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Peach Muffins

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.
Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 servings
Calories: 313kcal


  • 1 ½ cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ½ cup vegetable oil
  • ¾ cup light brown sugar packed
  • 2 large eggs
  • ½ cup sour cream
  • 1 tablespoon vanilla extract
  • 2 tablespoons whole milk
  • 1 ¼ cups small chopped peeled fresh peaches

For the streusel:

  • 6 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted
  • cup all-purpose flour
  • ½ teaspoon fine sea salt


  • Preheat the oven to 425°F 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 it’s not, use it all.
  • Bake muffins at 425°F for 5 minutes. Then, reduce the heat to 350°F 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.


  1. Not a fan of sour cream in muffins? No problem, simply substitute the sour cream for plain or Greek yogurt.
  2. 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.
  3. 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!
  4. I like to make a double batch of these muffins, enjoy one batch now and freeze the rest for later, see my tips above. 
  5. You can half the peaches and add in the rest of the amount with other chopped-up fruit if desired. 
  6. Don't toss out any of the steusel. It may appear like it's too much, but trust me, use it all. 


Calories: 313kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 313mg | Potassium: 158mg | Fiber: 1g | Sugar: 21g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg