Peach Streusel Muffins are the ultimate treat for breakfast or brunch, combining soft, bakery-style muffins with a delightful crumb topping. These muffins, crowned with a buttery streusel and drizzled with a light vanilla glaze, feel like a little hug in every bite. The sweetness of fresh peaches adds a juicy burst of flavor, making them irresistible. Whether enjoyed with a cup of coffee or as a sweet afternoon snack, these muffins are sure to please.
Why You’ll Love This Peach Streusel Muffins
This recipe for Peach Streusel Muffins is not only easy to follow but also delivers a delightful flavor that everyone will love. Here are a few reasons to try them:
- They are incredibly moist and flavorful, thanks to the chopped peaches.
- The buttery streusel topping adds a delicious crunch that complements the soft muffin base.
- These muffins are perfect for breakfast, brunch, or as a sweet snack.
- They are customizable, allowing for variations like adding nuts or spices.
- This recipe can easily be adapted to be gluten-free or vegan.
- They freeze well, making them perfect for meal prep or on-the-go breakfasts.
- They combine the best elements of peach coffee cake muffins and peach dessert muffins.
Ingredients for Peach Streusel Muffins
Gather these items:
- 1/3 cup light or dark brown sugar (packed for the crumb topping sweetness)
- 1 tablespoon granulated sugar (for balancing the crumb topping)
- 1/2 teaspoon ground cinnamon (for warm spice in the topping)
- 1/4 cup unsalted butter (melted for the crumb mixture)
- 2/3 cup all-purpose flour (spooned and leveled for the topping texture)
- 1 3/4 cups all-purpose flour (spooned and leveled for the muffin batter)
- 1 teaspoon baking soda (for lift in the muffins)
- 1 teaspoon baking powder (for extra rise and softness)
- 1/2 teaspoon ground cinnamon (for gentle warmth in the batter)
- 1/8 teaspoon ground allspice (for subtle background spice)
- 1/2 teaspoon salt (to balance sweetness)
- 1/2 cup unsalted butter (softened to room temperature for creaming)
- 1/2 cup light or dark brown sugar (packed for moisture and flavor)
- 1/4 cup granulated sugar (for sweetness and structure)
- 2 large eggs (at room temperature for smooth batter)
- 1/2 cup plain yogurt or sour cream (at room temperature for tenderness)
- 2 teaspoons vanilla extract (for aroma and flavor)
- 2 tablespoons milk (at room temperature to loosen the batter)
- 1 3/4 cups chopped peaches (peeled and cut small for even distribution)
- 1 cup powdered sugar (for the optional glaze sweetness)
- 3 tablespoons heavy cream or milk (to thin the glaze to a drizzle)
- 1/2 teaspoon vanilla extract (for the glaze flavor)
How to Make Peach Streusel Muffins Step-by-Step
- Step 1: Set the oven to 425°F (218°C) and prepare a 12-cup muffin pan with liners or nonstick spray, then set it aside.
- Step 2: Stir the brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl until blended, then gently mix in the flour just until clumps form and leave the mixture crumbly.
- Step 3: In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, allspice, and salt until evenly mixed.
- Step 4: In a large bowl, beat the softened butter with both sugars until light and fluffy, then add the eggs, yogurt or sour cream, and vanilla and beat until mostly smooth.
- Step 5: With the mixer on low speed, add the dry ingredients and milk to the bowl and mix only until no dry streaks remain, then gently fold in the chopped peaches.
- Step 6: Divide the batter evenly between the muffin cups, filling them to the top, and press some crumb topping onto each portion so it adheres.
- Step 7: Bake for 5 minutes at 425°F, then without opening the oven door reduce the temperature to 350°F (177°C) and continue baking until a toothpick comes out clean, about 16–19 minutes more.
- Step 8: Let the muffins rest in the pan for about 5 minutes, then move them to a rack and allow them to cool further before handling since they are delicate while warm.
- Step 9: Whisk together the powdered sugar, cream or milk, and vanilla until smooth, then drizzle over the warm or cooled muffins if using.
Pro Tips for the Best Peach Streusel Muffins
Keep these in mind:
- Store leftovers in an airtight container at room temperature for up to 3 days.
- These muffins freeze well; wrap individually and store for up to 3 months.
- Consider using ripe, fresh peaches for the best flavor and texture.
- For a healthier option, substitute yogurt with a plant-based alternative for vegan peach streusel muffins recipe.
- Experiment with different spices to create fruity streusel muffin combinations.
Best Ways to Serve Peach Streusel Muffins
These muffins are delightful on their own, but here are some ideas to elevate your serving:
- Pair them with a hot cup of coffee or tea for a perfect breakfast combo.
