These deliciously easy Peach Muffins are the perfect late summer breakfast! Filled with fresh peaches and topped with a streusel topping, this recipe can’t be beat.
Do you ever just crave muffins? I know I can’t be alone, Peach Muffins are the perfect answer when I’m having a sweet tooth and they are perfect for breakfast or dessert.
The topping is the best part of the whole recipe in my opinion. The streusel muffin top tastes like a crumbly sugar cookie, it is crumbly and can get a little messy, but don’t worry it’s totally worth it.
These moist and tasty muffins are perfect to make when it is peach season. We can’t seem to make enough or get enough of them. My family eats them as fast as I can make them!
It doesn’t matter if I make them for breakfast or a snack, they’re gone in no time. Peaches are one of our favorite fruits around here, so anything made with them don’t last long.
If you are looking to switch up your morning routine and want something easy and ultimately tasty, you have to make these Peach Muffins.
Some of our other favorite muffin recipes we have on our site include: Chocolate Nutella Muffins, Pistachio Muffins, and Banana Chocolate Chip Muffins.
WHY THIS RECIPE WORKS:
- Uses pantry staple baking ingredients.
- It works for breakfast, as a snack, or a sweet dessert.
- This recipe can easily be doubled.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
All-purpose flour
Baking powder
Fine sea salt
Ground cinnamon
Vegetable oil
Light brown sugar
Eggs
Sour cream
Vanilla extract
Whole milk
Peaches
Granulated sugar
Unsalted butter
HOW TO MAKE PEACH MUFFINS, STEP BY STEP:
- Preheat the oven to 425ยฐF and line a 12-count muffin tin with paper liners, or spray them with baking spray before setting the tin aside.
- Stir together the flour, baking powder, salt, and cinnamon in a medium mixing bowl, set aside.
- Whisk together the oil and sugar until combined, in a large mixing bowl.
- Add the eggs into the wet ingredients and whisk until smooth.
- Then, add the sour cream and vanilla, and whisk until smooth.
- Next, add the dry ingredient mixture to the wet ingredients and stir them together until they’re just combined, with no dry patches.
- Then, add in the milk to the batter and stir until well incorporated.
- Add the chopped peaches to the batter and fold them in.
- Divide and pour the batter among the 12 muffin sections, set aside.
- In a medium-sized bowl stir together the sugar and butter until combined. Add the flour and salt, and mix until combined and crumbly to make the streusel.
- Evenly add the streusel over each of the muffins, it looks like too much but itโs not, use it all.
- Bake muffins at 425ยฐF for 5 minutes. Then, reduce the heat to 350ยฐF and bake for an additional 16-18 minutes or until a toothpick can be inserted into the center of a muffin and it comes out mostly clean.
- Let the muffins cool in the tin for 5 minutes then carefully take them out and let them cool completely on a wire rack. Serve warm or at room temperature.
WHAT ELSE CAN I ADD INTO THESE MUFFINS?
Want to take these muffins up a notch? Try adding some almond extract, slivered almonds, chopped pecans, white chocolate chips, and butterscotch chips into the muffin mix to really jazz them up.
CAN I TOP THESE WITH ANYTHING ELSE?
Instead of streusel, try a powdered sugar glaze or caramel sauce drizzle to the top! You can also just leave the topping off and have them plain, they still contain a lot of flavor.
WHY CHANGE THE BAKING TEMPERATURE?
Baking for 5 minutes at 425ยฐF helps the muffins rise quickly to get that signature bakery-style dome to the muffins that you love so much!
Then lowering the temperature lets the muffins finish baking normally.
HOW TO STORE:
These can be kept at room temperature in an airtight container where they will keep for up to 4 days.
You can freeze them for up to 3 months. Be sure to let your muffins cool completely before freezing in an airtight container.
To defrost, remove to the countertop overnight until thawed.
TIPS AND TRICKS:
- Not a fan of sour cream in muffins? No problem, simply substitute the sour cream for plain or Greek yogurt.
- I like to chop the peaches up small so you can get a bit of peach in every bite of muffin. Plus, they’ll cook more evenly this way.
- If you don’t have fresh peaches or it isn’t peach season, you can use canned peaches in its place. Just make sure to drain them well. You can also use frozen peaches, kept frozen, not defrosted for this recipe!
- I like to make a double batch of these muffins, enjoy one batch now and freeze the rest for later, see my tips above.
- You can halve the peaches and add in the rest of the amount with other chopped-up fruit if desired.
- Don’t toss out any of the streusel. It may appear like it’s too much, but trust me, use it all.
On the hunt for a family favorite, bakery-style muffin with a sweet crumbly streusel that’s perfect for feeding everyone? These Peach Muffins are just what you need.
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Peach Muffins
Ingredients
- 1 ยฝ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon fine sea salt
- ยฝ teaspoon ground cinnamon
- ยฝ cup vegetable oil
- ยพ cup light brown sugar packed
- 2 large eggs
- ยฝ cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons whole milk
- 1 ยผ cups small chopped peeled fresh peaches
For the streusel:
- 6 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- โ cup all-purpose flour
- ยฝ teaspoon fine sea salt
Instructions
- Preheat the oven to 425ยฐF and line a 12-count muffin tin with paper liners, or spray them with baking spray before setting the tin aside.
- Stir together the flour, baking powder, salt, and cinnamon in a medium mixing bowl, set aside.
- Whisk together the oil and sugar until combined, in a large mixing bowl.
- Add the eggs into the wet ingredients and whisk until smooth.
- Then, add the sour cream and vanilla, and whisk until smooth.
- Next, add the dry ingredient mixture to the wet ingredients and stir them together until they're just combined, with no dry patches.
- Then, add in the milk to the batter and stir until well incorporated.
- Add the chopped peaches to the batter and fold them in.
- Divide and pour the batter among the 12 muffin sections, set aside.
- In a medium-sized bowl stir together the sugar and butter until combined. Add the flour and salt, and mix until combined and crumbly to make the streusel.
- Evenly add the streusel over each of the muffins, it looks like too much but itโs not, use it all.
- Bake muffins at 425ยฐF for 5 minutes. Then, reduce the heat to 350ยฐF and bake for an additional 16-18 minutes or until a toothpick can be inserted into the center of a muffin and it comes out mostly clean.
- Let the muffins cool in the tin for 5 minutes then carefully take them out and let them cool completely on a wire rack. Serve warm or at room temperature.
Notes
- Not a fan of sour cream in muffins? No problem, simply substitute the sour cream for plain or Greek yogurt.
- I like to chop the peaches up small so you can get a bit of peach in every bite of muffin. Plus, they'll cook more evenly this way.
- If you don't have fresh peaches or it isn't peach season, you can use canned peaches in its place. Just make sure to drain them well. You can also use frozen peaches, left frozen, not defrosted for this recipe!
- I like to make a double batch of these muffins, enjoy one batch now and freeze the rest for later, see my tips above.ย
- You can half the peaches and add in the rest of the amount with other chopped-up fruit if desired.ย
- Don't toss out any of the steusel. It may appear like it's too much, but trust me, use it all.ย
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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