Peach Streusel Muffins
You are going to love these Peach Streusel Muffins because they are moist, light, and fluffy, filled with diced peaches, have a sweet cinnamon streusel topping, and a drizzle of icing to top it all off.
I have been waiting to make these Peach Streusel Muffins for a while now. They are the perfect muffins to make in the Spring and Summer when the peaches are fresh and in season. If you are a fan of peaches, then you are going to love these muffins. And, honestly, I am not even a big fan of peaches myself but I still adore these muffins.
After making these muffins you’ll be thanking me for the recipe, it is a keeper for sure. You’ll want to print it out and keep it in your recipe box. Or just bookmark it on your phone. Do you still print recipes out? or do you just bookmark them on your phone and go back to them? You could also add it to your recipes on Pinterest. Be sure to pin the pinnable image under the recipe card!
Try this superb recipe for yourself. Once you try, you won’t be able to get enough of them!
Peach Streusel Muffins
Preheat the oven to 400°F. Spray or line a muffin tin. Set aside.
To make the streusel mix together 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 2 tablespoons of flour in a small bowl. Mix in 1 tablespoon of butter or margarine, I like to use a fork to mix the butter in until the mixture resembles a crumble. Set aside.
Whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon each of salt, and ground cinnamon in a medium bowl. Set aside.
Beat 1/2 cup of unsalted butter on high speed until smooth and creamy, about 1 minute. Add 1/3 cup of brown sugar, and 1/4 cup of white sugar and continue beating for additional 2 minutes. Add in 2 eggs, and 2 teaspoons of vanilla extract and beat until combined. Reduce mixture to low and alternate adding the flour mixture with 3/4 cups of milk beginning and ending with flour. Fold in 1 and 1/4 cups of peeled and diced peaches (about 3 peaches).
Spoon into the prepared muffin tin to the tops. Press the streusel mixture into the top of each muffin.
Bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool on a wire rack for about 10 minutes in the pan before removing to wire rack to cool completely.
To make the glaze, whisk together 1 cup of sifted icing sugar with 1 tablespoon of milk or heavy cream and 1/2 teaspoon of vanilla. Drizzle over warm muffins. Absolutely delicious!
Peach Streusel Muffins
These Peach Streusel Muffins are moist, light, and fluffy, filled with diced peaches, have a sweet cinnamon streusel topping, and a drizzle of icing to top it all off.
Ingredients
Streusel
- ¼ cup brown sugar packed
- ½ tsp cinnamon ground
- 2 tbsp flour all-purpose
- 1 tbsp butter or margarine
Muffins
- 2 cups flour all-purpose
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp cinnamon ground
- ½ cup unsalted butter softened
- ⅓ cup brown sugar packed
- ¼ cup white sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- ¾ cup milk
- 1 ¼ cups peaches peeled and diced
Glaze
- 1 cup icing sugar sifted
- 1 tbsp milk or heavy cream
- ½ tsp vanilla extract
Instructions
-
Preheat the oven to 400°F. Spray or line a muffin tin. Set aside.
-
To make the streusel mix together ¼ cup of brown sugar, ½ teaspoon of cinnamon, and 2 tablespoons of flour in a small bowl. Mix in 1 tablespoon of butter or margarine, I like to use a fork to mix the butter in until the mixture resembles a crumble. Set aside.
-
To make the muffin batter whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon each of salt, and ground cinnamon in a medium bowl. Set aside.
-
Beat ½ cup of unsalted butter on high speed until smooth and creamy, about 1 minute. Add ⅓ cup of brown sugar, and ¼ cup of white sugar and continue beating for additional 2 minutes. Add in 2 eggs, and 2 teaspoons of vanilla extract and beat until combined. Reduce mixture to low and alternate adding the flour mixture with ¾ cup of milk beginning and ending with flour. Fold in 1 and ¼ cups of peeled and diced peaches (about 3 peaches).
-
Spoon into the prepared muffin tin to the tops. Press the streusel mixture into the top of each muffin.
-
Bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool on a wire rack for about 10 minutes in the pan before removing to wire rack to cool completely.
-
To make the glaze, whisk together 1 cup of sifted icing sugar with 1 tablespoon of milk or heavy cream and ½ teaspoon of vanilla. Drizzle over warm muffins.
Recipe Notes
Muffins stay fresh in the refrigerator for up to one week, and in the freezer for up to 3 months.
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