Enjoy these delightful peach muffins topped with a sweet streusel. They are perfect for a morning treat or an afternoon snack. Sasha’s recipe is full of flavor and easy to make.
Author:Sasha Nguyen
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:12 muffins
Category:Baking
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
1/2 cup milk
1 large egg
1 teaspoon vanilla extract
1 cup diced fresh peaches
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup (1/2 stick) unsalted butter, cold and cut into cubes
1/2 teaspoon ground cinnamon
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the muffins.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the milk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the diced peaches.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
To make the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until crumbly.
Sprinkle the streusel topping generously over the batter in each muffin cup.
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use ripe but firm peaches.
If you don’t have fresh peaches, you can use frozen or canned peaches, but be sure to drain them well.
You can add a pinch of nutmeg to the streusel topping for extra warmth.