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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)


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


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.


*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.