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Peach Streusel Muffins

Delicious Peach Streusel Muffins for Breakfast

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  • Author: Anna
  • 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

Scale
  • 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

  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.
  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.
  3. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, allspice, and salt until evenly mixed.
  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.
  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.
  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.
  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.
  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.
  9. 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

Find it online: https://chroka.com/peach-streusel-muffins/