Peach Streusel Muffins
Peaches are a delicious stone fruit that deserve to be in a muffin recipe! These super soft peach streusel muffins are buttery, moist, and peachy with a crisp streusel on top. This recipe makes 12 muffins in a standard muffin tin!
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Peach Streusel Muffins
So who else loves peaches? *raising my hand* Yet how many peach muffins have you encountered in your life? Blueberry, bran, lemon poppy seed, chocolate chip, carrot, etc. all take the center stage in the muffin world, but there is a place for peach.
These muffins are really soft, buttery, and just sweet enough from the peaches. They are seriously addicting! Another great plus for these muffins is that you can freeze them beautifully (some for now, some for later), but more on that below.
You’ll need a standard 12-count muffin tin for this recipe and muffin or cupcake liners (to help reduce mess because who has time for mess).
Ingredients
Before you get to baking some delicious peach muffins, check to make sure that you have all of the ingredients!
- Unsalted butter
- All-purpose flour
- Brown sugar (dark or light)
- Ground cinnamon
- Ground ginger
- Kosher salt
- Whole milk
- Large eggs
- Vanilla paste
- Granulated sugar
- Baking powder
- Baking soda
- Peaches (about 2 large peaches)
A few helpful tips
Streusel
Streusel (crumb topping) is a buttery, crisp topping that adds flavor and texture to your muffins, breads, and more. It doesn’t need nuts or oats.
The best part (besides how good it tastes) is how easy it is to make. You melt butter, add it to your dry ingredients, and whisk together to make a delicious topping. Crumble the topping into pieces on top of the muffins and *more is always better.* Some of the streusel will melt into the muffin but this is a secret to making them extra soft.
FAQ
Can I use frozen peaches?
Fresh peaches work best!
This recipe has not been tested with frozen peaches. If you do use them, make sure to drain them and let them come to room temperature.
Do I have to peel the peaches?
You don’t have to peel them unless you want to! The skin doesn’t affect the muffin texture and it’s good for you!
Can I Freeze Them?
YES! First, make sure the muffins have completely cooled down. Wrap muffins individually in saran wrap and then put them into a freezer safe zip lock bag. When you’re ready to eat, let the muffins reach room temperature or heat them quickly in the microwave.
Unfortunately, the texture of the streusel will change. I recommend putting them in a toaster oven to try to get some of that crispness back!
How long do they last?
Muffins are best eaten the day they’re made. These can last 2-3 days at room temperature (if you have any left!).
Other Combinations
Try adding 1 cup of chopped peaches and 1/2 cup of blueberries into the batter. Add the blueberries with the peaches on step 3 below.
RECIPE CARD
Peach Streusel Muffins
Ingredients
Streusel Topping
- 4 tbsp unsalted butter, melted and cooled (57g)
- ⅔ cup all-purpose flour (80g)
- ¼ cup brown sugar, light or dark (50g)
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp salt (I use kosher)
Peach Muffins
- ½ cup unsalted butter, melted (113g)
- ¾ cup whole milk, room temperature (170g)
- 2 large eggs, room temperature
- 1 ½ tsp vanilla paste
- 2 ⅓ cup all-purpose flour (280g)
- ¾ cup granulated sugar (150g)
- ¼ cup brown sugar, light or dark (50g)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt (I use kosher)
- 1 ¼ cup peaches, chopped with or without skin (213g)
Instructions
Streusel Topping
- Preheat the oven to 375℉. Prepare a standard 12-count muffin tin (or cupcake pan) with liners. Set aside.
- Make the streusel: Melt the butter in a microwavable safe bowl and let it cool. In a medium sized bowl, add flour, brown sugar, ground cinnamon, ground ginger, and salt and whisk together. Add the melted butter and mix with a fork until large clumps form. Set aside.4 tbsp unsalted butter, melted and cooled, ⅔ cup all-purpose flour, ¼ cup brown sugar, light or dark, ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp salt (I use kosher)
Peach Muffins
- Melt the butter in a microwavable safe bowl and set aside. In a medium bowl, whisk together the milk and eggs. Slowly whisk in the melted butter, continuously whisking so you don't cook the eggs. Add the vanilla paste and whisk together.½ cup unsalted butter, melted, ¾ cup whole milk, room temperature, 2 large eggs, room temperature, 1 ½ tsp vanilla paste
- In a large bowl, whisk the flour, sugars, baking powder, baking soda, and salt. Slowly add the wet ingredients to the dry, whisking until a few flour streaks remain.2 ⅓ cup all-purpose flour, ¾ cup granulated sugar, ¼ cup brown sugar, light or dark, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt (I use kosher)
- Add the chopped peaches, and use a silicone spatula to gently mix the batter and peaches together. Be careful not to over mix.1 ¼ cup peaches, chopped with or without skin
- Scoop the batter equally into the prepared muffin tin. It will be about ¾ full. Top with all of the streusel equally (it will seem like a lot, but some melts into the muffins). If the streusel is in large pieces, you can crumble between your fingers.
- Bake for 20-25 minutes or until golden brown tops and a toothpick comes out mostly clean with a few crumbs. Cool for 10 minutes in the muffin tin, then move the muffins to a wire cooling rack.
- Peach streusel muffins are good for up to 3 days, but best eaten the same day.
