 1-2 minutes.
- Scrape the sides of the bowl then add the eggs, sour cream, and vanilla then beat until creamy and smooth.
- In a separate bowl, combine the flour with the baking powder, baking soda, salt, ground cinnamon, and ground allspice together; whisk until well combined.
- Slowly add half of the flour mixture to the batter, followed by half the milk; mix.
- Add the remaining flour mixture followed by the remaining milk then mix until just combined.
- Add the diced peaches; gently mix.
- Pour the batter equally into the muffin pan filling them to the top.
- Make the crumb topping by combining the brown sugar, white sugar, flour, melted butter, and cinnamon together and mix until crumbly.
- Spoon the crumb topping evenly over the batter in the muffin tin.
- Place into the oven and bake for 5 minutes.
- Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
- Make the vanilla glaze by combining the powdered sugar with the heavy cream and vanilla; mix until creamy, smooth, and a bit thick.
- Spoon drizzle the glaze over the cooled muffins. Serve and enjoy.
- Side Note: Setting the oven to a “high-temperature burst” lifts the muffin top up quickly and creates a tall crust. That is why you fill the muffin pans to the top with the batter prior to baking.
Can’t resist anything with streusel! These muffins look fantastic.
absolutely love these ! delicious!!
What beauties. I would love one of these for breakfast.
i don’t think i’ve ever had a peach muffin! they look delicious, and i’m always a sucker for a streusel!
We have a peach tree in our back yard and we love these muffins. I make a batch or two and freeze them, frosting and all.
We thought that these were delicious, too!
Sonya,
Thanks for letting me know! I’m so glad you like them.
-Pam