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!
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