Peach Streusel Muffins may just convince you that summertime is the perfect time for baking. If you have fresh peaches available, this is the best recipe for a breakfast treat!
Crunchy Streusel Topping
I absolutely adore any cake that has a streusel topping. I love the crunchy baked sugar on top of the tender, soft buttery cake. The chunks of fresh peaches add the perfect acidic tang.
BTS story
A little behind-the-scenes story about the muffins pictured in this recipe – I was called away from the kitchen and had to drive to town, which is 30 minutes away. I didn’t have time to put the muffins in the oven. So, I simply mixed up the batter and the streusel in their respective bowls and covered them with plastic. Then I stored the bowls in the refrigerator and then baked them the next day. As you can see, the muffins turned out beautifully. If you would like to have freshly baked Peach Streusel Muffins first thing in the morning, consider mixing up the batter and streusel the night before. You can assemble and bake them first thing in the morning, no problem!
Freeze muffins, peel peaches
You can also freeze the muffins once they have baked and completely cooled. It is always nice to have a batch of muffins in the freezer for those times when you crave something sweet. A toaster oven is the best appliance for quickly thawing and warming a frozen muffin, FYI.
The peaches for this recipe must be peeled. The easiest way to peel a peach is to plunge the whole peach into boiling water for a few seconds. Don’t try to cook the peach. A brief heating of the peach is all that is needed so that the skin expands and bursts. Once you remove the peach from the boiling water, allow it to cool before peeling off the peach skin with your fingers. This trick only works with fully ripe peaches and not underripe or green peaches.
I hope you enjoy these peaches as much as I do!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 Muffins 1x
Ingredients
Streusel topping:
¾ cup all-purpose flour (156g)
¼ cup firmly packed brown sugar (50g)
2 tbsp. granulated sugar (30g)
Pinch of salt
5 tbsp. melted butter (57g)
Muffins:
1 ½ cups unbleached all-purpose flour (312g)
¼ cup granulated sugar (50g)
¼ cup firmly packed brown sugar (50g)
1 ½ tbsp. powdered milk (7g)
4 tsp. baking powder (16g)
¼ tsp. salt (1g)
1 tsp. ground cinnamon (2g)
½ cup butter, room temp (115g)
1 egg, beaten
½ cup water (120ml)
1 ¼ cup coarsely chopped peeled peaches, fresh or thawed (252g)
Extra butter for greasing tins
Instructions
To make the streusel topping:
Whisk the flour, sugars and salt together in a medium sized bowl. Drizzle in the melted butter and toss lightly with a fork. Crumbs will form but do not over mix. Set aside.
To make the muffins:
In a large bowl, combine flour, granulated sugar, brown sugar, powdered milk, baking powder, salt and cinnamon. Using a pastry stirrup or two knives, cut in the butter until the mixture resembles coarse meal. Add the egg and water and mix until just combined. Fold in the peaches.
Preheat oven to 375°F (190°C). Grease muffin tins liberally with extra butter or line tins with paper baking cups. Fill each muffin tin or baking cup ⅔ full of batter. Evenly sprinkle over streusel topping. Bake for 20-25 minutes until a toothpick comes clean out of a muffin.
Notes
*To quickly peel ripe peaches, plunge the peach for a few seconds in boiling water. Remove peel with your fingers once the peach has cooled.
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