Description
These Peach Streusel Muffins are moist, tender, and bursting with fresh diced peaches topped with a buttery cinnamon streusel and a sweet vanilla glaze. Perfect for breakfast or a delicious snack, these muffins combine the fruity freshness of peaches with the crunchy texture of streusel and a delicate, tasty drizzle.
Ingredients
Streusel Topping
- ¼ cup brown sugar (packed)
- ½ tsp ground cinnamon
- 2 tbsp all-purpose flour
- 1 tbsp butter or margarine
Muffin Batter
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter (softened)
- ⅓ cup brown sugar (packed)
- ¼ cup white sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- ¾ cup milk
- 1 ¼ cups peaches (peeled and diced, about 3 peaches)
Glaze
- 1 cup icing sugar (sifted)
- 1 tbsp milk or heavy cream
- ½ tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C). Spray or line a muffin tin with paper liners and set aside.
- Make Streusel: In a small bowl, mix together ¼ cup brown sugar, ½ teaspoon ground cinnamon, and 2 tablespoons flour. Cut in 1 tablespoon of butter or margarine using a fork until the mixture resembles coarse crumbs. Set aside.
- Whisk Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Set aside.
- Cream Butter and Sugars: In a large bowl, beat ½ cup softened unsalted butter on high speed until smooth and creamy, about 1 minute. Add ⅓ cup brown sugar and ¼ cup white sugar and continue beating for 2 more minutes until fluffy.
- Add Eggs and Vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until well combined.
- Combine Batter: Reduce mixer speed to low. Alternate adding the dry flour mixture and ¾ cup milk, beginning and ending with the flour mixture. Mix just until combined.
- Fold in Peaches: Gently fold in 1 ¼ cups peeled and diced peaches into the batter.
- Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tin, filling each cup to the top.
- Add Streusel Topping: Press the prepared streusel mixture onto the top of each muffin, covering each one evenly.
- Bake: Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the pan on a wire rack for about 10 minutes. Then remove from the pan and cool completely on the wire rack.
- Prepare Glaze and Drizzle: Whisk together 1 cup sifted icing sugar, 1 tablespoon milk or heavy cream, and ½ teaspoon vanilla extract until smooth. Drizzle the glaze over the warm muffins before serving.
Notes
- Use ripe but firm peaches for the best flavor and texture.
- For dairy-free option, substitute butter and milk with plant-based alternatives.
- You can replace the icing sugar glaze with a simple dusting of powdered sugar if preferred.
- Make sure all ingredients, especially eggs and butter, are at room temperature to ensure proper mixing.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