- Serve with a dollop of whipped cream for a delicious dessert option.
- Try them with a scoop of vanilla ice cream for an indulgent treat.
How to Store and Reheat Peach Streusel Muffins
To store your muffins, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Wrap each muffin individually and store them in the freezer for up to 3 months. To reheat, simply microwave for 15-20 seconds or allow them to thaw at room temperature.
Frequently Asked Questions About Peach Streusel Muffins
What’s the secret to perfect Peach Streusel Muffins?
The secret lies in using ripe, fresh peaches and ensuring your ingredients are at room temperature. This helps create a light, fluffy texture. Additionally, avoid over-mixing the batter to keep the muffins tender.
Can I make Peach Streusel Muffins ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just bake them fresh in the morning for warm, delicious muffins.
How do I avoid common mistakes with Peach Streusel Muffins?
To avoid dense muffins, don’t overmix the batter once you add the flour. Also, measure your flour correctly to prevent using too much, which can lead to dryness.
Variations of Peach Streusel Muffins You Can Try
Feel free to experiment with these variations:
- For a gluten-free peach streusel muffin option, substitute all-purpose flour with a gluten-free blend.
- Add nuts like pecans or walnuts for an added crunch.
- Incorporate blueberries or raspberries for a fruity twist.
- For a vegan alternative, use flax eggs and plant-based yogurt.
For more delicious breakfast ideas, check out Gooey Cinnamon Cream Cheese Muffins or Banana Split Fruit Pizza. If you’re looking for a savory option, try Hearty Beef Shepherd’s Pie for dinner.
Print
Delicious Peach Streusel Muffins for Breakfast
- Total Time: 63 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Soft, bakery-style Peach Streusel Muffins crowned with a buttery crumb and finished with a light vanilla drizzle feel like a little hug in every bite.
Ingredients
- 1/3 cup light or dark brown sugar (packed for the crumb topping sweetness)
- 1 tablespoon granulated sugar (for balancing the crumb topping)
- 1/2 teaspoon ground cinnamon (for warm spice in the topping)
- 1/4 cup unsalted butter (melted for the crumb mixture)
- 2/3 cup all-purpose flour (spooned and leveled for the topping texture)
- 1 3/4 cups all-purpose flour (spooned and leveled for the muffin batter)
- 1 teaspoon baking soda (for lift in the muffins)
- 1 teaspoon baking powder (for extra rise and softness)
- 1/2 teaspoon ground cinnamon (for gentle warmth in the batter)
- 1/8 teaspoon ground allspice (for subtle background spice)
- 1/2 teaspoon salt (to balance sweetness)
- 1/2 cup unsalted butter (softened to room temperature for creaming)
- 1/2 cup light or dark brown sugar (packed for moisture and flavor)
- 1/4 cup granulated sugar (for sweetness and structure)
- 2 large eggs (at room temperature for smooth batter)
- 1/2 cup plain yogurt or sour cream (at room temperature for tenderness)
- 2 teaspoons vanilla extract (for aroma and flavor)
- 2 tablespoons milk (at room temperature to loosen the batter)
- 1 3/4 cups chopped peaches (peeled and cut small for even distribution)
- 1 cup powdered sugar (for the optional glaze sweetness)
- 3 tablespoons heavy cream or milk (to thin the glaze to a drizzle)
- 1/2 teaspoon vanilla extract (for the glaze flavor)
Instructions
- Set the oven to 425°F (218°C) and prepare a 12-cup muffin pan with liners or nonstick spray, then set it aside.
- Stir the brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl until blended, then gently mix in the flour just until clumps form and leave the mixture crumbly.
- In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, allspice, and salt until evenly mixed.
- In a large bowl, beat the softened butter with both sugars until light and fluffy, then add the eggs, yogurt or sour cream, and vanilla and beat until mostly smooth.
- With the mixer on low speed, add the dry ingredients and milk to the bowl and mix only until no dry streaks remain, then gently fold in the chopped peaches.
- Divide the batter evenly between the muffin cups, filling them to the top, and press some crumb topping onto each portion so it adheres.
- Bake for 5 minutes at 425°F, then without opening the oven door reduce the temperature to 350°F (177°C) and continue baking until a toothpick comes out clean, about 16–19 minutes more.
- Let the muffins rest in the pan for about 5 minutes, then move them to a rack and allow them to cool further before handling since they are delicate while warm.
- Whisk together the powdered sugar, cream or milk, and vanilla until smooth, then drizzle over the warm or cooled muffins if using.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- These muffins freeze well; wrap individually and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg