Peach Streusel Muffins
Super soft peach streusel muffins with a buttery cinnamon streusel topping. Makes 12 standard size muffins.
Servings 12
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.